If you're able to go to an apple farm, that's where I'd get the apple cider for this recipe. There's just something about freshly made, ripe off the tree, apple cider that adds that something special to a recipe.
12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.