Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If the thighs are very thick, gently butterfly them slightly so they are more uniform in thickness. Season lightly with 1/2 teaspoon of coarse sea salt.

Mix the Marinade: In a medium-sized bowl, whisk together the honey, hoisin sauce, light soy sauce, Shaoxing rice wine, brown sugar, minced garlic, grated ginger, five-spice powder, sesame oil, and red food coloring (if using) until the mixture is smooth and the sugar is dissolved.

Reserve the Glaze Base: Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a small bowl. This will be used later as the base for the final basting glaze.

Marinate & Refrigerate: Add the chicken thighs to the remaining large batch of marinade. Use tongs to ensure all pieces are thoroughly coated. Place the chicken and marinade into a large zip-top bag or a covered container. Marinate in the refrigerator for a minimum of 4 hours, but preferably overnight (12 to 24 hours).

Preheat & Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack directly on top. This is crucial for charring.

Place the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade from the bag. Arrange the chicken pieces in a single layer on the wire rack.

First Bake: Place the chicken on the center rack of the preheated oven. Bake for 15 minutes.

Prepare the Glaze: While the chicken bakes, combine the 1/3 cup of reserved (untouched) marinade with the 2 tablespoons of extra honey and 1 tablespoon of water in a small saucepan. Heat this mixture over medium heat until it comes to a brief boil and thickens slightly. Remove from heat; this is your basting glaze.

First Baste and Flip: After the initial 15 minutes, remove the pan. Brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and return the pan to the oven for another 10 minutes.

Second Baste and Char: Remove the pan again. Brush the now-top side of the chicken liberally with the glaze. For the signature char, increase the oven heat to Broil/Grill (High setting).

Final Cooking: Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly to prevent burning. Cook until the internal temperature reaches 165°F (74°C).

Rest & Serve: Transfer the chicken to a clean cutting board. Tent loosely with foil and allow to rest for 5 to 10 minutes. Slice the rested chicken against the grain into thick, diagonal slices. Drizzle any remaining basting glaze over the sliced chicken and serve immediately.