Monday, September 26, 2011

Asian Glazed Drumsticks

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Oh my word. These chicken drumsticks are to die for.

The glaze on these are incredible, and it's not even that hard to make! You basically just brown the chicken, simmer it in the sauce, and then reduce the sauce to make a glaze. How easy is that? And you'll be thankful because these are some of the tastiest chicken legs I've had in a long time. I even had to make them two times in a span of four days because Chris enjoyed them that much. I served them with rice, and the glaze drizzled over it was perfect. Broccoli would be really good with this, too. Hope you enjoy these as much as Chris and I did!


Printable Recipe

  • 8 medium chicken drumsticks, skin removed
  • Olive oil spray
  • 1 cup water
  • 1 tbsp. hot sauce (optional)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp. sugar
  • 3 cloves garlic, crushed
  • 1 tsp. ginger, grated
  • 2 tbsp. scallions, chopped
  • 1 tsp. sesame seeds

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

Add water, hot sauce, balsamic, soy sauce, sugar, garlic, and ginger and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).

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

Source: Adapted from Gina's Skinny Recipes


  1. Amy, they look great. Thanks for linking them in to Food on Friday. cheers

  2. Love the idea of using balsamic vinegar :)I will have to give this recipe a try.


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