Wednesday, December 19, 2012

Asian Glazed Drumsticks

Here is one of the other wonderful recipes that I have tried from I tried this one a long time ago and forgot to add it on here. These drumsticks have such a yummy flavor.
I made these drumsticks for a Thai themed get together with a bunch of friends and these little babies were a hit!

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)
1/2 cup balsamic vinegar
1/2 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.

**Randi's Side Notes**
~ Honestly I have nothing to add or change about this recipe. It is fantastic just the way it is.
~ For gluten free please make sure that you double check your soy sauce. Some brands slip some in there.

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