• Pour some hot water 3-4 times over the chicken skin to firm the skin up.
  
• Add vinegar mixture in a heat proof container. Place it over hot water to dissolve the malt sugar. Thinly brush the skin with the vinegar mixture 2-4 times. Each time, you need wait for it to dry out before brush another layer of vinegar mixture.
  
• Smear the marinade evenly over the chickens meat. Let it dry out in the fridge for at least 12 hours without any covering
  
• Preheat the oven 200°C/400°F. Place the chicken legs in oven. Roast it for 25-28 mins
  
• Take the chicken legs out from oven. Brush a thin layer of oil over the skin. Send it back to oven. Roast it 180°C/350°F for 10-12 mins. Enjoy
  

Spice salt

• Heat the salt in the pan without any oil over medium heat for 3 mins. Add in the spice and mix it well.

Tips and notes

• Chicken drumstick is hard to dry through completely. Which make the color uneven after baked. You can try to bake the chicken legs 80°C for 1 hour before baking it. Or after bake, cover the dark area with aluminum foil. Brush the oil on the lighter color area. Roast it in the oven again with 200°C/400°F for 5－8 mins
• If your chicken legs are too big, then cut some slits on the meat side with scissors
• 2- Be patient and careful to handling the chicken skin if you want chicken legs turn out perfect

Air fryer cooking time and temperature:

• 180°C/350°F 15－20mins
• Brush oil over skin. Air fry it 160°C/325°F for 8-10 mins