You could wrap the bones in small pieces of foil to prevent them browning too much. Remove the foil before serving.
5 coriander (cilantro) stems, with roots intact
80 ml (2 1/2 fl oz/ 1/3 cup) soy sauce
2 1/2 tablespoons honey
2 tablespoons Chinese rice wine
5 teaspoons light brown sugar
2 1/2 teaspoons fish sauce
1 teaspoon sesame oil
3/4 teaspoon Chinese five-spice
2 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
1 fresh small red chilli, finely chopped
20 chicken drumettes
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Wash the coriander and pick the leaves to use as a garnish. Clean any dirt from the coriander root with the tip of a sharp knife, then finely chop the roots and stems.
3. Put the chopped coriander in a shallow 20 x 30 cm (8 x 12 inch) ovenproof dish (3 litre/105 fl oz/12 cup capacity) with the soy sauce, honey, rice wine, sugar, fish sauce, sesame oil, five-spice, garlic, ginger and chilli. Stir to combine. Add the drumettes one at a time, coating in the marinade but being careful not to get too much marinade on the bones as they can burn. Lean the bones around the sides of the dish so they're out of the marinade.
4. Roast for 10 minutes, then baste the drumettes with the marinade in the dish. Cook for a further 10 minutes and baste again. Cook for 5 minutes more or until golden and cooked through. Remove from the oven and set aside for 5 minutes to cool slightly. Coat the drumettes, one at a time, in the marinade and place them on a serving platter. Garnish with the remaining coriander leaves and serve.