Honey Cane-Vinegar Glazed Chicken

HONEY-CANE VINEGAR GLAZED CHICKEN
4 skin-on-bone-in chicken thighs
4 skin-on drumsticks
Salt, black pepper
¼ c. cane vinegar
¼ c. good quality honey
1 t. red pepper
1 bunch chopped green onions

1. Preheat oven 450.
2. Line a large rimmed baking sheet with foil. Spray with PAM.
3. Place chicken on pan and season with salt and pepper.
4. In small bowl, whisk together vinegar, honey and red pepper.
5. Brush chicken with the vinegar mixture.
6. Bake 10 minutes, turn chicken and brush again.
7. Bake 20 minutes or until juices run clear when pierced with a knife, brushing occasionally with remaining vinegar mixture and pan drippings.
8. Garnish with chopped green onion.