Asian Glazed Drumsticks

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Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory and delicious – serve over rice or vegetables for an easy meal!

Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory and delicious – serve over rice or vegetables for an easy meal!
Asian Glazed Drumsticks

These Asian-inspired chicken drumsticks are finger-lickin’ good! I skinned the drumsticks to lighten them up,  but you won’t miss it! My husband gave them two thumbs up as he cleaned the bones! Some other Asian chicken drumsticks recipes similar to this you should try are my Sweet ‘n Spicy Asian Glazed Grilled Drumsticks and Honey Teriyaki Drumsticks.

Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory delicious – serve over rice or vegetables for an easy meal!

These sweet and spicy drumsticks get their heat from the Sriracha hot sauce and their sweetness from the honey. I served this Asian-glazed chicken with steamed broccoli and brown rice to make this healthy chicken drumstick recipe a complete meal. Drizzle the remaining sauce over the chicken and vegetables, it’s delish.

This marinade would work with chicken thighs or wings as well, but I don’t recommend using boneless chicken breasts here, they would get too tough and dry.

To make these easy drumsticks, you start by browning the chicken on the stove for a few minutes. Then you add in the liquid ingredients, plus the garlic and ginger, and bring to a boil. Once the sauce is boiling, turn the heat down and simmer for 20 minutes. After simmering, turn the heat up again to bring to let the sauce thicken and reduce down. Once the sauce is reduces, plate the chicken and garnish with chives and sesame seeds.

Pouring soy sauce and vineger over chicken drumsticks.Asian Chicken drumsticks in a skillet.Spooning sauce on Asian chicken drumsticks.Asian chicken on a plate with broccoli.Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory delicious – serve over rice or vegetables for an easy meal!

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Asian Glazed Drumsticks

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4.93 from 39 votes
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Asian Glazed Drumsticks

7
7
7
SP
335 Cals 49 Protein 11 Carbs 9.5 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Asian, Chinese
Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory delicious – serve over rice or vegetables for an easy meal!

Ingredients

  • 8 medium chicken drumsticks, skin removed
  • olive oil spray, I used my Misto
  • 3/4 cup water
  • 1 tbsp Sriracha hot sauce, more or less to taste
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 1 tbsp honey, or sugar
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 2 tbsp chives or scallions, chopped
  • 1 tsp sesame seeds

Instructions

  • In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
  • Add water, balsamic, soy sauce, honey, 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 thick, 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 sauce on top.
  • Top with chives and sesame seeds and serve.

Nutrition

Serving: 2drumsticks, Calories: 335kcal, Carbohydrates: 11g, Protein: 49g, Fat: 9.5g, Saturated Fat: 2.5g, Cholesterol: 218mg, Sodium: 1062mg, Fiber: 0.5g, Sugar: 5.5g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 5
Keywords: asian chicken, asian chicken drumsticks, chicken drumsticks

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600 comments

  1. This is an old favorite (actually the first Skinnytaste recipe I ever made, so many years ago!). Today I made it with boneless skinless chicken breast tenderloins instead of drumsticks and it came out great with some timing adjustments. I browned the chicken, added the glaze ingredients, brought to a boil then cooked covered for 8 minutes, flipping the chicken a couple of times. They were cooked at that point so I removed them from the pan and finished cooking the glaze as instructed. I returned the chicken to the pan at the very end to coat in the glaze. Served over cauliflower rice mixed with lots of scallions and some sesame seeds.

  2. Unbelievable recipe!! Heat adds depth of flavor but not overwhelming, chicken comes perfectly cooked, served mine with sautéed red bell peppers over basmati rice. Definitely adding this to my home menu 

  3. This was so good!! I served a warm broccoli slaw saute on the side, with a plain rice/quinoa mix. Hubby enjoyed the chicken dish and said would eat it again – and I call that a win because he doesn’t always enjoy my lighter dinner choices.

  4. Hi Gina,
    Do I need to adjust the cooking time if I’m using boneless skinless thighs?
    Thanks!

  5. So good! My boyfriend and I loved it. As always, the recipe was easy and didn’t have too many ingredients. Just how I like it for an easy week night dinner. We made it with thighs and it was perfect. Thank you! 

  6. This was easy to do and full of flavor. I loved the heat that was not too strong but you know it’s there.  

  7. This is my second time making this. It’s even better the second time around. It’s a game changer! Hubby loved it! Thanks, Gina! You’re amazing!

  8. This is such an easy recipe to follow. I’ve been looking for recipes that change up what I’ve been making forever and trying to pair it with lower calories. This fits the bill. I tripled it because we have a large family. One change I made was not to triple the siracha and I’m glad i did. It would have been too spicy for most in my household. Use your best judgement with this. That being stated, everyone agreed it’s a make again recipe! Now I’m looking for another meal that will please everyone❣️ Try it, you’ll like it!  Oh, next time I will use thighs. More meat, less work! 

  9. It was good. If I make it again Im going to use rice vinegar, liquid aminos to cut the salt instead of soy sauce, and sambal olek instead of sriracha, also more honey. It needed more sweetness.

  10. I also make this w chicken thighs which seems to be my family’s fave.

  11. This is now a family favorite that has been added to the rotation. It comes out perfect every time. I add fresh broccoli and mushrooms during the last 5-7 minutes. Huge hit around here! And it’s perfect for a busy mid week meal.

  12. Modified this recipe to basically use the sauce in a stir fry and it was great! Made the sauce on its own while cooking diced peppers and onion in a bit of oil and garlic, then added diced boneless chicken breast in a bit of the sauce until cooked, used the rest to drizzle and served on rice. Good heat and hubby loved it.

  13. I’ve now made this recipe over 5 times and it’s basically the only way I eat drumsticks now. Every time, they’re even more delicious than I remember them. Thanks for all the recipes! You’re amazing. <3

  14. A shout out to Gina this was truly a winner winner chicken dinner !! Delicious , just enough kick !! I did add some corn starch and water to help the thickening along at the end. Thank you Gina !

  15. Wonderful! my family loved it!

  16. Awesome recipe. The entire family approved… even the picky eaters! I added broccoli ( in the last 7-10 min) & sautéed mushrooms to mine & served over basmati rice.

  17. Would you substitute something for the sirracha or just leave it out?

  18. Absolutely delicious! I used this recipe as a marinade for chicken legs and then smoked/grilled them, instead of cooking on the stovetop! They were amazing!

  19. Hi Gina, I am wondering if it is possible to cook these in the air fryer? Thank you!

  20. Really good, made mine in the pressure cooker and the chicken was so tender and ready to fall off the bones, thickened my sauce up with cornflour in water. Served with wok cooked bok Choi, stir fried noodles with chilli jam. 

  21. Very yummy. Only issue I had was getting my sauce to thicken. I let it reduce for almost 15 mins and it still wasn’t really thick. It didn’t thicken until about 20 mins after we were done eating. My husband wants it with thighs next time.

    I served with edamame. Would definitely make again.

  22. This was so good! It was a unseasonably warm night tonight and I didn’t want to be cooking over the stove, so I grilled the chicken wings and used the sauce(minus water) as a glaze (like you would bbq sauce). Everyone loved it! I’ll definitely be making it again!

  23. So freaking delicious and easy. Much better than take out!!

  24. My husband and I totally loved this! The flavour was out of this world. And so easy to make. It’s a keeper. I did substitute brown sugar for the honey just as a personal preference. Next time I want to try it with thighs as I prefer those over drumsticks. And for us it was just the right amount of heat. Served it with edamame beans and that was a good enough meal for us. Filling…now my husband wants to know what his Michelin 4 star chef is going to make tonight LOL.

  25. This is one of our absolute favorites! I use skinless/boneless thighs and it’s perfect every time!  More heat? Up the sriracha. More sweet? Up the honey a bit. I will sometimes throw my broccoli into the pan while the sauce thickens.  Sooooo good!  

  26. I cooked for 10 minutes then added a head of chopped broccoli and a sliced orange bell pepper for the remaining time and it was so good!!!

  27. Delicious!  I tried the best I could to make mine look like the recipe picture.  My family loved it!

  28. I copied this recipe several years ago from your site and love them.. However my original copy says calories are 213 now this says 335..  All the ingredients are exactly the same.  What happened?  I’m confused

  29. My favorite thing about Skinnytaste recipes is that they always turn out EXACTLY like the pictures. I hate making a recipe that looks beautiful online and gross in my kitchen. This one was no exception- BEAUTIFUL and delicious! Thanks for a perfectly instagrammable dinner! (Check it out @ebaumer) I ate one serving and my guy ate the other 3!

  30. This is one of my favorite Skinnytaste recipes of all time! Only change i made is that i use boneless skinless chicken thighs instead of drumsticks…. I’m not a fan of chicken with bones!

  31. Absolutely delicious and so easy to make.

  32. Was a little too spicy for my 7 year old so added a bit of brown sugar and also tweaked the sauce by adding some hoisin sauce.  Was very good.

  33. This recipe is AMAZING! I could use this glaze on everything I eat, such great flavor and perfect amount of heat. SOOOO GOOOD!!!!

  34. This was SO GOOD!  I served it with cauliflower rice and squash. The sauce is to die for. Thanks GINA!  You are the best.

  35. We have made these over and over and over again! They are wonderful. Everyone in my house (including my picky son) loves these. Lately my husband has switched to using chicken thighs instead of legs with the same great taste. Thank you for sharing your wonderful creations!

    • my husband loves chicken thighs! did you use bone in skin on? I was wanting to cook it with those but didnt know if you did anything differently when using skin on

  36. Made these (using chicken thighs) last night. It was great, as we’ve come to expect. Thanks for another great recipe, Gina!

  37. This recipe was a hit in our house tonight

  38. I made this today and it was delicious! A big hit with hubby! I served it on Jasmine rice and a side of steamed broccoli. Thanks!

  39. I usually like Skinnytaste recipes but this one didn’t do it for  me. I found it to be bland.  

  40. My 10 year old son asked to help me make these this week and they were a huge hit with everyone! Yum! And the sauce on the broccoli was 👌🏼.

  41. I love your recipes so much . They have changed the way my family eats and I must say this is one of the best we have had so far. Everything about this recipe was perfect.

  42. Fabulous recipe! My husband liked it so much he asked me to make it twice in one week.

  43. What does the “5” mean at the very end of this information?

    Serving: 2drumsticks, Calories: 335kcal, Carbohydrates: 11g, Protein: 49g, Fat: 9.5g, Saturated Fat: 2.5g, Cholesterol: 218mg, Sodium: 1062mg, Fiber: 0.5g, Sugar: 5.5gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:5

  44. Hi, how could it be that all ww points (green, blue, purple) are the same? I recognized this in many recipes. Are the German point plans different to yours? Here, you have to count e.g. chicken when on the green Plan but not if you are in team blue or purple. So there is almost always a difference between green, blue and purple. Thanks for answering my question. Best, Patrizia from Munich 

  45. Hi can someone tell me how to find my saved receipes. Thank u

    • If you click shop ingredients under the ingredients in the recipe card it takes you to Relish, you should be signed up. Thats where all your saved recipes will appear.

  46. Made this tonight and it was a big hit. This will definitely be made again!

  47. Absolutely amazing. I used bone-in chicken thighs. Delicious! Will definitely make again. 

  48. We love this recipe. Can you make this in an Instant Pot?

  49. Do you know the calorie count for the glaze? 

  50. Have you tested this one in the instant pot? Would love a faster version – these are our favorite!!

    • I just did this using cubed chicken thighs. Sautéed for several minutes in IP, added all sauce ingredients except water to a small liquid measure—then added enough water to make it 1 cup. Added to IP—manual high for 5 minutes, natural release for 8, then manual release. Put pot on sauté, then when boiling, added 1T/1T cornstarch slurry to thicken.   Had it over brown rice pilaf from One and Done. Came out great!

  51. My husband and I loved this recipe along with the cauliflower “fried rice”…so good!

  52. Can you do a video of this one?

  53. I don’t know how many skinnytaste recipes are our favourites, they are all so delicious. But this must be near the top of the list. I serve with quinoa, rice or wholewheat coucous grain so we can the most of the sauce

  54. This recipe was such a hit at my house that my daughter asked me to make it again the next day, only this time enough for leftovers! We ate it for 3 days! So yummy! We used boneless skinless thighs and it worked great! We will definitely be adding this to our rotation!

  55. Just read your comment about the asian glazed drumsticks and how it took a long time to get the glaze to thicken.
    just add a tbs of corn starch to a half cup of cold water. Stir to dissolve and pour it into the boiling glaze. It thickens in just under 4 seconds. You’re welcome. 😉

  56. Made this tonight, and it was a huge success. My 5 year old cleaned his plate and asked for seconds – that NEVER happens. He declared it his favorite dinner. He made me promise to make it again. I had to take the chicken out of the sauce in order to get it to reduce, but it only took a few minutes. Highly recommend.

  57. We love this recipe, but always have trouble getting the sauce to cook down to a glaze.  It takes a long time, and the chicken has to come out way before the sauce is done.    This time I’m doing it a bit different.  I browned my chicken last night, using boneless skinless thighs.   Now I’m cooking the sauce somewhat before adding the partially cooked  Chicken..hoping that this helps.  But the flavors are wonderful.  I serve with brown rice and veggies.  Makes a great dinner!

    • That is a good idea — thank you. This is one of my favorite recipes but it always takes a very long time for the sauce to reduce enough

  58. Pingback: Asian Recipes For Chicken Legs | Food Recipes

  59. Made these today and oh my, they were so good. Got 2 thumbs up from everyone. Will definitely make these again soon.

  60. Made this for dinner tonight–my first time making one of your recipes–and it was wonderful! Easy to make, from following your tip on skinning the drumsticks, to making the glaze. I did have to let the sauce reduce for about 10 minutes longer than the recipe called for, eventually pulling out the drumsticks so I could keep stirring to help it along. I served it with rice, steamed broccoli and roasted carrots, drizzling the glaze over all. My husband and kids all loved it; truly, the sauce was delicious! I will definitely be making this on a pretty regular basis!

  61. Could these be done in crockpot 

  62. My husband LOVED these!!  A+100. I served them with the sweet potato carrot Tots for football watching!  

  63. Good flavor.  Followed recipe exactly and sauce reduced quite s bit but did not really become syrupy like shown. 8 small chicken drumsticks with skin removed weighed 2lbs and 1 oz for me, , therefore the NI was almost an additional 100 cals and double the fat per myfitnesspal. Still a reasonable dinner. 🙂

  64. Could I make this in the oven or crockpot? 

  65. Made these tonight for dinner and they were sooooo delicious. Definitely quite addictive just like all your other recipes!

  66. Made these tonight for this weeks dinner.  I haven’t even tasted the chicken yet (will have it tomorrow), but I couldn’t stop eating the sauce.  So good!! Thanks for posting. 

  67. I have enjoyed a number of Skinnytaste recioes. Unfortunately, this one did not work out for me.  I used boneless, skinless chicken thighs so perhaps that was part of the problem?  My resulting dish was a chewy, salty hot mess.   I will continue to try other recipes though as I have had great results with other ones (zuchinni lasagne roll ups come to mind!)

  68. We love this! It is in our rotation for at least 1 time every 6 weeks or so. Kids ask for it. Adults love it. We always use skinless/boneless thighs. I make extra sauce because that's the best part! Thank you so much for all the great recipes. They are healthier and so family friendly.

  69. I made this last night and it did not turn out at all as shown in the picture. Pretty disappointed. The flavor was OK but somewhat salty. Will not be making this again.

  70. Just fixed this for a wonderful Valentine's Day dinner. So easy to make and delish!!

  71. This chicken is SO good!!! I'm making it again ASAP.

  72. I tried this today and I couldn't get it to glaze. I used the tbsp of honey but do you know where I went wrong?

  73. Made this for lunch with carrots and celery on the side, loved it. I'll be making this again, thank you for the recipe if you provide!

  74. Thank you! Can I save on points if I use chicken breast instead of thighs?

  75. Made this in the instant pot followed directions and ingredients as is after browning chicken on sautee in the IP I deglazed with the water (I used broth) and added the other ingredients brought it to a boil added the chicken sealed and pressure cooked on manual for 14 minutes with natural release of 10 mins and it's perfect, reduced the sauce on sautee

  76. Although this tasted very good, I couldn't get the sauce to thicken so I didn't really have a glaze.

  77. My boyfriend can't get enough of these! This is an amazing and simple recipe 😀

  78. This have become a staple in ny kitchen for the past year or so now and i absolutely love it! I make it with boneless and skinless chicken tight more often as it's household preference but it never fails me.

  79. When I put the ingredients into the Recipe Builder, it comes out to 8 Points+ per serving of two drumsticks. I googled the calories in one chicken drumstick and the result was 194 calories (raw, with bone, no skin). So I'm wondering if the serving size/nutritional info is off, and should only be for one drumstick?

  80. This was absolutely amazing! I don't say this often but it was finger-licking good. My husband raved about it and wanted more! I followed the recipe exactly and it turned out perfect!!!!! The scallions and sesame seeds made it look so amazing too.

  81. Hi Gina – LOVE this recipe, I've made it several times. I was just double checking the PP+ as I put them in my tracker and I don't know if the chicken drumsticks you used are smaller than the ones that WW has in their recipe builder or if the points values have changed since writing this recipe, but I got 8PP+ per serving. WW is saying 1 raw chicken drumstick, skinless is 3PP+, 2 being 7. I think I will weigh mine when I make it and see if it matches up to what the recipe builder is using. I love this recipe and will make it either way but was just wondering if you had insight on that. Thanks!

  82. How many ounces of chicken is that? I'd like to sub chicken thighs and want to know how much to use. Thanks.

  83. Gina,

    I am going to make these tonight with boneless skinless chicken thighs . Roughly about 2.7 pounds (there are 10 of them). Would I just double the recipe to account for the change? Any reccomendations?

  84. I have to add a little cornstarch because I cook GF for my daughter and the Tamari Soy Sauce does not contain wheat so it will not thicken. My kids love this recipe minus the sirrachi sauce (we add it to ours, yum!)

  85. Four years later and still delicious. 🙂 My three year old loves these, and she rarely touches meat these days. Thank you!

  86. I made these last night and it was a hit! Thank you for the chicken recipes, I need help being creative when it comes to chicken and you make it easy!

  87. Made these for dinner last night! AMAZING! And actually very easy and quick. I was needing to mix up our weekly routine.
    Thank you very much for another amazing recipe! My husband thanks you too 🙂

  88. This recipe was fantastic! Thank you so much for sharing, Gina. I love your blog and it has been amazing on my weight loss journey.

  89. I've made this recipe several times and love it. I also have a hard time getting the sauce to thicken. In a hurry tonight so I put chicken in crock pot and covered with sauce. Hopefully it turns out just as good as the stove top version!

  90. I am addicted to this dish!!! I could probably drink the sauce! I'm currently making this but instead of drumsticks I cut a couple of chicken breasts up into bite sized pieces and I'm going to add broccoli for a chicken and broccoli type dish.

  91. Made this a few weeks ago and loved it… so did my picky father. Came back to grab recipe to make again and decided to leave a comment 🙂

  92. So I looked up this recipe on the ww tracker and it says that its 11PTs per serving. Do you think the serving size is difference? I tried to comb through all the comments for an answer but there is so many….

  93. This was soooooooooooo good! Thank you for this easy and very tasty recipe.

  94. This is a great recipe, I made it tonight and it was delicious! However, I think there might be a mistake with the weight watchers points… the recipe says that its 5 points, but when I searched 2 drumsticks on the weight watchers site they are 9 points. Maybe I'm missing something…?

  95. Just made these for Superbowl Sunday in lieu of wings. They are AWESOME! I wasn't quite sure about the sriracha because it was my first time using it and the taste right out of the bottle had a kick. I LOVED cooking with it! These turned out amazing.. Worth the time put in. I just re-joined WW and have been trying to convince my boyfriend that the WW foods are not bad but full of flavor.. He didn't believe me until he tried these. They are his new favorite thing. I didn't realize when making my grocery list to get balsamic vinegar – instead I had written down balsamic vinegarette.. Still used it as a substitute and it seemed to just add more spices (from the dressing). Thanks for sharing this!!

  96. I made these today, but the sauce never quite thickened. Even so, it was delicious and I will be making it again soon. 🙂

  97. It was really good 🙂

  98. Do you think this recipe could work in the crock pot?

  99. I've enjoyed this recipe twice recently. I've also had trouble getting the sauce to reduce, bu I think I'm just impatient, and also I could be using a brand of balsamic that is too cheap. I think the good stuff tends to be thicker. I'm not usually a fan of anything with soy sauce, but I liked this a lot, as did my hubby who loves Asian dishes. I haven't used it with fresh ginger yet, but I will in the future. It's great served with steamed broccoli and rice.

  100. I made this last night, cutting it down for four drumsticks. I cut everything in half, tasted the glaze ingredients after I got them all mixed together and couldn't really taste the heat (we like spicy), so I doubled the Sriracha. I also used full-sodium soy because that's what I had on hand. The glaze was delicious, but I wish I'd kept it at the full amount. It would have been great to dip the meat into.

    I'll probably make this again in a couple days, but I'll use wings or breast meat, make the full amount, and triple the Sriracha. I want a smaller meat to glaze ratio. The glaze is just amazing!

  101. These were awesome!! the whole family gobbled them up. Thanks again

  102. would this be okay to freeze/leave in the fridge for a few days to a week and reheat? these would be awesome for my meal plans but I cook a week in advance

  103. I'm not a fan of soy sauce, but I really enjoyed this dish. I didn't have fresh ginger, so I used ground. (I also had to omit sesame seeds and chives since I didn't have any.) I served it with steamed broccoli and fried rice for hubs. Turned out so good. Thanks!

  104. Hands down…this absolutely one of my favorite recipes 🙂

  105. O.M.G…GINA…THANK YOU (ok, caps off now)!!!!!!! This is beyond delicious. A friend of mine introduced me to your blog last week. So far I've made the chicken and wild rice soup, egg white, scallion and tomato breakfast sandwich, fiesta rice (topped that with your special shrimp recipe) and this Asian glazed chicken (I used thighs). Gina, you have me sooo excited to come home and cook. Like, seriously. All of the recipes that I've tried have been a HIT. I can't wait to cook more of your suggestions. Thank you soooooo much and keep that food coming!

  106. I made these the other night and my boyfriend and I loved them! I skipped the scallions and sesame seeds only b/c I didnt want to run to the store. I had all of the ingrediants in my cabinet already. The meat was moist and fall-off-the-bone tender and the sauce was tangy and spicy. Doesn't taste like "diet food" at all!

  107. Hey Gina,
    My family loves this recipe, but I was wondering if I could do similar flavoring on shredded crockpot chicken and turn into lettuce wraps? Would I add more of the liquid ingredients or water? What would you serve on them.

  108. I had some leftover grilled chicken breast and veggies and was looking for something to perk them up for dinner tonight – this was perfect! I just plopped in the cooked chicken and veggies about halfway through the simmer phase, and took them out before reducing the sauce. It was SO good! This one is going into the rotation, Gina! (also for anyone else wondering, I used jarred ginger in brine because my neighborhood grocery didn't have fresh ginger and it worked just fine — so basically this sauce is brilliant – even modified. Seems hard to mess it up! )

  109. This is great! It is a part of our regular dinner menu.

  110. What am I doing wrong? I've cooked this twice now and my sauce never turns to a glaze! It is always watery and never thickens. I cook all the time (including probably half of the skinnytaste recipes) but I can't figure out what I'm missing!

  111. Wondering if you are aware that there are a few adapted versions of your recipe floating around other blogs that are not giving you any credit for the original recipe? Here's one:

    http://www.thenovicechefblog.com/2012/02/sweet-sticky-baked-chicken-drumsticks/

    And another: http://www.sixsistersstuff.com/2013/06/slow-cooker-sticky-chicken-wings.html

    And another: http://www.farmgirlgourmet.com/2013/04/slow-cooker-sticky-chicken-drumsticks.html

  112. Gina, do you have the old recipe listed anywhere? I noticed some of the ingredients/amounts changed and I really liked the old recipe. Thanks!

  113. All I can say is this was nom…..nom….nom…nom. Mine didn't look as pretty as yours, but they tasted great!

  114. You changed some of the ingredient amounts (balsamic and soy sauce) and changed it from agave to honey. Is there a reason?

  115. I wanted to make these for a large crowd that will be at my house tomorrow and wondered if somehow it would work in the oven or crockpot? I need to triple the batch but didn't want to have to do one batch at a time on the stove…any suggestions?

  116. I also have had an issue with thickening. Next time I will try agave instead of honey. Maybe that's the key. My family looooves this and I always save extra sauce to make a stirfry later in the week its just that good!!

  117. When I add the ingredients to WeightWatchers recipe builder, it comes to 10 pts per serving when eating 2 drumsticks and 5pts for 1 drumstick. Am I missing something here?

  118. I love this recipe. This one, along with the Chicken Santa Fe, are the recipes that got me hooked on your site in 2010. My family loves everything I make from Skinnytaste. Thank you so much!

  119. I used chicken thighs – delish! Once I removed the thighs from the pan, I spooned half the sauce (which was perfect) over the chicken in a bowl and used the remaining sauce in the pan to saute broccoli, onions and mushrooms which I served with quinoa all mixed together. Such an amazing dinner. I did not use the hot sauce and used brown sugar instead of agave. Will probs make it again in a week or two 🙂 Thanks!

  120. I made this tonight n it didnt turn into a glaze 🙁

  121. 🙁 i make this tonight and it didnt turn into a glaze…. i did everything i was suppose to….

  122. We've been eating dinner strictly from your site for the past week and I am loving it! Thanks so much for the recipes! This one is so far my absolute favorite!

  123. i made this the other day and it was soooo good! Only thing is it never thickened…I followed the recipe exactly as you have it…and left it on for far longer than the allotted time.. It started reducing so much I almost didn't have any sauce so that's when I just used it as it was. It was still delicious, just hoping I can get some pointers on how to thicken it! Thanks 🙂

  124. Hi Gina! Have made a number of recipes from your site, but this one is my favorite so far. Really really delicious. I love how it is so easy to make (except for skinning the chicken – will do boneless skinless thighs next time) and truly yummy. I loved the spice level, but my 5 yr old thought it was too spicy, so I'll tone it down the next time for her. Thanks for such a great easy weeknight meal.

  125. I have just made this and it is amazing, i can't believe it's good for me. So glad i found your blog Gina, i will keep trying your recipes, you have inspired me to start cooking everyday again.

  126. I just have to say, I've made this so much that I pretty much have the recipe memorized. Absolutely perfect for when you're busy! I buy the big packs of drumsticks when I run out, deskin them all at once before portioning them out and throwing them into the freezer. That way, when I know that I'll need a quick, delicious meal before work I can just toss one bag into the fridge the night before, set the rice cooker in the morning, and then this dish itself is pretty much self sufficient! Thank you!

  127. Gina, I made this with ground turkey and it was great! It was really salty even with the lite soy sauce, but when mixed with rice it was all good. Ate it as lettuce wraps, and will definitely make it again. Thank you!

  128. I am cooking these right now, and it smells absolutely delicious. I can't wait to have them for dinner tonight!

  129. I couldn't wait to make this, so I used the molasses instead. This recipe is ridiculously delicious! My husband couldn't believe he could eat this on his diet, haha. 5 thumbs up for this one!

  130. Gina, instead of aguave, do you think it'll be save to use molasses?

  131. Gina, instead of aguave, do you think it'll be save to use molasses?

  132. Officially going on record: these were FANTASTIC. I've never made bone-in chicken before; and since I'm pretty new to cooking, most of my dishes end up being somewhat bland and a little watery. NOT SO in this case! The glaze was thick and sticky, and the drumsticks were exploding with flavor. I'm glad I made some rice to serve these with, because I would've hated to let any of that delicious glazy deliciousness go to waste!

  133. OH MY GOD! To die for. Really fantastic. My whole family loved it. Thanks for all of the amazing recipes, Gina. Couldn't do Weight Watchers without them!

  134. I made this on saturday night and it was very good! However, I t was very salty. I'll try low sodium soy sauce next time. I also had to take the chicken out and cook the sauce so it would reduce for an extra 7 or 8 minutes. This was the first meal I've ever made that actually looks like the picture. My husband kiss me afterwards and told me it was the best thing I've ever made in the 8 years that we've known each other. Totally delicious and adding it to my repertoire for sure! Thank You!

  135. Like other posts, it is hard to believe they were low fat , they were so tasty! The Hot sauce is AWESOME you are right! The only hiccup I had was the sauce didn't thicken up enough so I added a little cornstarch and it was perfect. TERRIFIC recipe, this is a keeper. THANK U!

  136. Hi Gina! I've made this chicken once and it was delicious. I am hosting a large meal, so I would rather roast/bake chicken in the oven. Do you think that's possible with this recipe? What would you do?
    Thanks

  137. I love love love all your recipes!! This is absolutely delicious!!! The only thing though is that if you do eat two drumsticks it comes up as having 11 WW Pts+ I just save my points for it is sooo good =)

  138. Do you think this sauce would work for slow cooked baby back ribs in the oven? Would it need to be cooked and thickened first? Thanks for a great website!

  139. I made this twice for my boyfriend (who is a really picky eater) and he loves it. It's very easy to prepare and the sauce thickened to a glaze without any problems – you just have to be patient. Thanks again Gina!

  140. The pork was delicious and tonight I used it to make fried rice using some of the sauce also….both dishes were a huge hit.

  141. I am making this with country pork ribs (defrosted the wrong thing!). Slow baking the ribs and cooking the sauce separately, not really thickening but it smells wonderful. Love your site.

  142. I mistakenly defrosted some country pork ribs instead of the chicken thighs I wanted to use…boo! So I am slow baking the ribs and making the sauce separately, wish me luck. Love your site.

  143. Well, I blew it..I mistakenly defrosted country pork ribs instead of the chicken thighs I wanted. Slow baking the ribs right now, making the sauce separatly…wish me luck! Love your site.

  144. I just ran into this and I want to make it ASAP. Thanks Gina

  145. Any ideas, if possible, on a substitution for the balsamic vinegar??? I ran out …. Lol or can I just skip that ingredient ???

  146. hi. i made this for dinner tonight, and i really liked the flavor of this recipe, but for some reason, mine didn't turn into a glaze at ALL. the only thing i did differently was use boneless chicken legs, and changed out the agave syrup for honey. any idea why this happened?

  147. Absolutely amazing. Period

  148. Made this for dinner tonight and it was soooo good. I didn't have the hot sauce so I added cayenne pepper to taste and used sugar & chicken thighs. I had a hard time getting the sauce to thicken up enough so next time I will use corn starch to help, if it still wont thicken up. Poured the extra sauce on our rice and that was delicious. Thanks for a great recipe

  149. Wow! This was spectacular! We have a new favorite. Thank you for this incredible WW friendly recipe. 🙂

  150. These were so amazing! Thank you so much for sharing – No left overs at this house the kids gobbled it up!

  151. Im going to do this tonight. My only problem is the agave. The sugar the i have is sugar in the raw.. Can i use that??

  152. Never a dark meat lover but these made me a convert-absolutely delicious!

  153. WOW! I was so intimdated to try and make these because ive never done a reduction before. They were absolutely amazing and easy!! Only frustrating part was removing the skin. I couldn't believe I made something so good! My boyfriend loved them! Thanks Gina!

  154. Made this tonight with boneless, skinless thighs. As have been all of your recipes, it was delicious! Picky hubby has been enjoying everything I've made. Thanks!!

  155. Amazing! Can't wait to make it again. I used agave and the glaze thickened up after about 10 minutes.

  156. Just made these for dinner. They are super! Will be making again and again. Gina, I have been making your recipes since I found your site. Haven't had a bad one yet. You are helping me and my husband get fit. He has lost ten pounds since I started making your recipes and I have lost thirteen. Thank you so much for doing this for everyone. God bless you!

  157. I made this for dinner tonight with chicken thighs and rice. It was delicious and very simple to make.

  158. Just made this with tofu (lightly browned), didn't have sesame seeds or scallions.
    The balsamic taste is a little over powering, could use more sweetness perhaps by adding more sugar. I used honey in place of the agave, but it wasn't quite there. Couldn't taste the spiciness, but that's not a problem.
    May make this again

    Served with a side of broccoli and mushroom with lemon, garlic, olive oil

  159. These cooked so nicely and the yummy sauce was fantastic. I think next time I serve with rice to eat with the great sauce. Love, love these flavors.

  160. Made this for my husband and 2.5 year old twins for dinner tonight – SOOOOO Good!! Thank you

  161. Ive made this twice and mine never becomes a glaze! What am I doing wrong?

  162. This was great with your recipe for Coconut Rice. Thanks for all the inspiration you give to good healthy AND delicious meals for my family!

  163. I made this the first time and thought…definitely a not redo.. it was way too tangy, too black and more soy sauce tasting… Well, I decided to try it again, as I couldn't resist the picture… second time around was a charm.. It was sooooo good!! Now I am thinking, did I add water to the sauce the first time around?? how could I have missed the water?.. Sooo glad i redid it as I am sooooo pleased! Making it againn tomorrow but with wings. I think i have found my new go to dinner.. Thanks Gina

  164. How come when I calculate this on WW it is 11 points plus?

  165. These were absolutely FABULOUS!! I'm making them again tonight with chicken breasts (the only thing I had in my freezer) because I really want my boyfriend to try it! I'm hoping it turns out just as good…

  166. Yet another big hit at my house tonight!!! Love these, and so did my family. Gobbled up every last bite!! Thank you!

  167. I just entered this recipe into the recipe builder on weight watchers and it is showing 10 points per serving. Why is there such a difference?

  168. These turned out great! The only issue is my sauce never thickened. Next time I will try adding more sugar to help it thicken.

  169. Just made this last night and was absolutely amazing. The reduction took longer than 10 mins but worth it. And I left out the hot sauce for the 4yr old who doesn't like spice. It was still awesome!

  170. It's absolutely delicious!

  171. I don't know if it was the soy sauce I used, but the sauce was SO powerfully strong soy flavored that my boyfriend and I spent all of dinner trying to figure out a way to tone it down. It was good flavor, but very, very strong.

  172. Is this sauce sweet? Sour? Can anyone describe the taste?

  173. question…why do you remove the skin? could I cook it with the skin on?

    ~Danielle

  174. Great recipe! It has a lot of flavor and nice spice. I have a question on how you calculated the WW points, though, because mine says that a serving size of 2 drumsticks is 10 points, not 5. I'm using the new system; could that be why?

  175. I stumbled across your blog via pinterest and I've been in love ever since! These are by far my favorite thing i have made yet …so delicious …i was sad when i ate them all so quick!

  176. Hi Gina, this looks wonderful! I was just wondering if this could be made with a sugar substitute, I am on a low carb diet. Thanks for all of the great recipes!!

  177. Oh my, this here is so so so great…this is my type of sauce (sweet-n-spicy)….I need more of this type of sauces so I can bottle it up and have on hand….yum yum….Gina thanks for your time creating all the recipes….your awesome

  178. I bought Perdue Fit & Easy chicken thigh fillets to make this tonight. I figured out the Points+ value (even using Kikkoman low sodium soy sauce), and for one thigh it is 7 Points+. Drumsticks are quits a lot fattier than thighs, so I'm not sure how you arrived at a Points+ value of 5 for two drumsticks! Where did you find drumsticks with 4.7g fat? All the ones I looked at had a lot more fat than that.

  179. im trying this tonight! what other sides do you suggest with this dish? (besides broccoli)

    thanks so much!

  180. I made this tonight and it was so moist and flavorful. I used 8 thighs (removed skin, but kept bone in). I let the sauce reduce for about 10 extra minutes, and although it wasn't a glaze, it was perfect for us.

    I served this with spicy thai noodles (http://asmallsnippet.blogspot.com/2011/03/spicy-thai-noodles.html?showComment=1345846444245#c1901882377746698899) and it was quite a hit!

  181. Absolutely amazing!!! Delicious and healthy!!! Can´t believe it!!!

  182. I love this and so did my family…my son says it tastes "restaurant style" and my boyfriend stopped in the middle of eating to applaud me for picking this one and doing a great job….thanks to you Gina, another successful low-calorie meal….keep up the good work!

  183. Just made these tonight and they were delicious!! Im too impatient to wait for sauces to reduce so I threw in some cornstarch at the end to speed things up. The sauce was amazing and I poured it over some quinoa "fried rice". This is the fifth recipe I've made from you and each one is delicious!

  184. Sauce finally thickened up a bit with some flour and brown sugar added after 20 minutes of boiling!

  185. @Gina
    Hi Gina I am really confused because it says 5 points but when i put this receipt in WW Calculator its coming up to 11 Points. I would really like to try this receipe!

  186. Gina, if using chicken breasts, how much would you suggest to use?
    Laura

  187. These are seriously delicious! I made them for dinner tonight and my husband was almost liking the plate clean! I love your blog and everything I have made has always turned out amazing. In fact if I make something new and its too good to be true my husband asks, " is this skinnytaste?" 🙂

  188. Made these last night & OMG they were delish! My boyfriend LOVED them & ate up all the leftovers today. lol. For us it was a fancy cross between shoyu chicken (a local fav in Hawaii) & adobo… Thank you again…

    Aloha from Hawaii… Missy =)

  189. made this last night and it was delicious! i halved the soy sauce to cut back the salt and used boneless skinless breasts cut into chunks. took the chicken out once it was cooked, reduced the glaze, then tossed the chicken back in for a couple of minutes. it was soooo good over steamed rice & mixed veg! i think next time i might use a little more sriracha because we do like spice, but overall i'm really excited about this recipe! most of what i make is italian, mexican, or traditional american food, so i'm thrilled to have a simple tasty asian dish to add to my repertoire!

    thanks so much for all you do on this site, i really think it's the most reliable recipe site on the web! i'll be one of the first in line for that book!

  190. This has got to be the absolute best blog ever in the history of blogs. I will never make anything else for dinner that is not from this website. I made this chicken with thighs and although it's a skinny recipe you really have to be careful with this one, because it's so good that you will eat and eat and eat and eat this chicken

  191. Awesome, again!

  192. using the right saucepan is a must to reduce the sauce to a glaze. The first time i made this i doubled the recipe and had to use a large dutch oven to fit all the chicken, the sauce did not reduce and the flavor was good but a little too salty…my 2 yr old son however liked it so i made it again today and used a saucepan, the sauce reduced nicely and it is sooooo finger lickin good!!!

  193. I am keen to join WW next month and your recipes give me hope that this wont be too difficult!

    Just a question…is there any benefit to using honey over sugar/agave (in general and in this recipe)? Is there a point difference?

  194. Can I use ground ginger instead of grated? Can I just omit it all together or no?

  195. I made this a new family favorite. Looking for more great recipes now. thanks for keeping healthy recipes great.

  196. These little buggers were a hit in my house! What a mouth watering dish!!!

  197. Making this again – fyi you can ask the butcher at the grocery store to remove the skin off the package you select! I did it last night.

  198. I made these on Sunday night with Chicken breasts, and last night I used the leftover chicken with some sauteed peppers and onions. I added some chinese noodles to the top, and it made for some DELICIOUS lettuce wraps!! I enjoyed it more than the first night!

  199. OMG i just cooked this today & me & my fiance fell in love. Thanks Gina you are the best

  200. I don't know what I did wrong, my house got filled with so much smoke while browning the chicken… I think my pan was to hot!!! Then again I'm a beginner cook… However I put them to finish in the oven…. And my husband and son asked for seconds… Sooo good!

  201. just made these with no sriracha and honey instead of agave and my fiance both thought the sauce was too soy saucy. but other than that, it was fantastic!

  202. OMG THIS IS DELICIOUS!!! Gina, I found your website by an accident and ever since then you have made my cooking time very enjoyable and fun! It's been two wks since discovering your website and I've already tried 5 different recipes. Your recipes are easy and delicious, I wish I would have found you sooner! 😀

  203. Is the chives or scallions necessary for the recipe? Or should I say would it change the taste if I omitted them? Can I substitute with anything???

  204. I made this tonight using 4 bone-in chicken breasts. It was amazing. My whole family enjoyed it and my daughter asked if I would make it again tomorrow.
    The only difference I noticed was that the glaze took a long time (30+ minutes) to thicken. It was well worth the wait, though my family complained I was torturing them with the wonderful smell.

  205. I made this last night and it was indeed wonderful. I only used a half teaspoon of sirracha because I'm a big wimp in the hot sauce factory. It was perfect just a little kick. I used chicken breast and it was tender and juicy. I hollowed out a zucchini and baked it for about a half hour until soft and placed the chicken inside and the glaze on top. The only problem I had with it was I used too much glaze and it tasted extremely salty. Next time Im going to try less soy sauce and just a drizzle. But none the less it was so tasty, thank you.

  206. I would use low sodium soy sauce since it was a bit too salty but other than that it was delicious!!!

  207. Made this tonight with some boneless thighs and snap peas from the garden, delish! For everyone saying theirs didn't thicken; mine didn't either and I used all the sugar called for so I just did a little cornstarch/water and it worked great.

  208. I love that glaze on it. Looks really delicious. Will taste really good with sesame seeds.

  209. this is probably a silly question, but do I have to take the skin off or can I leave it on?

  210. Question: How spicy is this recipe? I have a 6 and 2 year old, and want to make this, but they will not eat it if it is. It looks amazing, so I just need to know if I should have a back up meal for them 🙂

  211. I made this last night and it was incredible! I paired it with the Asian Mango Slaw and the fried rice and it was by far the most delicious dinner I've made! I'm in love with this blog and am only making dishes from here. Eveything that i've made so far has been incredible!

  212. I'm going to fix this tonight for the family! Looks delish!! Any ideas on what side dish's would go well with this and the recipes with it? Thanks SO much!! LOVE your blog! 🙂

  213. I made this recipe for dinner tonight, my bf and I enjoyed them, my only issue was that I found them a little salty so next time, I'll use low sodium soy sauce. Other than that, its a great recipe 🙂 Thanks!

  214. I found this recipe through Pinterest and we tried it last week. My family has been begging for it ever since, I think we found our new favorite food. Thank you for a healthy dinner that I don't have to force feed!!! 🙂 I am making out my meal plan and shopping list right now and came back to browse your other recipes!

  215. I just made these with Gina's Asian Edamame Fried Rice and it was a delicious meal! I didn't have any issues getting the sauce to reduce down to a glaze like a few other commenters. I just removed the chicken from the pot after 20 minutes, added a tiny bit more sugar (I used brown sugar instead of the agave) and torqued up the heat. Once it started to thicken up, I added back the chicken to glaze it with the sauce. The chicken was literally falling off the bone it was so tender. Thanks Gina!

  216. I made this recipe tonight and it was so delish! Everyone loved it. My sauce reduced but didnt thicken not sure where I went wrong but I will most certainly be making this again!

  217. Another winner Gina! Delicious!! Wish there were more days in the week so I could have more of your meals, so hard to choose!!

  218. Holy Crap! I just made these tonight- SO DELISH. I, too, had some trouble getting the sauce to thicken, and since I didn't want it to burn I turned it off at 10 minutes. Also, I only bought 6 drumsticks and the recipe builder told me that 2 were 6 points. Even if that's wrong, they were totally worth 6 points. I also made the Asian Cabbage Mango Slaw and it was good too! SO glad I found your site!

  219. I made this yesterday and it was sooo good and tasty!

  220. I made this dish tonight for my sons 3rd birthday dinner and it was a hit! My husband said the dish was everything he likes about spicy sweet asian food without the unhealthy aspect. I added 4 skinless chicken thighs and made 1.5 times the sauce to make sure there was enough glaze. Served it with steamed broccoli, cauliflower and brown rice. Amazingly yummy!

    Thanks Gina for getting me back into cooking. This was the 8th recipe of yours that I have made in the past 2 weeks and all of them have been so tasty, relatively easy, healthy and crowd pleasers!

  221. Made this tonight and my husband was literally orgasming! (I'm not joking..) He said it was one of the best meals he's ever had! 🙂 Thanks so much!

  222. I am making these tonight for the 2nd time this week – they are soooo good! I do cut the hot sauce a bit though, the kids loved it but found it a little spicy. Thanks for the great recipe!

  223. I was convinced I had all the ingredients to make this (and last Monday when I checked I did)! But tonight at 8 I made it and had only 2 tbsp. soy sauce, and no agave only honey. Also I had used all my pans for Easter prep so I did this one in the stove! WOW it was delicious!! After the chicken baked I pulled out the sauce and just reduced it a little on the stove top! Served it with plain white rice and steamed broccoli! Fantastic. Gina at Skinny Taste you never let my family down!

  224. I cooked these for my family last night and they loved them! They had no idea how low cal it was and I loved it even more because of it!
    Yum! You have to try this.

  225. Just made this for my man! Not only did it present well but it was easy to make and he was more than thrilled with dinner. We didn't have much actual conversation during dinner because he talked the whole time about how much he loved it – on and on about "I didn't think you could spruce up a drumstick!" and "THIS is the BEST meal you've EVER made!" and " Wow! Just Wow!"… I served it with steamed broccoli, garlic bread and a salad. The salad had some of the green onion and just a hint of the shredded garlic with a balsamic dressing. It really complimented the meal – all the flavors together were really great. He liked the kick from the hot sauce, I prefer mine a little sweeter but all in all it was a HUGE success – to say the least. Thank you for the opportunity to impress my man with dinner far more than I ever have before!

  226. We had this tonight for the first time and can I just say- WINNER WINNER CHICKEN DINNER! Everyone loved it- the adults, the 8, 6, and 3 yr old too. I only used half the spicy sauce but next time, we're using exactly what it calls for. My sauce never got thick but then again, everybody was too hungry to wait patiently for it to do so- ha! Love your site. I

  227. We had these tonight with some fresh Broccoli which I steamed and drizzled the chicken glaze over, as suggested, Gina. WAS WONDERFUL! Even my little one (4 yr old)loved it; she licked her fingers clean. ;-p This one is going into the permanent menu rotation.

    Thanks again for a great recipe,
    Christine R.

  228. Made these for the second time and still a success, tho my sauce didn't thickened up either time. But who cares, it still tastes fantastic! Hubby gave it a 10!

  229. Just made this last night with chicken thighs (on super sale for 74 cents a pound! Tip: using a paper towel to remove the skin makes it really easy), and even substituting some of the balsamic for red wine and white vinegar (I ran out) it was deliiiicious! I added a bit more sugar to get a thicker glaze, which took about 15 minutes to reduce.

    I love that you make healthy food for food lovers, Gina – thank you! I recommend your site to everyone I know regardless of whether they're watching their weight or not because everything I've tried is so goood. My husband loves you (and your barbacoa pork) too 🙂

  230. I made this for dinner last night. For some reason, the sauce didn't thicken, but that didn't matter too much. I made canned green beans and poured the sauce over the green beans as well. It was delicious! I'm eating the leftovers for lunch today. I can't wait to make this again. I might try it on wings too.

  231. Loved this – just wanted to share hubby's mini portion with you 'cause I thought it was so cute – He didn't have it for dinner, but wanted a taste – I made it w/ sesame broccoli & bok choy and brown rice — http://www.facebook.com/photo.php?fbid=10150618791894587&l=0d341186f6

  232. I made this last night and my husband, how doesn't want anything low cal, loooooved them! It was easy

  233. Made this a few nights ago. Bf and I LOVED IT! Another great recipe!

  234. Just made these. Each week I have been stopping at Trader Joes and buying these asian chicken breasts that I like to put in something I call "Chicken Rice Bowl". (Can let you know what it is). So I was thinking there has got to be something I can make myself with similar flavors…this is it! Thanks!

  235. If I am using chicken tenderloins instead of drumsticks (I hate eating anything off its bone) approx. how many lbs./oz. should I use to stay within the point range for this meal? Thank you for all of your wonderful recipes. I usually make 3-4 per week 🙂

  236. My husband and I have made this almost every week for the past 2 years. It's our go-to weekend meal and we usually have almost everything on hand. We up the sriracha and ginger amount because we love the extra spice!

  237. I've learned to trust in Skinnytaste, as many times I look at the ingredient list and think that I won't like the recipe. In this case, it was the balsamic vinegar that had me worried, especially while the glaze was simmering and the smell of vinegar overpowered everything else. No need to worry… this one will definitely get added to our regular rotation.

    I used chicken breasts (no one here likes dark meat), doubled the garlic, and used low-sodium soy sauce based on the comments. Everything glazed up nicely (once I increased the heat to full blast) and tasted great! In fact, I browned and set aside some extra chicken for the dog, and my husband stole the dog's chicken to dip in the leftover glaze. Poor dog, but happy husband. 🙂 ~Koko

  238. I'm fairly new to your website and I'm completely hooked! I try to cook healthier for me and my husband (we are no on WW) and I am very happy I found your blog. The Asian glazed drumstick was the first recipe to make, must say I think it's the best piece of chicken I have ever cooked. My husband was quite impressed as well. Thank you for everything you do!

  239. I made these for super bowl and they were a hit! Love them!

  240. This is my FAVORITE FAVORITE FAVORITE skinnytaste recipe!! It is in my weekly menu.. It was the very first thing I made from your site.. and it is one I still haven't grown tired of it! Love! Thanks so much for all your creative low cal recipes!

  241. My goodness, this is so amazing that i am compelled to comment again. My almost 2 year old who rarely eats meat kept saying, "more chicken please!" 🙂 Thank you for an incredible recipe. I love cooking so much more since I found your website in 2010. I can't wait until I can support you and buy a cookbook or three!!

  242. Another amazing recipe! This is the fourth recipe I've made from your site and every single one has been a success with me and my fiance. You are an inspiration!

  243. I love love love this chicken recipe it's one of my favorites, thank you for adding the instructions for chicken breasts, I prefer the dark meat of the the legs, (and liking the sauce of my fingers as I eat each one.) but my husband won't eat anything but the breast. So I'm making this tonight with the breast meat. (still going to eat it with my fingers haha) and buy the way if you produce a cookbook some day, I would snap it up and a bunch for my friends I'm always telling people about your website. I cook all my meals from here. Thanks Gina

  244. SO good!! My husband & I were sad when the twins (3 yrs) wanted their equal share. We'll double up next time!

  245. Hi Gina,

    Would I be able to use this recipe in the crock pot and if so would I need to make any alterations to the recipe?

    Thanks for all the wonderful receipes Gina!

    Brenda

  246. Would using chicken breasts lower the points value? (Recipe looks AMAZING btw 🙂 )

  247. I just made and ate this and all I have to say is YUM! I used boneless, skinless chicken thighs and added more Sriracha…let's just say I squeezed the bottle until I felt I squeezed enough! 😉 I did mix all the sauce ingredients before pouring it into the pan so everything was incorporated and I'm glad I did; otherwise, I'd have a big mess all over the stove and floor if I tried to stir it in the pan! I also let the sauce cook longer after taking the lid off so it reduced to about a cup. I will definitely be making this again with a lot more chicken! To save points for lunch tomorrow, I am going to use the chicken and sauce in lettuce wraps. Now I can't wait for lunch! Thanks Gina!!

  248. I am actually cooking this as we speak, I only made four drumsticks so I halved everything. I'll let everyone know how it turned out 🙂

  249. Can I crock pot these?

  250. I made these last night, and they were amazing! I left out the hot sauce (we don't do spicy here :), and the flavor was incredible! Thank you so much. I can't wait to make it again!

  251. Made this for AGAIN for dinner last night, with thighs I had in the freezer, along with some couscous. My 14 year old daughter said "This is my favorite dinner!" That was even using the entire tablespoon of Shriracha sauce this time! I make this at least twice a month! My sauce thickens just like the the picture!

  252. This is a weekly dish is my house. Both my 2 yr and 4 yr old love it too. I do use boneless skinless chicken tighs instead and reduce the cooking time to 10 min. Thanks Gina for all your amazing recipes.

  253. This is so delicious! Turned out perfect, thank you!

  254. Gina,
    I made these tonight. They were awesome. I also made your fried rice. 2 great recipes!!! I omitted siracha sauce and used regular chili sauce. The chicken was falling off the bone. Thanks for the recipes.

  255. Made these for dinner last night and they were awesome! Served them with brown basmati rice and steamed veggies with extra sauce drizzled on the rice and veggies. My husband and I don't normally like wings, but I'll definitely be making these again!

  256. Great recipe…worried a little bit about it being too salty with the soy, but I used low sodium soy sauce. I also alled about a tablespoon of lime juice to brighten the flavors.

  257. Made these tonight and it was delicious! We made ours with chicken breast and it did not turn out too rubbery or dried out. Removed the chicken after 15 minutes of simmering on low, reduced the glaze, and added the chicken back in for another minute or two to coat and reheat a little. Delicious!

    And to the poster who asked if the sriracha sauce could be left out without affecting flavor, the answer is yes. It really doesn't add much flavor, just heat.

  258. For those of us who don't eat spicy foods, and don't have this chile paste…can it be left out and still have a good flavor without the spice.
    ~S

  259. Hi Gina,
    Do you think that this recipe would work in a crockpot?

    Thanks! Love your website!

  260. If using boneless skinless chicken thighs, would it be 1 or 2 that would equal the calories for the two drumsticks?

  261. I made this once and they were SOO yummy. My husband enjoyed them too. I will definitely make this again!

  262. Just tried this recipe. It was good but my glaze was a little bitter. Next time I will add more hot sauce and maybe a little less soy sauce. I substituted flax seeds for sesame seeds. My family loved!

  263. Tried this tonight for an early supper before work. I used wings and drumsticks in my large dutch oven. It was delcious. My husband who is very picky even said this is in his top 10 of tasty meals I have made recently. Used the low-sodium soy sauce and did not find it to be salty. The sriracha sauce was hot but tolerable to someone who thinks black pepper is spicy. Also did not have any trouble getting the sauce to thicken when I turned the burner up to 9. Will definately make again.

    Liza

  264. Gina!! I made this tonight and it was AMAZING!!! My husband ate 4 drumsticks and couldn't believe they were point friendly. We have eaten off your recipes all week and they were all very delicious. Thank you soooo much!! I look forward to more delicious meals. Your hard work is very appreciated 🙂

  265. I've made this recipe a few times and my family loves it! Thank you so much Gina for sharing your beautiful talent and creativity in the kitchen! My families health and waistlines thank you! 🙂

  266. Thank you Gina! This was amazing!!!

  267. Will drumettes (tiny chicken legs like wingettes) work on this as well?

    Cheryl

  268. I saw this picture and went ooh those look good! To tell you the truth when I made these tonight I became apprehensive at the smell as did my brother and Father but I tried them anyway… They were delicous!!!!!!! my brother and Father both loved them!!!! My first skinny taste recipe and counting <3 !

  269. I am excited to try these tonight, Thanks!!!

  270. Made these last night and they were so AMAZING! Thank u for your amazing recipie!

  271. OH EM GEE!! THIS IS SO GOOD. Even my young daughter who refuses to eat meat asked for seconds!! I'm making it tomorrow for the second time this week. **FYI: I used coconut aminos in place of the soy sauce since I am allergic to soy**

  272. Just found your blog a few weeks ago and want to lose weight. Looking to join WW this week or next. We love Asian food in our house. I'm planning on adapting this into a stir-fry instead. We don't eat dark chicken meat in this house. What I plan to do is cube up chicken breasts, cook them, remove, make sauce and then when the sauce is close to being thick and bubbly, throw the chicken back in.

  273. this was really really tasty, my only complaint is that it was a little too salty for us. Next time I will try low sodium soy sauce – but it was still delicious:) I served it with a cauliflower puree and steamed green beans and broccoli. Thanks

  274. Can you tell me the sodium content for those of us who have to watch that intake as well? Thank you!

  275. My sauce thickened but I thought it was too salty, even though I used low sodium soy sauce.

  276. This glaze is amazing! I made it with boneless country syle ribs. Took the meat out before reducing the glaze, added back in to warm up and it was soooo tender. I used garlic chili sauce instead of the hot sauce so the kids would eat it. The whole family loved it. Trying the drumsticks next!

  277. I really want to make these tonight, but don't have the specific hot sauce! Can i use regular hot sauce/ Tabasco instead??

  278. I made these last night with chicken thighs and HOLY MOLY were they GOOD! My husband loved them and my 1-yr old ate a thigh and a half before I cut her off 😉 Thanks again Gina!

  279. Rave reviews from my husband tonight! He said this is his favorite dish so far, and I make your meals quite frequently. I used boneless skinless chicken breast in place of drumsticks, stevia in the Raw in place of agave and served with jasmine rice. Perfecto. Thanks Gina!

    P.S. It's a little spicy – which we love!

  280. I made this for dinner last night and it was DELICIOUS!! My husband said it was the best chicken he had ever tasted! This was my first Skinnytaste recipe and I'll definitely be trying more!

  281. I attempted to make this tonight, didn't quite workout right though 🙂 totally my fault lol. I grabbed the teriyaki sauce out of the fridge instead of the soy sauce :/ I will definitely try this again, following the recipe next time, not going by the shape of a bottle lol.
    PS. It was not terrible with the teriyaki, just a little to salty, and it didn't thicken into a glaze.

  282. OMG I made these tonight after seeing them months ago. All the while it was cooking my 8 year old was moaning about how great things smelled. Then at dinner, it was a big hit. He asked, "can we have this again tomorrow?" lol AWESOME!!! Thanks for a keeper.

  283. This was one of the BEST recipes I've ever made. I used low sodium soy sauce, used the agave nectar, but added a a few more teaspoons of plain sugar (I like sweet sauces) and it was to die for! I did have to cook the sauce a few extra minutes as others have noted, but it was well worth it. Served with 5 grains mixture on the side as a sub for brown rice. Will definitely be making this again.

  284. AWESOME! just made it with thighs and it was great. Thanks so much for the great recipes and awesome pictures. WW buddies from NY!

  285. : )

  286. Gina, I had to stop eating in the middle of this delicious dinner to tell you how good it is! I think this will be my go-to "company dinner" from now on! : )

    One note, I misread the sugar amount. I used about 3 TBS before I realized what I was doing. The sauce was still yummy but it thickened up a little too much for me. It almost burned before the chicken was done. Doh.

    By the way, I served it with white rice made with fat free chicken stock, fresh minced ginger, crushed garlic and scallions. Awesome accompaniment.

    Anyway, I'm using the rest on lettuce wraps tomorrow. yummmmmmmmm.

    You rule.

  287. DELICIOUS! Next time I will use low sodium soy sauce because my husband and I found them a little too salty, but my guest did not. I also will spice them up a little more with Sriracha hot sauce for our Cajun taste.

    I will use this recipe for baby back ribs since I lost a similar one in Hurricane Katrina.

    Thanks for such delicious low points recipes!

  288. Made this tonight. Only had half the amount of soy sauce called for so I substituted with some fish sauce. SO GOOD! Thanks for the recipe.

  289. Can I use honey instead of agave? I combed the comments and didn't see this question.

  290. I made this on Sunday and my husband loved it. I usually don't like to eat drumsticks but taking the skin off and cooking it on the skillet made a huge difference. There are so many great recipes on your site. I love cooking again!

  291. I made this tonight for dinner and it was so tasty. My glaze was taking a bit too long to thicken up so I removed the chicken from the pan for fear of drying it out. Glad I did cuz it was perfection! I just poured the thicker glaze over the chicken once it was ready.

  292. I made this tonight for myself and my husband, so delicious!!

  293. This recipe is perfect! I used teriyaki sauce instead of soy and it came out fantastic. Thank you!

  294. WOW! Just discovered your site and it's amazing!! We made this dish last night and it was a huge hit! My kids gobbled it up and my husband said it was the best meal I've ever made. So thank you!!! You are very talented so a cookbook should be in your future!!

  295. Jen I don't have much experience with tofu, let me know how it comes it.

    Steph your kids have good taste!!

  296. I made this a few weeks back, with skinless boneless thighs. Last night I asked my kids to pick a dinner for this week. My youngest who always says "chicken again..?!" chose this recipe! Everything I've made from your site is so good!

    Steph

  297. Hi Gina-

    Any suggestions if I make this with tofu instead of drumsticks? I made it with drumsticks tonight and want to try it with tofu tomorrow!

    Love your blog!

    Jen

  298. I made this tonight with country pork ribs. Few tweaks: Reduced water to 1/2 cup, increased hot sauce to 4 TBLS, omitted the sesame and scallions but did add 1/4 cup chopped onion and green pepper to the sauce and let it simmer for 50 minutes covered, ten more to thicken the sauce. Served with butternut squash and baked potatoes. Perfect fall weather dinner. Thank you again Gina, my family loves your recipes.

  299. I made this recipe tonight and I tried to use tofu instead of chicken. The tofu held up well but the sauce was really salty. I'm not sure if that is because of using the tofu or the soy sauce I used. It smelled great, just too salty to eat. 🙁

  300. Hi Gina!
    I know you mentioned using sugar in place of the agave nectar. I was wondering if I could substitute splenda- how much would I use and would it affect the points? Thank you!!

  301. I'm late to this post, but just wanted to chime in on Sriracha. It's awesome on everything. Whenever I have pho I always make the mistake of putting too much in the broth, so that you don't notice it so much when you're eating the soup but when you get to the broth at the end your mouth is on fire! Oops! I'm looking forward to trying this sauce. You could probably make and reduce the sauce separately and use on other poultry too – maybe even beef or pork? Keep it thinner and use for stir fry…

  302. YOU!are a Weight Watchers kitchen goddess. This recipe was "gnaw the bone and lick the pan clean" good. The vinegar taste was a bit strong for me so I added 2 tablespoons of reduced fat peanut butter. It came out sinfully delicious and well worth the extra points. Thanks for such wonderful site. BTW, your pictures are gorgeous.

    Veronica

  303. I'm glad they were good with breast meat too!

  304. Gina, I think you're my new hero. I made this tonight using chicken breasts. I cut them in half, browned them and then cooked in the boiling liquid for 12 minutes. They took on the color of the sauce, which was a little weird, but in the end they were unreal. Even my picky 6 year old asked me if I could "make this again tomorrow".

  305. Hi Gina! I made these last night and they were to die for! This recipe has been in my stockpile of recipes to make of yours and I finally made this. I don't know why I waited so long, but it was one of my favorites ever from your site! My boyfriend scarfed them down and LOVED them just as much as I did! I served mine with polenta and edamame. The sauce drizzled on top of the polenta took it to a whole new level! Thanks for the recipe and all your hard work! I seriously make at least 2 of your recipes a week!

  306. I made them today and they are to die for! Thanks Gina, your blog is a true inspiration!

  307. These are A-mazing! My husband loves spicy so he was thrilled and when I told him the points he couldn't believe it (we are both doing weight watchers) Mine did not look as pretty as yours and I had a heck of a time with the chicken skin. But so good! Glad I got the val-pack or drumsticks to freeze so I can make it again!

  308. I made these tonight and they were betterthan I imagined. I was turned on to your site this week by a friend and have made 6 recipes all of which were amazing! Thank you! I consider myself a pretty good cook and am relatively creative, your recipes have up'd it a notch!

  309. This was SO delicious! I agree with you when you say "this tastes like it should be fattening!" This recipe is bookmarked and will be used often! THANKS!!

  310. I loved this recipe!! We had it with rice to soak up all the wonderful juices and sugar peas. You need to join WW and publish a cook for them. Your recipes are 1000 times better than anything I have made from their cookbooks. Thanks!!!!

  311. Not sure what I did wrong, but my sauce took a long time to thicken. Then my chicken came out a little salty..maybe I should us less balsamic vinegar

    • You're not alone, whenever I have to "reduce" in my recipes, it seems like it takes me a lot longer than it says in the recipe. I think maybe it's due to the power of my stove? I just let it sit a bit longer until I think it's done and it comes out fabulous 🙂

  312. WOW!!! I made this recipe for my husband and he absolutely loved it. The 2nd time I made this recipe, I used chicken thighs and made a stir fry with broccoli, peas and shredded carrots. It was so delicious.

  313. LOVE your website! Thank you for sharing all these wonderful recipes! Made this last night and it was SO GOOD!!

  314. Awesome, awesome dinner! My teenage boys were in heaven, and my husband was hard to understand while he was chewing, but I'm pretty sure he said, "This one's a keeper!"

    Thanks for your delicious recipes and your inspiration!

  315. Who knew removing the skin from a chicken leg was so difficult? Made this for dinner with a mix of legs & thighs. Overall, very pleased with the end results!! Didn't like the look of the legs when plating, as the meat seemed to shrink to one end of the bone. Once it was plated, and drizzled with the glaze and scallions it wasn't noticeable. Took much longer for the glaze to thicken. Ended up removing the chicken, and allowing it to go another 5-8 minutes longer. In the past, the saltiness of soy sauce hasn't bothered me. I did find this a bit on the salty side, so I will use a low sodium version in the future. Passed on the sesame seeds due to the cost. Wasn't too sure about storage or shelf life?

  316. WOW! This dish just about had my husband asking me to marry him again; SO good!!

  317. i've been cooking my way through your blog for the past few weeks – have done the asian meatballs, crabcakes, and buffalo chicken dip – all with rave reviews- but my boyfriend died and went to heaven with these. he insisted i make the rest of the leftover drumsticks for him for leftovers – and we are not leftover people! he couldn't get enough. so nice to be able to still cook fun, delicious meals for us while getting slimmer! 10 pounds down! you are a goddess!

    -meg

  318. Oh my, I made this tonight for dinner and it was great. Used chicken breast instead of drumsticks, but took them out while the sauce reduced. And wow it was so good, my bf wants me to make it again. 🙂 Our roommates 2 and a 1/2 year old even liked it. She wanted my chicken with the glaze instead of hers that had none. Thank you Gina for this recipe.

  319. Tried this recipe last night and it was not my favorite. The sauce never really thickened up no matter how long I let it cook. Even tried adding a touch of cornstarch, but it never got thick enough to make a glaze. It was really just too souply for me. Good flavor though.

  320. After not wanting to eat any type of meat for 2 weeks (pregnancy food aversion, lol) I made these tonight and HOLY MOLY! I licked the plate… (seriously) ;o) Soooo good, I added a bit of teryaki sauce and extra sriracha but otherwise kept it the same! For those who said its kind of runny, the reduction did take a very long time for me so you just gotta be patient, it will turn into a glaze eventually!! 🙂 Thanks for another fabulous recipe, Gina!

  321. Wow! Made these tonight and my husband said this was the best meal I've ever made. The whole family loved them including my two picky teenagers. I was worried that they might be to spicy for my son who is doesn't like anything spicy but it wasn't. The spice was a nice undertone as I served with Hungry Girls Coleslaw which might have cooled the spice. Perfect combo! I doubled the sauce ingredients because I bought 12 drumsticks to make sure to have some extra for seconds. Thanks so much for the incredible recipe!!

  322. Made this with chicken wings. OMG, deelish.

  323. I made these last night and it was delicious! We like things spicy so I added more sriracha sauce! Also, like many others have said before, I was worried the sauce wouldn't reduce…. it took mine about 20 minutes before the process began so just be patient… and it will happen 🙂

  324. So I have a pork tenderloin in the fridge. I was wondering how to cook it with this sauce, should I slice it into "steaks" and pull out meat while I reduce the sauce? I notmally make my pork tenderloin in my deep dish baker (in the microwave- so easy) but I am willing to try something new, any suggestions?
    Amanda

  325. Sorry, yes shiracha is a bit spicy!

  326. Hey Gina I want to make sure I bought the right one because it's really spicy is it called sriracha HOT chili sauce …?????

  327. All I have to say about these is WOW!! This is my favorite of all the recipes of yours I've tried so far, and my family agrees! Everyone loved the chicken, it was so tender and the glaze had sooo much flavor. I reduced the amount of soy sauce and sriracha because of comments I read about it being a little salty and it came out perfect!! Just the right amount of salt and kick! I worried about the glaze not thickening but it thickened up perfectly right at the end. I paired this with your spicy shrimp fried rice (minus the spice and the shrimp to make it a more neutral side) and it was one of the best meals we've had in a while! Truly restaurant worthy!! Thank you!

  328. These were soooo great! My whole family loved them!

  329. Hi Gina! I made this tonight for dinner and we loved it! Thanks!

  330. I bet you will love the Filipino Adobo Chicken!

  331. I've been reading your blog for awhile, but this is the first recipe I tried – it was amazing! And perfect excuse to pull out the dutch oven. My BIL was hanging out and wouldn't leave until after dinner because it smelled so good cooking. I served with some edamame and brown rice. Thanks! I can't wait to try more of your recipes!

  332. Thank you so much for all the work you put into all these recipes. I just had this for dinner and it was delicious. Thank you so much for sharing! Joules

  333. I JUST made them, I was worried the sauce wouldn't thicken – but there it is! They are beautiful!! lol I can't wait for the hub to walk thru that door 😉 Thanks again!

  334. Crossing fingers it will happen soon! Glad u enjoyed 🙂

  335. made these last night and everyone in my family LOVED them. I have two small boys (2 and 3yrs old) and they just devoured them. I couldn't find the sriracha sauce so I used the buffalo hot sauce I had on hand and crossed my fingers hoping I wasn't ruining it but it turned out fantastic, no buffalo taste but gave it a little tang/kick. I'm obsessed with your site, you really show people that eating healthy can taste fantastic! Thank you for your hard work, its so enjoyable. Put together a cook book, I would buy it for myself and everyone I know! I build my menu around your blog!

  336. Another delicious recipe! I made this for dinner last night, served with a side of brown rice and steamed broccoli.
    The glaze didn't thicken like it was supposed to…maybe I went wrong in my measurements somewhere. Just a reason to make it again next week!
    Thanks for sharing Gina!

    -September

  337. I am a HUGE fan of yours and have made and LOVED more than 20 of your recipes, but this was not for us. :(. It was just way too salty for my family's taste. We couldn't eat it, unfortunately. I may try it with half of the soy sauce and make sure I'm using low-sodium. I'm just wondering if I did something wrong after reading all these great comments?? You are amazing, though, Gina! I am your biggest fan!!!!

  338. Another delicious recipe. Served with brown rice and steamed broccoli :o)
    The sauce didn't thicken as much as I would have liked it to…maybe I got my measurements wrong somewhere. Just another reason to try again next week!
    Thanks for sharing Gina!

  339. I had a huge bag of green beans in the freezer so I used the same method/ recipe (reducing the ingredients and cooking time by 1/2) on the beans and they were AMAZING.

    I added onions for the total cooking time andabout half way through the simmering, I added chopped water chestnuts and they absorbed the flavor, but stayed crunchy and were an excellent addition for texture.

    I served these with broiled salmon and brown rice – and drizzled the extra sauce over everything. It was a great dinner that came together in under 30 minutes! I even have leftover salmon (with the asian sauce) for a salad 🙂

    The green beans tasted like the fried schezuan ones you can get at the chinese buffet!

  340. I think it would be ok but I personally have not tried it. Let me know what you think if you try it!

  341. Just wondering if this could be made in the crock pot? Looks delicious and great for dinner tonight, but I won't be home until late. I was thinking I could combine all of the ingredients in the crock pot with a little stock for liquid, and when I get home I could remove the chicken and transfer the liquid/sauce to the pan, cook on high, and perhaps add a little flour if needed to thicken it up? What do you think? Love your recipes, by the way!

  342. I love this website and every other recipe I have tried has been awesome.

    Sadly, I think I might be the only person who didn't like this recipe. It was just too salty for BF and I, we couldnt taste any of the other flavors 🙁

    I will be trying it again with low sodium soy sauce to see if it makes a difference.

  343. Just got done eating these–WOW!!!!!!!! So rich and decadent, and, for this reason, you only need the recommended serving size. Just love this recipe–thanks for another great one!

  344. do you know what the calories would be with chicken breast? Dying to make this recipe, but not crazy about drumsticks…

    Thanks!
    Sheena

  345. I made this tonight and my kids declared "best food ever!" So happy with that compliment, but I was worried because the glaze didn't thicken up that much. I was hoping for more of a sticky glaze. Am I correct in thinking that this glaze was suppose to be "sticky"? Thanks.

  346. You can use a pinch of powdered ginger instead, the sriracha is hot, but if you only add a squirt it gives it lots of flavor and not too much spice. I add it and my kids don't even realize.

  347. Hey Gina! Do you think it's okay if I make this with powdered ginger instead? If so, any recs on how much of the powdered ginger to use?
    Also, is the hot sauce very spicy? I'm kind of a wimp when it comes to spicy? Do you thik it's ok if I elimiate or reduce the amount of hot sauce?

  348. Made this for my hubby last night and he said "add it to the rotation!" We LOVED it. Almost as much as we love your thai coconut curry shrimp recipe (our favorite dish– we make it once a week!). I just love this blog. Thanks for sharing your delicious recipes with the world!

  349. Made with thighs and it was soooo yummy. The only thing that I couldn't get right was it never thickened to a glaze for me. So I took the chicken out and put in a half T of cornstarch at the end and it was PERFECT. Totally yummy! Thank you for your interesting food! Healthy food can be so much more than just grilled meat and veggies, and a bunch of fake substitute ingredients.

  350. Hi, I was wondering if I can use chicken tenderloins to make this instead of the drumsticks? BTW I love this site! 🙂

  351. I made this tonight and it was a hit, everyone, including my picky kids ate it. Yum! I at first had a problem with my sauce not thickening up, so I added a little bit of cornstarch and cold water together and added it when the sauce was boiling. Worked like magic.

  352. I made these for dinner tonight. Easy to make and had a good flavor. They smelled delicious as they cooked. I felt like they just had a slight kick, but were not spicy. I cooked the sauce for a long time and it never really thickened but it did reduce down. The meet was very tender and fell off the bone. Will defintely be making them again!

  353. Now I know why everyone raves about this recipe! I made it last night with boneless, skinless thighs, and it was delicious – I used a little more Siracha, and we loved the balance between sweet and spicy – my sauce never got very thick, but it didn't seem to matter. I got so excited to eat them that I completely forgot the sesame seeds and scallions even though I had both out on the counter – oh well – next time…cause there WILL be a next time!

  354. Glad you all liked it!

    I probably wouldn't make this in the crockpot but if so, I would add less liquid.

    Kynne, glad you liked it and thanks for sharing your tip on removing the skin. I actually saw skinless chicken legs for sale at my organic market.

  355. Gina….another great recipe! I'm a big fan of Srirachi Chili sauce because I LOVE it's "heat." In this recipe the amount provided is just enough kick but not too much that my 12 yr-old wouldn't eat. He loved it!!

    Just thought I'd offer a suggestion for those who find it hard to get the skin off the drumsticks. I take a paper towel to pull with…gives you more of a grip on the skin. Works better than cutting or pulling it with just your fingers. I found this suggestion on the internet when I was trying to do the membrane on pork ribs and was about to throw them against the wall in frustration…ha!

    Thanks again for another AWESOME recipe!!

  356. AMAZING! My whole family enjoyed these, from the 2 year old to the teenage daughter to the hubby! Thanks for posting such TASTEY diet recipes!!!

  357. Made these in the crockpot with wings for a potluck baby shower today and the flavor was awesome. Very liquidy because of the crockpot, but I just drained it off and garnished the top with the sesame seeds and scallions and everyone kept asking "ooooh, what's that?". It looked that terrific.

  358. Yum Yum!! Made this tonite and everyone loved it…especially my two year old! Used 1/2 the amt of hot sauce and it was perfect for the kids. Served with brown rice and broccoli. Next time, I might try chicken breasts and take them out while the sauce reduces. Thanks for the great recipe and I can't wait to try more!

  359. I made this over the weekend and it was absolutely delicious! Thanks for making weight watchers so tasty!

  360. Thanks anonymous, no need for a pay pal donation but I appreciate it! I do hope to have a cookbook someday.

  361. made these last night with boneless skinless chicken thighs —WONDERFUL!! The sauce thickened without a problem and the taste was incredible! Love the way you write your recipes they are so easy to follow. My husband & I are addicted to your site! Would love to purchase a cookbook and/or at least think about a paypal donation button I'm sure I'm not the only one who would like to support your time and efforts:)

  362. yummo! made this the other night with boneless skinless chicken thighs. it was soooooo good!!!!!!

  363. Melissa, not sure??

    Heidi- you're welcome!!

  364. Thankyouthankyouthankyouthankyouthankyou! Great recipe I will make often

  365. I made this a few days ago and it never thickened and didn't really have much flavor other than spicy. Wondering what I did wrong 🙁

  366. Diddle dee, I could eat this every week and it's easy to make!

    Garlic is crushed, sorry!

  367. Hi Gina,

    How is the garlic used in this? Throw in the whole clove or grate/chop them up?

    Thanks!! Looking forward to making this tonight!

  368. I made this last night and I totally understand why it was voted number 1!! My boyfriend just emailed me saying he wished we had leftovers because he can't stop thinking about them! 🙂
    Tonight we are making the chicken and white bean enchiladas with creamy verde sauce…

  369. You're welcome Sarah, I think I may have to make this again this week!

  370. My husband came over and hugged and kissed me after I made this and served it to him with jasmine rice and broccoli. Said it was one of the best recipes I've ever made. I'd never seen him eat so fast…. and he wanted to save the leftover glaze, hahaha.

    Thank you for helping me make my husband happy after a long day at work 🙂

  371. So happy you are loving this, I agree it's a pain to get the skin off, don't you wish they sold skinless chicken legs and wings!

  372. Gina, I made your eggplant parm on Saturday and the asian glazed drumsticks on Sunday. I feel so spoiled and lucky to be able to make your recipes – they are truly fantastic. I can't wait for lunch today to have the eggplant parm, and my colleagues will all be envious.

    For this recipe, I increased the quantities for the sauce as I had 10 drumsticks. Skinning the drumsticks was a pain… but after that the dish came together very easily. I used more sriracha as I like the heat, and I had to let the sauce boil for at least 15, maybe 20, minutes to thicken. I used brown sugar, and added 1 more tsp partway through the boiling to encourage the thickening.

    The meat was fall-of-the-bone tender and so delicious with steamed broccoli for a low-carb meal.

  373. Made this last night and it was sooo good. I did increase the sriracha to 5 tbp (yes, we are fire eaters!) and it was th perfect amount of spice. Will definitely be making this again! Thanks!

  374. FABULOUS! TASTY! I made this tonight and my husband and i truly enjoyed the favor! I had purchased some ginger in the bottle, but decided to stop by the store and get some fresh ginger. So Good! Thanks Gina!

  375. made this tonight. used chicken breast and sugar (the only 2 substitutions). the chicken breast was fine – i coked both sides till they were opaque, then tossed in the sauce ingredients. cooked chicken in that for 4-5 mins till the insides were just light pink, pulled the chicken out and let sauce cook as instructed. added the chicken back in at the end, letting sauce boil, then pulled out the chicken again after about 5-6 mins, allowing sauce to reduce down further. the sauce never thickened to a glaze. i let it boil and boil and boil and reduce far in excess of the time stated. so maybe it needed more time. don't know. it did reduce in volume from boiling for so long, but it never became a thick glaze.

    we found it salty and wished it had more sweetness to it. so next time we'll give it a go with agave nectar and low sodium soy. i bet the agave makes a difference in thickness.
    thanks for the recipe!

  376. OMG!!!! SOOOOOOoooo Yummy! I didn't have sesame seeds or ginger. I used the suggested amount of hot sauce…..maybe I will cut that in half. I liked it however, my kids were begging for milk a bit too much kick for the kidos. My 13 y/o picky son saw the pic and thought it would be gross. HE ABSOLUTELY LOVED IT! I made white rice with it and used your other recipe for the pasta with roasted brocolli, olive oil and garlic- minus the pasta. My son loved that as well. My nephew ate over as well and he said my husband missed one of my best dinners. (Hubby went to a game dinner. Thank you so much for the FABOULOUS recipe. GREAT JOB!!!!

  377. This looks amaaaaaaaaazing! Can't wait to try 🙂

  378. I tried this last night and it was sooo good! I made it with one whole chicken cut up. I had enough leftovers for me and my husband for lunch today. Next time I will add a little bit more siracha and a little less sugar (we like things spicy!).

  379. Awesome Beth!

  380. Gina! I don't even LIKE balsamic vinegar, but there were so many good reviews and I've come to trust your recipes, so I gave it a shot. YUM. This was delicious. I can't wait to eat the leftovers, and it's definitely going in my regular menu – along with the black bean soup, the spinach meatballs, the chicken enchiladas, etc etc etc.

    I can't believe that I'm losing weight by eating better-tasting food than I ate to gain it all, hahaha!!

  381. I tend to like things on the saltier side, but light soy would probably be best for you.

  382. The meat was so tender but the sauce was too salty. Was I supposed to use light soy sauce? We don't eat very spicy good so I didn't use the Srirachi sauce, could that have changed the saltiness of it?

  383. The second time I made this I ran out of balsamic vinegar (maybe 1/4 of the amount) and fresh ginger. I used red wine vinegar to make up the difference and 1/3 the amount of powdered ginger. It tasted just as good as the first time I made it!

  384. allison, not sure, you'll have to recalculate to be sure.

    julie, i have not tried it in the crock pot, I don't think it would reduce.

    I'm sure it would be good with apple cider, more like the filipino chicken stew which uses less soy and apple cider… its delicious!

  385. Gina, just noticed i'm almost out of balsamic. have some, but certainly not half a cup. can i add white vinegar or apple cider vinegar or is balsamic critical to taste?

    also for those reducing amt of soy… are u changing cooking times for reduction/reducing any other ingredients, or does it not effect the balance? thanks!

  386. Has anyone tried to adapt this for the slow cooker?

  387. any idea how many (or how much weight) chicken breasts I would use instead of the drumsticks? Also, do you think this would double ok? thanks!

  388. This would still work without the ginger, the taste will be slightly different.

    Tiffany, happy to please your picky mom!

  389. This is the first recipe I tried and it was delicious! My mom who is tough to please also enjoyed it. And my boyfriend and I had to fight about who got the left overs! Looking forward to trying more of these recipes!

  390. If I can't find ginger, will this recipe still work? I looked in my local grocery store (I live in a small town) and there was no ginger. Will this change the flavor much?

  391. How do you know if chicken size is small, med, or large?

  392. oops nm. i had used NI from drumsticks with skin on. I still calcualted 6 pp+, but perhaps that is because I used NI from large drumsticks. Just to be on the safe side 🙂

    Jen

  393. Made this tonight and it was delish!! I had trouble glazing the sauce too. However, I came up with 7 pp+ for two drumsticks..YIKES!!! what did i do wrong?????

    Jen

  394. I made this tonight for dinner and it was yummy. I did use chicken breasts, cut up (I don't care for dark meat). It did turn out a little dry and my sauce didn't thicken up, like others mentioned. In spite of that, it was yummy, and I plan to make it again. Oh yes, I did add only 1 tsp of the spicy sauce and it gave it plenty of kick, we all thought. My oldest (age 6) doesn't care for spice, and even with 1 tsp, he had to eat lots of rice with it. We are quite familiar with Shriracha sauce around here. 🙂

  395. Holy Cow!!!! Wonderful!! AMAZING!!! I used boneless, skinless chicken thighs. I simmered for half the time and never got the sauce to reduce (I ran out of time) but who cares?? It was fabulous as it was! I served this over white rice with a side of lemon broccoli. Incredible. I doubled the garlics. Thought this was amazing. Great recipe Gina!

  396. I made this last night! HUGE HIT with my nine year old and hubby. I made your smashed garlic broccoli as a side and the sauce was great with that. My 9 year old HATES broccoli, but because of your delicious sauce, she got her full serving of veggies! Thanks Gina!

  397. Can i substitute the balsamic vinegar with white vinegar?

  398. These are FAB!!!!! I made these to bring to a Superbowl party so I would have a "better" option to chose from to eat and OMG they were all snapped up by the men! They loved then and did not even know it was a healthy choice. Thanks again Gina as usual another winner!!!!

  399. Gina,
    I made this tonight with my boyfriend for our nine-month anniversary. It was SO succulent, and juicy! Wow. As a beginner cook and Weight-Watchers member it was perfect and my boyfriend LOVED it too. I couldn't get the sauce to thicken, but it was still delish. Thanks!

  400. That's great to know for all the Splenda lovers out there, thanks for commenting!

  401. This is the third time making this recipe, and once again it was great! I used Splenda in place of the agave and I had no trouble thickening the sauce. I did take the chicken out at the very end to make sure I didn't burn the sauce, and within a couple minutes it was nice and thick (I'd say maybe 12 min total after I took the cover off). Thanks for such a great recipe – it reminds me of Alton Brown's rib recipe that take literally 6 hours to make!

  402. I made this tonight, and found that the sauce wouldn't thicken unless I took out the chicken. Then it tightened right up within about 2 minutes.
    Using thighs next time, apparently there's only 1 "on the bone" lover in my house. Great flavors and the sauce is fantastic on rice. Thank you!

  403. The first time I made this I used chicken breasts (b/c that is what I had) and it was good but the chicken was a little overcooked. This time I used thighs and it was yummy!!!!! I love, love, love this recipe. Even my husband who doesn't like chicken or spicy food ate it. Thank you! Sooooo good! I served the glaze over rice & had sugar snap peas on the side.

  404. Since this was a top 20 of 2010, could you please update with the full nutritional info? I'd really like to make this this week if possible.

  405. I made these with tofu.. I should have known/edited the recipe when I saw the amnt of soy sauce called for – this recipe is stop your heart salty! I used light soy that has 50% less sodium and my husband and I could barely eat this. It was good and may help you with weight control but your blood pressure sure may not appreciate it!

  406. Making these tonight for dinner! When I add to the recipe builder though, I get 4 P+ for 2 drumsticks!

  407. If you use less sugar it wont glaze, try raising the flame uncovered until it reduces.

    Every time I eat this I say, this tastes like it should be fattening!

  408. Gina, These were wonderful. My husband kept asking are you sure you can eat these! This is a keeper as are all of your post so far. Thank you from the bottom of my heart!

  409. OMG. My husband and I LOVED this recipe! I also did the organic steamed broccoli on the side and even discovered a new trick! As a side salad, I used Earthbound Farms mixed greens, topped with some mandarin oranges and then used Newmans Own Fat Free Honey Dijon dressing and added 2 drops on seasame seed oil to it. Great addition to the dish! Love your blog – thanks for the recipe!

  410. I made this exactly according to the recipe and my sauce did not glaze u either. It was really watery. The flavor was still really good however.

  411. I made this, too, with the agave. My sauce never reduced either, I waited 30 minutes. Does the type of pan used matter? I loved the flavor and will try it again.

  412. This was the recipe that started my love of your recipes….Delicious…
    I have made 5 more of your recipes and each one has been YUMMY!
    Thank you for all your efforts and for giving us this wonderful site.

  413. SO SO SO YUMMY! What a delicious recipe! Served it with rice and steamed broccoli! My husband wants to have it again tomorrow night! Thanks, Gina, for another wonderful recipe!

  414. MMMMMM!!!! Another great one! Husband said "I'd eat this again" 🙂

  415. I recently found your blog and saw this recipe in the best of 2010 post. I made it tonight and it is amazing! Thanks you so much! We left out the hot sauce since the kids wouldn't go for it. This will be made often. I just wanted to let you know. 🙂

  416. I made these for dinner. They were fabulous in every way!

    My sauce never thickened, but I still loved it anyway.

    Thanks so much. They fit in the guide lines of my fitness challenge I'm doing and my husbands slow carb diet.

  417. I made this last night and it was awesome! My husband bought full sodium soy sauce though, so it was a touch salty for me, next time I'll do the grocery shopping 😉 Like a few of the previous posters noted, my sauce didn't thicken either and I let it boil down until there was basically very little left, so I'm not sure what happened. Regardless, it was delicious, the chicken was practically falling apart. I used chicken breasts that I cut into thirds. I've loved every single thing I've made from your site, I'm so happy we've found you!

  418. I adore this recipe – it is such a staple in my house 🙂 I am making it tonight! Although, I am trying with chicken tenders since that is what my husband defosted. Not sure how the cooking will go, but I am hopeful. Many thanks for such a great, great sauce!!

  419. My husband thought he was at an Asian restaurant… not really, but he did jokingly (but with sincerity) say that. He liked it, I liked it…it's a winner! He even said I could add this one to my "collection," which is always a very good sign.
    Thanks for listing it on the 20 Best for 2010. I wouldn't have been brave enough to try it otherwise.

  420. I made these last week. Not only were they super simple to throw together for a week night meal, they were absolutely delicious!

  421. Ok just had this and LOVED IT. MY daughter says great recipe. We did use honey instead of the agave but yum. Used chicken tenderloins instead of legs, but it was all good. Will definitely cook this again. sheppards pie next I think.

  422. I don't think this would work with shrimp, if you do want to try, remove the shrimp when cooked, then reduce sauce, otherwise you'll overcook the shrimp!

    Ann, fresh ingredients are always best!

  423. OMG, this was seriously delicious!! I used fresh garlic and ginger. I used about 5 cloves of garlic and a tablespoon of fresh grated ginger. I used the full amount of the hot sauce and will probably use a bit more next time. I LOVE spicy food. The sauce was great over my veggies and brown rice. Thanks for a wonderful recipe.

  424. Hi! Recipe looks fabulous…
    I'm wondering, how would I cook it differently cooking with shrimp? Also, how would that affect ww points?
    Thanks!

  425. I just made this….very yummy! I used boneless skinless breasts instead. And, used only 1 tsp of the hot sauce (vs. 1 tablespoon) as I'm a spice wimp. Was very good!

  426. Anyone have suggestions as to amounts of dried garlic powder and ginger? I always use fresh, but got all the way up to them in the recipe while cooking and didn't have either! I tried 1 t garlic and 1/4 t ginger, we'll see.

  427. Thanks! Drumsticks are less than legs, but not sure what the difference is. Anyone know?

  428. Hey Gina, first of all, LOVE your Web site and am going to try these tonight. I just put this through the WW recipe builder b/c of some of the earlier comments and it comes to 4 pts per serving on the Points Plus plan. 🙂 I did input boneless, skinless drumsticks and used low sodium soy sauce, so not sure if that's why it changed, but I did double-check it.

    Thanks again for all the great recipes!!

  429. Oh. My. Cow. These are soooo yummy! My husband had two servings at dinner and had them again for leftovers…. THEN he asked when we were going to have them again! Even my 22 month old daughter loved them! Awesome start to keeping track of my points in the new year! Looking forward to trying something new tonight.

  430. WOW! These are so full of flavor and easy. I just came across your site, and I can't wait to try some more recipes:) Thanks for the time you put in to helping the rest of us be healthier!

  431. I made this again last week after all your comments, I'm glad you all enjoyed it!

  432. Gina I just made these for dinner and they were delicious! My husband devoured them! I put up a post in my blog about your site. Thank you!

  433. finally made these tonight! they were amazing! my fiance kept saying "oooh what's with this fancy dinner tonight?.. probably one of the best dinners I have ever made!!

  434. For those having trouble getting their sauce to reduce to a glaze, I wonder if it isn't the kind of pan you're using. I recently bought some enamel over cast iron (le cruset type) and have over-reduced everything so far. They boil from all over the pan so it's super fast.

  435. This was the most delicious chicken ever I really could not believe this was weight watchers friendly! My husband loved it too said it was one of his favorites! I am so happy I found your blog!

  436. I've made this glaze twice now and I find it to be waaaay too salty. I halved the amount of soy sauce and it helped a lot. So after that modification it's fabulous!

  437. You wouldn't want the shrimp to overcook, so I'm not sure.

  438. Do you think I can use shrimp instead of chicken? I only eat seafood.

  439. I am absolutely going to make this tonight and serve it with rice – quick, painless, easy, and (hopefully) very tasty!

  440. Made this tonight after looking at it for months. Was worth the wait (but won't wait as long next time).

    I did make it with boneless, skinless thighs instead and don't think I had enough of them. Glaze reduced very well. Did use chicken broth instead of water, seasoned the chicken with pepper before browning, and used sambal oelek/chili garlic sauce instead of sriracha (I prefer it). But totally delicious recipe. Love love love your site!!!

    Thanks, Theresa

  441. LOVED this! It reminded me a little of Filipino chicken adobo but with a little kick! And the scallions and sesame seeds really added to the flavor!

  442. I haven't tried it with another vinegar so I dont want to steer you wrong. Go buy some!! It's worth it. (sorry, probably not the advice you're looking for)

  443. Hi, im planning to make this recipe tonight, but im out of balsamic vinegar, can i substitute for something else? thank you.

  444. Thanks Gina!

  445. The sauce has a lot of flavor, it's great over steamed broccoli, or you can try garlic roasted broccoli… https://www.skinnytaste.com/2010/03/roasted-broccoli-with-smashed-garlic.html

  446. any recipe suggestions for broccoli to go with this dish??

  447. This was an amazing recipe! My kids absolutely loved it and asked for seconds. I will be checking out more of your recipes. I had laid out some thighs and was looking for a new recipe . . I have found a winner. The glaze has an amazing taste. I prepared the thighs with brown rice and steamed broccolli. We actually poured some of the glaze of the sides . . it definitely kicked it up a notch.

  448. I am making these now … and I too am finding the glaze takes awhile to reduce down .. mine has been going for maybe 20 mins and its still liquidy .. I used sugar instead of agave … I contemplated adding honey but haven't … the meat is tender and falling off the bone and what I've sampled is tasting great … I made white rice, broccoli and roasted green beans as sides. Hopefully this reduction is done soon though 🙁

  449. Made these the other night…YUM! I omitted the balsamic as I'm not a fan of the flavor. Should've used all low-sodium soy sauce, but I ran out and had to use half regular so it was a little salty (but the hubby and I are low-sodium eaters). I went out and bought a few bottles of low sodium, and plan on making these as an appetizer for my bday shin-dig next weekend! 🙂 Delicious!

  450. Just made these for dinner tonight, with chicken breast instead. My 11 year old, 3 year old and myself LOVED IT!! I didnt use as much hot sauce but a about half of it so it had a kick but not too spicy. I WILL be making these again as they were the best ever! You're recipes are the best Gina, 6 pounds down in two weeks since finding your site!! Now to find something to make for tomorrow lol!

  451. Made these for dinner tonight and my boyfriend and I thought they were amazing! A great cheap recipe that's low in points and tastes really good, who would have thought it was possible? Thanks heaps, will definitely be making these again!

  452. This was my first recipe from your site – excellent! Even my uber-picky husband loved it! Thank you for a great recipe!

  453. I just made this recipe. I will definitely make it again. There are a couple of things I will do to tweak it for my taste next time. For instance, I will reduce the amount of soy sauce, as it was too salty for me. Also, in the final stage, I will remove the chicken from the pan while I boil the sauce to reduce it. This will keep my chicken from being overcooked. Even with these changes in mind, I was very happy with this recipe and can't wait to try more! Thanks for giving us Weight Watchers such wonderful recipes!

  454. I love this too Sara! Thanks for coming back to comment!

  455. I've tried about 15-20 of your recipes and LOVED each and every one of them! I just had to come back to this one and let you know that it is my favorite so far. Thank you so much for all you do, you're really making this diet a million times easier for me!

  456. Sorry about anyone having problems printing. It's an Internet Explore-Blogger issue, if you upgrade to the latest version, or use Firefox, the recipes will print fine.

  457. Gina… is there a way you can create a link for Printer-Friendly versions of your recipes instead of a link for printing the entire post. I ask this only because if you print the entire post you get all of the blogs entries as well. Thanks!

  458. This was a great recipe… The only thing I noticed was it was really salty.. When I make this again, I think less soy sauce and it will be perfect

  459. So good! I threw a sliced up onion in the pot about half way through the chicken cooking and worked quite well!

  460. This was DELICIOUS!! Thank you for sharing the recipe. The worst part was getting the skin off the drumsticks but the rest of it was super easy and turned out SOOO good! We will be keeping this recipe in the bi-weekly meal rotation at our house!

  461. @Deraj- Glad you liked the squashta!

    Yes, the chicken and sauce all cook in the same pan. I try to use as little pans as possible when cooking.

  462. I have a funny question do you cook the chicken in the same pan as the sauce?

  463. WOW, WOW, WOW. Thank you so much for this recipe. This is definitely a keeper. Can't wait to try more recipes. My wife and I loved this and the Squashta was a hit with the whole family, including our 2 1/2 year old).

  464. This recipe is amazing! It tastes so good I couldn't believe it is "diet" food. Your recipes are wonderful, thank you for making dieting so much easier for me 🙂 Looking forward to future recipes!

  465. I love happy accidents! Yes, points are per serving.

  466. Hi Gina,
    I've just accidently found your site, and a good accident it was! 🙂 One question though, the points values you have listed with the recipes, are they per portion?

    Thanks for a wonderful site and great insperation 🙂

    Kiwi

  467. Thanks, this is one of my favorites! Also great with boneless thighs!

  468. This recipe is simply fantastic! It is a bit tricky taking the skin off the chicken but it's well worth it and the rest is simple! My husband usually doesn't like when I want to cook heathly but he has requested this dinner over and over again! I made it again last night, its great over rice! I make a double batch and then take all the meat off of the leftover bones and save it for lunch the next day. Also- I did have to cook the sauce down for about 15 minutes, in order to make it a glaze and not a runny liquid.

    I love your blog Gina, I check it often for updates. I was on Weight Watchers a few yrs ago and lost 40 lbs (and I did it without attending meetings). If only I had all these awesome recipe ideas then! Thank you so much and keep 'em coming!!! 🙂

  469. Oops! Hope she didn't feel too guilty after!

  470. So good that a friend who's recently been following a vegetarian diet couldn't resist eating one–now that's GOOD! The sauce took about twice as long to cook down for me but we were happy to wait (I used agave nectar). The sriracha gave the glaze a perfect amount of heat.

  471. I just discovered your blog recently and tried out this recipe today. It was delicious!!! I can't wait to try some of your other recipes!

  472. This was delish! My husband and 5yr old son gobbled them up! Making it again soon!!! Thank you!

  473. Gina I just have to let you know…I've made this recipe twice now and it has quickly been added to our family's favorite meals list!!! BTW, I'm down 16 pounds since starting back to Weight Watchers! I owe you a big "THANK YOU" because your recipes have helped me so much.

    Many Blessings,
    Kimberlynn

    http://mindingmyweigh.blogspot.com/
    http://autumnliving.blogspot.com/

  474. @MG- That's wonderful!! Leave comments as you try new things and let me know what you think 🙂

  475. To answer some of your questions, Splenda won't work here. You need either sugar or agave to give you that glaze.

  476. This is on my rotation too!

  477. This is a total winner, Gina! I served to guests and they loved it as well. The sauce thickened up perfectly – but it did take a few extra minutes. I used chicken thighs and they worked great. This will definitely make the monthly rotation, Gina – thank you so much!!! 🙂

  478. This was a winner. The glaze was great. I used low sodium soy and on it's own it was still pretty salty, but on the chicken it didn't seem to be overpowering. Pretty easy to make, quick too. Looked like a complicated dish and I took full credit for all the work it took. lol

  479. This was very good although a bit salty but I will use low sodium soy next time. I also substituted Splenda for the agave and now I know why my sauce never formed a glaze. That being said it's a keeper and I will definitely make again. Thanks Gina!

  480. I messaged you last weekend and said I was going to try at least 1 recipe every weekend. Tonight I tried this and it was soooo good. Even my husband loved it! I have told my coworkers about this site and they too have started making recipes. So when we make something we bring it to work to let each other try it! It has been great! I also made the tziki tonight and I'm going to make the greek turkey meatballs tomorrow to go with it! Last weekend I made the chicken vieja ropa, crockpot santa fe chicken, and the southwestern black bean salad. I'm slowly making my way through all your recipes! 🙂 I have the ingredients to make the diet coke cake also…maybe tomorrow?!?! Thanks for all the great recipes. It is so wonderful to eat great food and still loose weight!

  481. A friend of mine told me about your website, and told me how fantastic it was. The first recipe I tried was the asain chicken. It turned out great! I even had enough of the sauce left over to make it a second time. I also used boneless skinless chicken breast instead ot the drumsticks.

  482. This recipe looks great! Love your site. Can i use splenda in place of the sugar? Will it still have the thickening effect? thank you so much for the great recipes 🙂

  483. O my…this is soo yummy just found this site and started WW I cannot believe this is a diet food it was sooo good! as good as eating out!!! I am still just wondering if this is only 5pts.. cause it was really filling and AWESOME!

  484. I made these last night and they were unbelievable. These will definitely be one the list of our go to favorites. You have done it again Gina! thank you.

  485. @pbarfield – Wasn't it good! Glad you took a chance on this! Brown rice does take a long time to cook! Soaking it in water overnight speeds up the cooking time.

    Kim- The sugar or agave is a must for this or it won't reduce to a glaze. Congrats on the baby!

  486. I made these last night except… I used chicken breast, didn't have sesame seeds and didn't have the right hot sauce. I meant to just add regular hot sauce but then forgot somehow??? I also didn't have agave nectar so used sugar but only used half because didn't want to make it to many points.

    Given all that the sauce was still awesome and can't wait to make this when I have all the proper ingredients. Only question I have is how you get the sauce to thicken. I tried to reduce it on high (took chicken out and just reduced sauce, then added back in to get hot) but my sauce reduced but never thickened. Maybe because I didn't use all the sugar?

    Great recipe though, and LOVE, LOVE your site. Just started WW back after doing it 8 years ago after my first child and lost 40 lbs. Now losing the same 40 after baby #2.

  487. I get almost every meal I plan from your website, and lately I've been in a rut. My husband and I only eat chicken and turkey, so we end up repeating some of your best recipes from week to week. I was nervous when I saw this recipe, especially with the sriracha (I'm not a big fan of spicy food), but I went ahead and made this. I was worried about the balsamic vinegar and the agave as well because I don't like my protein to be sweet typically.

    All that being said, I made this last night and OMG – fannntastic! It wasn't too hot (sriracha has a peculiar spice, but I really like it!) and it wasn't sweet at all. The balsamic and agave balanced out the soy and the sriracha for a tasty glaze! I served it with some brown rice and broccoli and let the glaze seep over onto everything. I was excited to eat the leftovers for lunch today! On that note – our brown rice took WAY too long to cook and so the chicken was left simmering on the stove. By the time we served it the meat fell right off the bone, but it was such a happy accident! I pulled mine right off the bone and mixed it in with my rice and was in heaven! 🙂 Thanks for yet another fantastic and far from humdrum recipe! 🙂

  488. Okay I've made probably half of your recipes…I made this one the other night and we were WOWed. Our favorite so far!!

  489. Yay for me Gina, I did it this time, THANKS it was great. Ur website is AWESOME

  490. We had this tonight for supper and it got thumbs up from all three of us: the picky husband, the four-year-old and me! I admit I reduced the amount of the Sriracha hot sauce to just 1 tsp. to appease the picky majority of the family. 🙂 Thanks for a great recipe! I'm so excited to have found your blog.

  491. I usually add Sriracha hot sauce to my stir-fries for a little kick but have fun with it, try it on anything you want, eggs, rice, soup, etc!

  492. I made this with chicken breasts bc that is what I had on hand and it was yummy! Love the sauce. I was even thinking of just making the sauce and putting it over grilled Salmon.

    Can you give me more ideas to use the Sriracha hot sauce with? This was my first time trying it and I love it and wanted to use it on more things!!

  493. Yes, you need some sugar or agave to get it to thicken. Good luck and let me know how it comes out!

  494. Gina, I'm going to give this a try again this week. I had tried it earlier last week and it did not trun out the same. I just bought the hot sauce that u suggested, and while i was re-reading it, I noticed that i left out the agave. I will let u know how it turns out this time.

  495. I'm not sure, I'm going to have to check it on recipe builder and see if I get the same results!

  496. Gina
    I made this and loved it..However, you claim it as 5 pts.. Skinless Chicken drumsticks are 1 pt per.. Your serving size is 2 drums. Which then means the sauce is 3 pts per serving. That seems excessive.. is that right? I put it into the calorie calculator and the sauce and garnish is only 25 cals for 8 servings and 50 for 4.. what am I missing? I made it with thighs which is 3 pts per thigh before sauce.. help! I love your stuff and want to make sure I am counting the right points.
    Thanks in advance,
    Alex

  497. Had this last night, it was fantastic!!!!!Also tried the Spinach Lasagna Rolls YUM!!!. Going to try the Chicken Cordon Blue next. Thanks Gina for all these wonderful and tasty meals.

  498. I put the recipe into the WW recipe builder with 1 pound of bone skinless thighs (i don't care for chicken on the bone) and it made it 4 points per serving.

  499. @danielle- thighs have more meat so it's probably 1 oz more so guessing I would say the thigh is probably 1 point more per piece.

  500. just made this with boneless skinless thighs and this was EXCELLENT! best thing out of my kitchen in a long time! thank you!

  501. I am making this tonight with thighs – so excited – all of your recipes have been amazing! Last night we had the garlic Lime Pork Chops with Cilantro Lime Rice – which we have made a dozen times before!

    Tomorrow is chicken fajitas and Wed is Spinach Meatballs!

    How would the cals change for the thighs? Any idea off hand?

    Thanks
    Danielle

  502. It's the one with the rooster on the bottle! As far as it thickening, it reduces down as it boils (on high) You may have shut it off too soon.

  503. just had this for dinner, my husband said it tasted like his favorite chicken at Panda Express so thats a compliment cause he loved it! i couldnt get my sauce to thicken though and i left it on for longer than the suggested 8 mins. also it wasnt spicy at all, so i must have bought the wrong kind of sriracha sauce. none the less it still rocked!

  504. I made this tonight, amazing! Wish I would have made more than 4 drumsticks (2 people) – we wanted more afterwards!
    Picture: http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs235.snc4/39097_535312492742_43101046_31573044_4930195_n.jpg

    Thanks again!

  505. Gina, you have done it again. Excellent dish! I made it tonight…thanks for also posting a recipe that helps me use some of the bottle of Sriracha in my pantry! I only used 1/2 T of that since I was feeding my two year old as well, but I would add all of it next time. I also let mine reduce on high for a very long time (almost 15 minutes!), but couldn't get it to that glazy state…will try longer next time…it was still really good regardless. What broccoli recipe did you make it with?

  506. I am usually not a huge fan of the low fat recipes because they don't have a lot of flavor but this was absolutely amazing!!!! I would recommend this to anyone who likes a lot of flavor with a little kick! My husband also licked the bones clean… I am sending this recipe out to people right away, thanks!

  507. Just made this tonight – it was delicious! I used red wine vinegar instead of balsamic (because I didn't have any on hand) and it was gooooood!

  508. My husband isn't a fan of chicken with bones in it. So, I made this for my mom this weekend when he was out of town. Not only did we both love it, but my husband devoured the left overs! Thanks Gina!

  509. Soooooo good!!! Will make again and again! Thank you for yet another fabulous recipe!
    Nichole

  510. LOVED this. I made mine with chicken breasts and served over brown rice. Full of flavor! We did think it was a bit spicy, and will cut down a titch on the siracha, but thats just our wussy taste buds. This recipe is a keeper, and mine thickened up just fine, and quick.

  511. Hello Gina,

    Great website. I love your variety of healthy and tasty recipes.

    I made the Asian Glazed drumsticks tonight and they were wonderful. Keep up the great recipes and awesome pictures of your tasty meals.

  512. I made this dish last night exactly as is and really enjoyed it. However, my sauce didn't glaze up either. I even removed the chicken after 15 minutes and continued to boil the sauce, but finally gave up and just drizzled it. It was very good nonetheless. I will make this again. Thank you, Gina.

  513. @elana- you didn't let it cook long enough to reduce. You should cook it longer until it becomes thick.

  514. I made this with thighs, instead of drumsticks.

    IT WAS SOOO GOOD!

  515. I tried making this this weekend and the sauce was not glazed like in the picutre. It was very liquid like, I do not know what I did wrong. However, everything else that I have done has been very GOOd. Thank you for sharing your talent.
    Elena

    • I made this tonight and the sauce was runny. I followed the recipe exactly, but I don't know what I did wrong. They were good though.

  516. my mom and I made these this weekend and they were SO delicious and surpisingly easy! We used the extra sauce on a pork loin the next night and it was even better! Love you recipes Gina!

  517. Love the idea of using this in lettuce wraps!!

  518. yep. delicious. made it this weekend with various chicken pieces. a few drumsticks, some thighs and some breasts. the leftovers the next day made outrageous lettuce wraps. i'm seriously considering making it again for lunch today.

  519. Glad you all liked them!!! So good!!

  520. These were amazing!! My husband made them over the weekend and they turned out EXACTLY like the picture above. Absolutely delicious. We are finishing up week two of WW and I couldn't be happier to have found your blog. Thank you!

  521. holy god this is really good, ok seriously normally I wouldnt try a weight watchers recipe but I happend to have everything I needed right on hand and wanted something diffrent I used chicken breast sliced thinly and some frozen broccoli then served over rice

  522. This looks sooo good! Also, I just tried your recipe for avena and loved it- thanks!!

  523. I made this for dinner tonight…deelish!!! I LOVE THIS SITE! Gina came through again!

  524. Mmm… NOM NOM NOM NOM NOM!

  525. I am going to make this tonight. Last night I made your thai coconut shrimp and pico de gallo. both were delicious. Thanks for this amazing website. The first few times I was on here did not notice you could look at ingrediants to find recipes, and it was hard to navigate. Now it is really easy with those tabs on the right to navigate.

  526. That looks to die for. I can't wait to try that this week!

  527. Ah! that's looking very yummy yummy!
    thanks for the posting.
    blessing…

  528. Made these for my husband tonight, and he liked them! I'm following a restricted diet at the moment, so I couldn't partake, but I will be making again when I can enjoy them. Very easy to make and smelled delicious. I'm so happy I found your blog through tastespotting.com. I've already recommended to my mom, who is following WW points.

  529. Gina, I just made this and it is fabulous!!! I used boneless skinless thighs. Most definitely a keeper! Thank You!

  530. I made this tonight using boneless breast cut into cubes and served it over rice. Unfortunately, I let it "reduce" down to nothing so we didn't have much sauce left. What was there – was amazing.

    I'll definitely will be making this again, but watching the last phase much more closely.

  531. I bought ribs to try it out with this method. I'm sure it will be good!

  532. This was DELICIOUS (and easy)!!!!!!!!!! Hubby LOVED it!

  533. I made this last night and it was FABULOUS! I cheated and bought skinless drumsticks so it was very simple. Thanks, Gina, for another great recipe.

  534. made this for dinner tonight, the bf and i absolutely LOVED it! we will be making it again for sure, maybe with the chicken breast next time around. great recipe!

  535. Trying this out for dinner tonight…. Let you know if its a hit.

  536. Lovely! I wonder if I could use tofu…hmmmm

  537. Yum! Sounds fabulous! I am starring this one for sure!

  538. Amazing!
    This is another friday's favorite for sure!

  539. Gina I love your recipes but was wondering if you know how I can get the print to be larger when I use your print the post feature? Can you reply on my blog. TY

  540. I really love the Sriracha hot sauce – I use it all the time and buy it in two packs at Costco. Can't wait to try this recipe, it is on the menu for next week for sure. I especially love that it uses basic ingredients that I always have on hand.

  541. For those of you who don't like spicy food, this would still taste great without it. The balsamic and soy sauce give this lots of flavor!

    @Coleen- I was thinking the same thing today! Would be great on pork!

    @Dana- My oven won't be on for a long time with this heat! Love it with mayo!

    @Hayley- Yes, you could use chicken breast instead, you would probably be best cooking the breast for less time or it will be rubbery. I would remove the breast when cooked, then let the glaze cook and reduce, then add the chicken back in the end.

    I think I mentioned in the ingredients, you can use sugar in place of agave. Same points.

  542. I guess we are bit of wimps in our house, do you think it will taste as delicious w/o the hot sauce? I know this sauce is hot but also very savory. So I am guessing the hot sauce adds to the flavor too.

    — dalis

  543. This looks sooo good. My husband is Thai and cannot eat ANYTHING Without Sriracha hot sauce . :O) I bet this would be really good on Pork Tenderloin or chops too!

  544. Iam new here, and i have to admit, this is the best food blog i've seen. Oh my, these look yummy!

  545. Any ideas of what I could use in place of the Agave?

  546. This looks fabulous! Do you think I could use chicken breasts instead? How would that change the pt value?

  547. Sriracha hot sauce is the best! I'm hooked on it too..have u tried it in mayo with a little lime juice? It's great on burgers! This recipe looks yummy Gina and I'm also glad u posted a recipe that's made stove top and not in the oven..as you know it's quite hot this summer in Bklyn!

  548. This looks really good! I have a lot of these ingredients already in my house. Thanks!

  549. I know what we're having for dinner tonight!

  550. These look AMAZING!

  551. No, I mentioned above this would be great on thighs or wings even. If you don't like spicy food, leave out the sriracha.

  552. Dumb question, but does it have to be drumsticks? I can't imagine why it would have to be, but I thought I'd ask to make sure.

  553. My kids don't like hot food.Is there anything else that you can use instead of sriracha sauce?
    Thanks!!

  554. I love quick easy meals that taste great. The hardest part about making this was removing the skin of the chicken. The rest was simple!

    • An easy way to remove chicken skin, is to grab onto it with paper towels. Works every time!

    • A trick for removing chicken skin: Grab chicken in one hand and in the other hand use a paper towel to grab the skin and pull off away from the bone. My husbands grandfather (an old Portuguese cook) taught us that one and it's been a time saver for sure!

    • grab the skin with a dry paper towel and yank.

  555. Those look fantastic!!

  556. Wow. Wow. This chicken dish looks fabulous. I'm bookmarking this recipe ASAP. What great photos!

  557. I was just thinking today that I need to try something new…this is it!!! Thanks Gina, you're the best.

  558. Oh my, those look fabulous! It's on the menu as soon as I buy some sriracha sauce.