Asian Glazed Drumsticks
These Asian inspired drumsticks are finger lickin' good! The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Also would be wonderful over rice. Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down.
Have you tried Sriracha hot sauce (the one with the rooster on the bottle)? This stuff is very addicting!! I think it may one day be as popular as ketchup! This spicy Thai chili sauce is available in many stores including Walmart these days, but if they don't sell it near you, you can buy it online.
Yield: 4 Servings Ready in 10 hours, 35 minutes
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|8 mediumchicken drumsticks; skin removed|
|olive; oil spray|
|1 tablespoonSriracha hot sauce; (more or less to taste)|
|1/2 cupbalsamic vinegar|
|1/2 cupsoy sauce|
|4 teaspoonsagave nectar; (or sugar)|
|3 cloves garlic; crushed|
|1 teaspoonginger; grated|
|2 tablespoonschives or scallions; chopped|
|1 teaspoonsesame seeds|
Asian Glazed Drumsticks Preparation
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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