Poultry · Recipes

Asian-Glazed Chicken Drumsticks

I have many moments throughout my day where I find myself bouncing around on some of my favorite food blogs and I always manage to end up on Skinny Taste.  I was looking for something to do with the chicken drumsticks that had been thawing in my fridge for two days and came across this finger-licking good recipe!  This glaze is amazing.  If you have ever ordered teriyaki glazed wings at your favorite wing joint, this recipe is for you (yeah, I’m talking to YOU).  Gina (from Skinny Taste) recommends using this glaze on drumsticks, wings or thighs.  Anything with a bone really.

My Mister was especially thrilled to hear that I used Sriracha hot sauce in this recipe.  That boy could put this hot sauce on anything … and he does.  It is super tasty, so I don’t blame him there but if you’re not a big heat junkie you can always omit the hot sauce from this recipe.  Personally, we added a bit more than the recipe calls for but that’s just us.

Asian-Glazed Chicken Drumsticks

Rating: 51

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yields: 4 servings

Serving Size: 2 drumsticks

Calories per serving: 213

Fat per serving: 4.7g

Asian-Glazed Chicken Drumsticks


  • 8 medium chicken drumsticks, skin removed
  • olive oil spray (I used my Misto)
  • 1 cup water
  • 1 tbsp Sriracha hot sauce (more or less to taste)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp agave nectar (or sugar)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 2 tbsp chives or scallions, chopped
  • 1 tsp sesame seeds


  1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce 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.

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