Thursday, January 26, 2012

Glazed Asian Drumsticks


If you love chicken legs but don't like all of the fat contained in the skin, here is a wonderfully delicious recipe for low fat drumsticks with an Asian flair. Browsing through the list of ingredients in the recipe, I just knew that the sauce and glaze on these was going to be fabulous and oh my, it was! I first found this recipe on the blog, Six Sisters' Stuff, but the original recipe comes from Skinnytaste - a great source for low fat recipes.  I served the drumsticks with a quinoa pilaf and steamed broccoli, rounding out a great-tasting and healthy dinner.



I found the easiest way to pull off the skin from the drumsticks was to loosen the skin from the wide part of the drumstick and grab it with a piece of paper toweling over my fingers then pull down and over the small end of the drumstick.  Then, I used my kitchen scissors to cut the skin away.


Sticky, moist and delicious!

Glazed Asian Drumsticks

Adapted from Asian Glazed Drumsticks at Skinnytaste
Printable Recipe

8 medium chicken drumsticks, skin removed
Non-stick cooking spray or 1 Tablespoon of Olive Oil
1 cup water
1 tablespoon Sriracha hot sauce*
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated**

2 tablespoons chives or green onions, chopped
1 teaspoon sesame seeds

*You can find Sriracha Sauce at most grocery stores and at Walmart.
** Tip - you can keep whole pieces of ginger frozen. Simple peel away the skin and grate. Place remaining ginger back in the freezer for next time!

Spray a large, heavy saucepan with non-stick spray or add 1 tablespoon of olive oil and place over medium high heat. Brown chicken legs for about 10 minutes, turning to brown all sides.

Add water, balsamic, soy sauce, sugar, 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 back to medium high, allowing sauce to reduce down, about 10-15 minutes, or until it becomes a thick glaze, turning chicken occasionally. Be careful that the glaze doesn't burn during this last step.

Transfer chicken to a platter and top with remaining glaze from pan. Sprinkle with chopped chives or green onions and sesame seeds.

67 comments:

  1. They look great Susan! Love that the skin is removed and I'm sure they're loaded with flavor too:@)

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  2. Fabulous recipe - bookmarked - these are going to be a hit!
    Mary x

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  3. Wish I had this recipe yesterday. I made drumsticks and they were just okay. I even searched "gooey" drumstick recipes for something that looked good. We aren't fans of dark meat but I got a great price and bought two packages.

    Pulling that skin off is lots of fun, isn't it! My dear friend made me laugh when she said, there won't be any need the skin chicken in heaven :)

    Your recipe looks delicious! Thanks for sharing!

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  4. One of the first meals I ever made for J..at the age of 19..were asian chicken wings w/ VH sauce..do u have that sauce in the USA?
    You brought back a flood of memories..
    The ings all are perfect..and the photo makes my mouth water~
    Finger licking good it all looks Susan..:)

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  5. I can tell by just looking at the photo that it's going to be good! I discovered that ginger would keep in the freezer a few months ago. It has been a real boon to not have to run to the market for fresh ginger so often.

    Best,
    Bonnie

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  6. Oh these look so tasty. Yum! Bonnie

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  7. This recipe is very good...I found them to be much better without that skin! Thanks for showing us how to make them tasty! Have a delicious evening! Hugs

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  8. Oh that does look delicious. It would make giving up the skin a bit easier.

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  9. Looks yummy and one I will definately try! And your photos are wonderful! My mouth is salivating just browsing the page!

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  10. Mmm, that looks delicious! We eat sooo much chicken-I'm always looking for new recipes. I have to make this one and I have all the ingredients in the house. Yum!
    -Lynn

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  11. Se ve delicioso y definitivamente tentador,me encanta,abrazos hugs,hugs.

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  12. Perfect Super Bowl treats! I love sticky wings or thighs! Bookmarking this one.

    You'll have to let me know what you make out of Mozza. I think there's lots of great recipes in there.

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  13. Looks so yummy.....and you display it so beautifully

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  14. Delicious chicken thighs. I usually buy the skinless/boneless ones, so I will give this a try. xo

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  15. Easy to make and delivering great flavor! I will use it next week when i cook chicken! Great recipe!

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  16. I imagine that these must taste wonderful - because I could also imagine how good they'd smell!

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  17. I pinned that one and will be buying drumsticks today. With those ingredients, it has to be good.
    Love you tip about the ginger; didn't know that.
    Rita

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  18. They look delicious, love those flavors. Will be making this one soon! Great tip.

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  19. They sound delicious and I really like your presentation.

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  20. What a beautiful dish, Susan. I'm craving all those wonderful Asian flavors right now and this looks like it should be on the menu in my house this weekend. The leg meat absorbs flavors so nicely.

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  21. They look fingerlicking! Simple and quick to make.

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  22. This recipe looks wonderful. I have been looking for something like this for quite a while now. You must have read my mind! Thanks so much for solving my dinner dilemma for tonight.

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  23. Thank you, all! I hope all of you who try it enjoy it as much as we did.

    Monique, no, I haven't heard of VH sauce. I'll have to check for it the next time I'm at the store. I did Google it and I see there are many different types of VH sauce!

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  24. This lookm like saomehting I'd like to try for Super Bowl Sunday, Susan! What wonderful flavors!

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  25. Well, thess look yummy! I've never heard of Sriracha hot sauce nor have I ever even tried quinoa ....I'm so pedestrian & soooo in a rut with my cooking. Thanks for the inspiration to break out!

    Just like LDH, I found them on sale & made chicken legs last week, too. B-O-R-I-N-G. Yours look MUCH better!

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  26. That does look good. I am in a glazy mood these days... lower fat is the kicker. This would be another great appetizer for a little party I'm doing next week. Num!

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  27. oh so yummy made chicken tonight wish I had seen this earlier
    come see what I shared at http://shopannies.blogspot.com

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  28. The drumstick is still my favorite chicken part! These look so tasty, and I love that the skin is removed. The sauce sounds amazing! :)

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  29. The stickier the better, Susan. And when done like this, who'd miss the skin? There's so much flavor in dark meat...I'm always amazed at holidays that anyone would prefer the breast to the leg. (Although I do eat white meat with my salad every lunch.)

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  30. The drumsticks With this glaze look amazingly good! I appreciate a simple go to recipe like this one, thanks for passing it on ;-)

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  31. I am loving all of these chicken wing recipes I'm seeing all over blogs ... how am I going to choose which one sounds best? Great presentation.

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  32. I don't eat meat - but that sauce sounds absolutely delicious! ^^

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  33. wow these look amazing :-) wish I could grab one

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  34. Oh my gosh! That looks so good and I Love all the sides that went with it! sound like an amazing meal!

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  35. Oh, wow, these look so fantastic! My mouth is just watering. The sauce really looks rich. Yummy!

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  36. What a great idea and they are so pretty too. Love the balsamic vinegar and hot sauce together.
    Sam

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  37. Oh dooness...doesn't this look delicious? And with broccoli and quinoa...a delicious meal and just maybe a second helping this time?
    Ronelle

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  38. OMG, I'm drooling here. This looks so delicious. I'm thinking this would work just fine with the little chicken drummies. Super Bowl, maybe?

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  39. ANOTHER one of your recipes going into my file..looks so yummy!!

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  40. This looks delicious! Have not heard of Sriracha Sauce, will keep a look-out for this!

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  41. Do you think you could do these as wings too? Would you keep the skin on? They look awesome and I can't wait to try them, but might do them if you think they would work in wing form this weekend!

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  42. Emily, this would absolutely work with wings. Taking the skin off is only a fat and calorie saving measure. If you don't mind the extra calories go for it :)

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    Replies
    1. Wonderful! Thanks so much!! I hope to make them this weekend and will blog about it if I do! Thanks for the comment!!

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  43. The brown glaze makes this chicken dish incredibly enticing. This is a great way to welcome the lunar new year.

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  44. well, I may not be eating the chicken thighs but I would have no qualms about licking the sauce off them. Sounds so tasty!

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  45. I'am daydreaming about how amazing these must taste.

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  46. This recipe looks wonderful,tasty and easy to make,thanks for sharing Susan!A warm hug from my cold, cold country!!!

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  47. Yum! They look great. It's interesting that the recipe calls for balsamic vinegar instead of rice wine vinegar. I'm on the prowl for healthier recipes, so I'll try this glaze.

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  48. Susan, these drumsticks look awesome, like the Asian flavor...and so interesting with balsamic vinegar...love the color of it.
    Hope you have a great week ahead :)

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  49. It looks delicious, Susan! Thanks for sharing the recipe.

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  50. Hey Susan, Reading your post, I'm thinking SB wings. Have you ever tried this sauce on them? It really looks like a delicious recipe on any cut. Thanks...

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  51. Susan these look absolutely delicious. I can hardly wait to try them. My husband will love them and so will I. Thanks for the great recipe.

    Also Thankyou for coming to my blog and leaving a comment and following me. It meant a great deal to me. I have been slow in getting back to each person. So please accept my apology.

    Also you have so many fabulous recipes here on your blog. I just want to go and find them all. I am already following you and so glad I am.

    Hugs,

    Nann

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  52. Fantastic recipe - my girls will LOVE these!
    Mary x

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  53. Renee, I sent you an email. This was my first time trying this recipe so I haven't used it with wings yet but it should work great. When I make this again, I think I would make the sauce separately and little simmer until thickened and then use it to baste the drumsticks or wings. I think I would also double the sauce since it's so delicious. Thanks again, everyone for the kind somments!

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  54. They look fantastic and I am sure they were flavor pact with all those lovely yummy flavor from Sriracha, garlic, ginger, sugar.

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  55. I love fried chicken drumsticks. What can I say? I'm a Southern girl! However, I know they really aren't that healthy. These look like they would be really flavorful, and I love Asian food anyway. Thanks for coming to my party again this week and sharing this great recipe with us!

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  56. Wow! This sounds so good. So many great recipes on your blog. I am a new follower. Patsy

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  57. These drumsticks look fantastic! They would be perfect for the Super Bowl parties this weekend! I'd love if you would drop by and link up to my Super Bowl Eats and Treats Party!
    http://www.thefreshmancook.blogspot.com/2012/01/super-bowl-eats-treats-blog-party.html#comment-form

    Thanks. Hope to see you there!

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  58. These look fantastic - ooey, gooey delicious!

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  59. Yummy!
    Love your blog. I’m a follower and looking forward to making new dishes!

    cindy

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  60. Lovely dish. The sauce looks fantastic.

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  61. These drumsticks look absolutely mouthwatering! So well cooked and covered with the sauce seems like no one can resist them!

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  62. I know what I'm doing with the chicken drums in my freezer! Those looks amazing. I always de-skin my chicken too so I love the glaze on them.

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  63. I love the sauce, sticky and gooey. I could go for these for dinner.

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