Asian Glazed Chicken Drumsticks (Printer-Friendly)
Tender drumsticks in savory-sweet Asian glaze, slow-cooked to perfection.
# What You'll Need:
→ Chicken
01 - 12 chicken drumsticks (approximately 3.3 lbs), skin removed if desired
→ Glaze
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon sesame oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes (optional, for heat)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water
→ Garnish
13 - 2 scallions, thinly sliced
14 - 1 tablespoon sesame seeds
# How to Make It:
01 - In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes (if using) until well combined.
02 - Place the chicken drumsticks in the slow cooker. Pour the glaze over the chicken, turning drumsticks to coat evenly.
03 - Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
04 - Remove drumsticks to a platter and cover loosely with foil to keep warm.
05 - Pour the cooking liquid into a small saucepan. In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the cooking liquid.
06 - Bring the sauce to a boil over medium-high heat, stirring constantly until thickened, about 2-3 minutes.
07 - Brush or spoon the thickened glaze over the drumsticks. Garnish with sliced scallions and sesame seeds before serving.
# Expert Advice:
01 -
- The glaze thickens into this glossy, restaurant-style coating that gets everywhere in the best way.
- It transforms humble drumsticks into something you would happily serve at a party without apology.
02 -
- The sauce will look thin when you first pour it, but trust the reduction process to transform it completely.
- Skinless drumsticks absorb more flavor, but skin-on ones hold their shape better during long cooking.
03 -
- A four-quart slow cooker fits twelve drumsticks perfectly without overcrowding.
- Let the glaze boil for the full two to three minutes or it will stay runny on the plate.