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.
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.
More Asian Recipes You Will Love
- Air Fryer Asian-Glazed Boneless Chicken Thighs
- Asian Peanut Noodles with Chicken
- Asian Beef Zoodle Soup
- Turkey Meatballs with Gochujang Glaze
- Asian Chicken Lettuce Wrap Chopped Salad
Asian Glazed Drumsticks
- 8 medium chicken drumsticks, skin removed
- olive oil spray,
- 3/4 cup water
- 1 tbsp sriracha, 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
- 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.