Mahogany Drumsticks

By mhatkinson

Serve with rice and microwaved broccoli.

Ingredients

• 1 teaspoon finely chopped garlic (jarred or fresh)
• 2 teaspoons finely chopped or grated ginger (jarred or fresh)
• Pinch of crushed red pepper flakes
• 1/3 cup teriyaki sauce
• 1/3 cup water
• 2 tablespoons hoisin sauce (may substitute 1 tablespoon cider or rice vinegar)
• 8 chicken drumsticks (about 2 pounds)

Preparation

Step 1

Place a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the garlic, ginger, crushed red pepper, teriyaki sauce, water and hoisin sauce and stir to combine. Arrange the drumsticks in a single layer in the sauce, cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes. Turn the drumsticks and simmer, uncovered, turning the drumsticks occasionally, until cooked through and the sauce has reduced and thickened to a glaze, 10 to 15 minutes.

To serve, transfer the drumsticks to a plate and spoon the remaining glaze over the drumsticks.