Jun 23, 2014

Sweet 'n Spicy Asian Glazed Grilled Drumsticks


So much flavor – you won't miss the skin!

Here's a yummy, inexpensive, weeknight summer dish – get some drumsticks, remove the skin (see video below for a quick & easy tip on how) and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.

So much flavor, you won't miss the skin!

Then after work, light the grill (or broiler) and grill them until cooked through. Once cooked, brush them with a sweet 'n spicy glaze – you won't miss the skin! You can easily adjust the heat to suit your family's taste. I leave the glaze off my toddler's because she's not a fan of sauces or spice, and she loves it.

You can use any part of the chicken you wish, but we love eating drumsticks in my house. There's nothing like picking them up with your hands and getting a little messy – super family friendly and fairly inexpensive. And bonus, they take less than 30 minutes to cook. This would go great with any side, try it my Asian Mango Slaw recipe to keep an Asian theme or make a salad and top it with this Asian Ginger Carrot Dressing.

I am trying to get some practice doing more videos and I thought why not share this really great tip on how to skin a drumstick. The video is nothing fancy, no editing or music, I just filmed it with my phone. Some of you may already know this great tip, but for those of you who don't, I think you'll find this super helpful!



By the way, I found it tricky to calculate the drumsticks on the bone, there are so many variables so I cut one off the bone to weigh it, and found each meat of the drumstick weighed about 2 oz, without the skin and bone. These were calculated accordingly, but drumsticks vary in size, so keep that in mind.


Sweet and Spicy Grilled Drumsticks
Skinnytaste.com
Servings: 4 • Size: 2 drumsticks • Old Pts: 6 pts • Weight Watchers PP: 6 pts
Calories: 255.5 • Fat: 6 g • Protein: 35 g • Carb: 10.5 g • Fiber: 0 g • Sugar: 10 g
Sodium: 702 mg • Cholesterol: 131 mg

Ingredients:


  • 24 oz (8) skinless chicken drumsticks, with bone*
  • 1/2 tsp garlic salt
  • 1/2 tsp ground ginger
  • 2 tbsp reduced soy sauce (Tamari for GF)
  • 2 tbsp apple cider vinegar
  • 1 tsp Sriracha


For the glaze:

  • 3 tbsp sweet red chili sauce
  • 1 tbsp raw honey
  • 1 - 2 tsp Sriracha (I used 2, use more if you like it hot)
  • optional, chopped chives for garnish

Directions:

Season drumsticks with garlic salt and ground ginger. Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better).


Preheat the grill. In a small bowl, mix the chili sauce, honey and sriracha; set aside.


Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes. 

Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy.


*each drumstick was 2 oz raw, off the bone

63 comments :

  1. Mmm this looks fantastic! I knew there had to be ginger in there <3 so fragrant!
    I love how inexpensive chicken drumsticks and thighs are, not to mention how juicy they are! I hope you've had a great start to your week missy ;) x

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  2. Easy, delicious and cheap. That's how I would describe this recipe. And my toddlers are spice addicts (what can I say....they're a chip off the old block like me) the spicier the better. And they just devour the drumsticks on those store bought rotisserie chickens. Going to make these and give the wife a break from cooking one night this week! Thanks, Tom.

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  3. That's great they eat spicy food! Enjoy!

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  4. These look finger-lickin' good! And love the video, Gina! :)

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  5. Oh my goodness...my Mr will flip for these!

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  6. Thank you for posting this video! This is one of my top 10 favourite recipes from your site but taking the skin off the drumsticks is the Worst.... I'm definitely going to buy some to make this week now. Thanks so much!

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    1. Right!? I always used to dread this, not anymore!

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  7. These look DELISH, but I have no grill! :( How long would I bake these in the oven. Thank you for all your awesome recipes, by the way!!!

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  8. That sounds heavenly!! I love anything sweet and sour. My husband... not as much. But I still do them anyway. lol

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  9. Oh these sounds amazing! Favorite sauces all in one and with chicken! I know we'll make these since cooking indoors right now is way too hot! Thanks for the tip of the skin, always learning!

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  10. These look so good! I know I'm going to try these this weekend! Been a fan of yours since I discovered your blog and have tried a few recipes- love them all! Thank you!

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  11. Gina, would they work in an air
    fryer,

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  12. I recently bought a bottle of liquid Amino's, that would be alright to use instead of soy sauce right? These look delicious. I have a couple pounds of boneless skinless thighs in my freezer I'd love to use.

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  13. Ok, my family loves drumsticks but I rarely make then because I DESPISE taking the skins off. I will definitely give this a try. Thanks! jeni

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  14. These sound wonderful. Will try them for our next potluck and re-post.

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  15. I am with Kate, I want to try it on Boneless skinless thighs.

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  16. would the marinade still work well if the skins were left on?

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  17. This recipe sounds soooo delish and I love this simple technique- maybe this way even I (who doesn't usually like drum stick) will eat them!!

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  18. Where is the video for removing the skin, I didn't see a link.

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  19. Ahhhhh, never mind, I just found it, LOL

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  20. During the cooking process are the instructions to spray the grill racks or the drumsticks with the cooking spray?

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    1. The racks, or just make sure they are oiled so the chicken doesn't stick.

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  21. Does anyone know what would be "too long" for marinating? I'd love to start marinating the chicken tonight, but I don't know if it will get mushy if I can't make it until tomorrow night (24hrs). Any thoughts?

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    1. Hi Leah,
      You could definitely start marinating the chicken tonight, it will not get mushy. I would say don't leave the chicken marinating in the fridge for more than two days. This is not because it will get mushy, but because defrosted uncooked meats in the fridge will go bad before frozen will. Always good to be on the safe side.

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    2. How long would it take to cook these in the broiler? And so you put the glaze on before they are done cooking or when you take them out for good?

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  22. Looks like the perfect thing to munch on during a BBQ party! Love this recipe Gina! :) Pinned

    Krista @ Joyful Healthy Eats

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  23. Another great recipe, thanks to you I love to cook and experiment with new foods!

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  24. These look great. I live in nyc so don't have a grill. Woukd you think they would be better to roast or cook on a grill pan?

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  25. My mouth is watering! I'll have to keep these in mind for our next get together with the family for some summer grilling!

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  26. I made this tonight with boneless, skinless, chicken thighs, they were FANTASTIC! Reminded me of the recipe you have for pork tenderloin. This will be made many times this summer!

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  27. This looks great Gina, and I love the video!
    http://youtube.com/addalittlefood

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  28. I think it is hard to cook,thus those who can cook such beautiful and delicious food are wonderful.

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  29. Can't go wrong with drumsticks! These look delicious!!!

    Christine
    www.meatiefoodie.blogspot.com

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  30. If I do not have a grill can I bake these in the oven? Looking at your other recipes it seems like 400 for 35-45 minutes might work? Let me know your best advice on this, thank!!

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  31. If you do not have a grill, what would be the best cook time in the broiler ? Do you first cook in the oven , then the broiler ?

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  32. Perfect recipe for the 4th of July cookout I'm going to! I might do a mix of wings and drummies. Yum!

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  33. Just like a couple others have asked, I'm going to ask this, too. Can this be done in the oven, baked or broiled? If baked, what temperature and for how long? If broiling, how long under the broiler? Please let us know! Not everyone has a grill or easy access to one either. Thanks!

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  34. I've made your recipes for years but have very rarely commented. I made these last night (started marinating the night before) and they were amazing! My husband didn't even realize that they were skinless until I mentioned it (and he loves the skin on grilled chicken). Served them with your baked rice and peas - wonderful combo!

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    1. So happy you all liked them, you dont miss the skin!

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  35. Darn! Sooo bummed. Had these marinating thighs since yesterday and turned the grill on and..... NO PROPANE. What a bummer. Would they still be yummy baking? If so 40 min? Covered or not covered. Always confused with that part
    Tnx. Sue

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  36. I love sweet glazes on chicken! It pairs so well together! yum! im going to make this for dinner tomorrow!

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  37. OVEN ALTERNATIVE: I baked these at 385 degrees for approx. 45 min. turning once (my drumsticks were NOT the small ones). I then turned up the heat to 400 and topped with the glaze. I let them bake 2-3 min., turned-glazed-2-3 more min. YUM! Hope this helps those who want to make these in the oven.

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  38. These look awesome! And I love how simple and quick they are to make!

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  39. These look amazing! The guy I just started seeing loves wings. I will have to try these out with him. Thanks for shareing!

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  40. 2nd time making these! My family really liked them! Skinning tip - use your rubber kitchen gloves to pull the skin down and off the drumstick! Then just wash your hands with the gloves on in hot soapy water! Works like a charm!
    Thank you for the great recipes! I use so many! Delicious!

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  41. what would you accompany this with dinner wise?

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  42. Can these be done in a crock pot?

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  43. We used your video on how to skin the chicken legs - my husband was skeptical and I hate to touch raw meat. I skinned 36 chicken legs in 5 minutes using your method! he was surprised! We'll be crock-potting these after they come off the grill tomorrow night so they stay warm for a party we are taking
    them to - I have no doubt they will be the first things gone!

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  44. These were amazing (and thanks for video!). Everyone loved them...my husband and 13 year old son ate them like they were in a contest for who could eat the most!

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  45. Had them tonight....delicious! The video was very helpful. It was very easy to take the skin off and I didn't miss it at all. Thanks for all your great recipes.

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  46. Made these on Saturday after marinating chicken all day in a container that I shook periodically. Thanks so much for the brilliant tip on how to remove those pesky skins! I just mentioned it to a chef friend and he said they learn this in basic cooking school. Anyway I replaced the chili sauce with Kraft BBQ sauce and for spiciness used Frank's hot sauce. Another thing I did was brush some of the marinade over the drumsticks every time I turned them over.

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  47. My husband made these one night this week and they were amazing. He was apprehensive about my assigning him a new recipe, but I promised him your directions are clear

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  48. I'm making these tonight with a spicy Asian coleslaw that I put together last night. I haven't been so excited for a dinner in a long time!

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  49. I used your method for removing the skins and oh my gosh it was amazing. The food was too! Thank you for everything you do!

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  50. This was so good!! I normally don't do drumsticks but decided to try it. Not disappointed at all!!

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  51. Miam!!! J'étais sceptique du gingembre moulu, mais le goût était excellent. Je les ai cuit au four à 375F jusqu'à ce que le thermomètre m'indique que c'était cuit. Puis à 400F avec la sauce à badigeonner, environ 3 minutes de chaque côté. À refaire souvent!

    Gina! Miam! Thanks again for all your great tasting, low points receipes!!

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