Asian glazed drumsticks

Asian glazed drumsticks

Photo by Daniel M.

  • Prep Time


  • Total Time


  • Servings



  • 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)

  • ½

    cup balsamic vinegar

  • ½

    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


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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