Caramel-Lime Drumsticks with Shaved Celery Salad

Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray.

Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 25 minutes.

Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can't be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside.

Combine the remaining 1/4 cup lime juice and tamari in a small bowl; set near the stove. Whisk brown sugar and water in a small skillet. Then, without stirring, cook over medium heat until the sugar is bubbling, fragrant and deep amber in color, 3 to 5 minutes. Remove from heat and add the tamari mixture. Return to medium heat and simmer rapidly, stirring occasionally, until thickened, 2 to 4 minutes. Remove from heat and whisk in butter.

Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.