Asian-Glazed Drumsticks



  • 8 medium chicken drumsticks, skin removed
  • 2 tsp olive oil
  • 1 cup water
  • 1 Tbsp Sriracha hot sauce (more or less to taste)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp sugar
  • 3 cloves minced garlic
  • 1/2 tsp ground dried ginger
  • 2 tbsp chives or green onions, chopped


  • Heat olive oil in a large heavy saucepan over medium high heat. Brown the chicken on each side for 2-3 minutes. Add the water, balsamic, soy sauce, agave, garlic, ginger, hot sauce then cook on high until liquid comes to a boil. Once boiling, reduce heat to low and simmer, continue to cook covered for about 20 minutes.
  • Remove the cover and bring the heat back to high to reduce sauce down. Turn the chicken occasionally until the sauce becomes a thick glaze,  about 8-10 minutes. Be sure to watch the glaze so it does not burn and become too thick.
  • Serve the chicken immediately topping it with glaze, chives/green onions and sesame seeds.


*See Brooke Cook’s recipe


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