Asian Glazed Drumsticks

These drumsticks are so good! Of course the picture doesn’t do them justice, but trust me they’re delicious. They’re sweet but have a bit of heat to them from the Sriracha hot sauce. This was the first time I’ve use this hot sauce and I really liked it. It has a different depth of flavor than the usual hot sauce we use around here.

6 – 8 medium drumsticks, skin removed
cooking spray
1 cup water
1 Tbsp Sriracha hot sauce (more or less to taste – I used a Tbsp and it was fine for my daughter)
1/2 cup balsamic vinegar
1/2 cup reduced sodium soy sauce
4 tsp sugar
3 cloves garlic, minced
1 tsp ginger, grated or 1/4 tsp dried ginger
sesame seeds & chopped chives

In a large sauce pan, brown the chicken on high for 3-4 minutes with a little cooking spray. Add the water, balsamic viengar, soy sauce, sugar, garlic, ginger and hot sauce. Cook on high until the liquid comes to a boil. Reduce the heat to low and simmer, covered for about 20 minutes.

Remove cover and bring to the heat back to high, allowing the sauce to reduce down. This takes about 8 – 10 minutes until it becomes a thick glaze. Turn the chicken occassionally. Keep an eye on the glaze so it does not burn when it starts to become thick.

Transfer the chicken to a plate and pour the glaze over top. Top with sesame seeds and chopped chives if desired.

Source: Gina’s Skinny Recipes


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