Friday, April 29, 2011

Asian Glazed Drumsticks

We absolutely loved these! I'm a huge fan of chicken, but not chicken legs. This recipe changed my mind!

Serves: 4

8 medium chicken drumsticks, skin removed
spray oil
1 cup water
1 Tbl. Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup lite soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 Tbl chives or scallions, chopped
1 tsp sesame seeds


  1. In a heavy large sauce pan, brown chicken on high for 3-4 minutes with a little spray oil.

  2. Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil.

  3. Reduce heat to low and simmer, covered, for about 20 minutes.

  4. Remove cover and bring to high heat, allowing sauce to reduce down (about 8-10 minutes). Sauce will bcome a thick glaze. Turn chicken occasionally. Keep an eye on the glaze; it could burn once it becomes thick.

  5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

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