Sticky Asian Drumsticks

By Grammie926

You may cut down on calories by using boneless, skinless chicken strips. Tasty with rice. Finger-sized portions also make good appetizers.

Ingredients

• 2.5 lbs chicken drumsticks (I had 7)
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• 1 tsp grated fresh ginger

Details

Servings 4
Adapted from fifteenspatulas.com

Preparation

Step 1

Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, sriracha, garlic, sesame seeds, and grated ginger:

Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated.

Place the chicken on a wire rack set atop a baking sheet and bake:

Directions:

Stir to combine the honey, hoisin, soy sauce, rice vinegar, sriracha, garlic, sesame seeds, and grated ginger.

Take a little taste and make any adjustments you think you might like (more or less ginger, sriracha, etc). Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated.

Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.

Place the chicken on the wire rack, and bake for 20 minutes.

Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes (and make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade). Serve and enjoy!

add one

I don’t know how you name the part of the chicken wing that is like a small drumstick, we use to cook that part in the grill, my kids love it, so I think I can use your recipe to make it.

Oh my my my, I am totally taking out the drumsticks to defrost so I can make this tonight!

oh YUM! i must make these! the ingredients sound like they’d be soo good together!!

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