Asian Glazed Chicken Drumsticks (Printable Version)
Tender drumsticks in savory-sweet Asian glaze with honey, soy, and hoisin. Juicy meat falls off the bone.
# What You Need:
→ Chicken
01 - 12 chicken drumsticks (approximately 3.3 lbs), skin removed if desired
→ Glaze
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon sesame oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water
→ Garnish
13 - 2 scallions, thinly sliced
14 - 1 tablespoon sesame seeds
# Directions:
01 - Whisk together the soy sauce, honey, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until fully combined.
02 - Place the chicken drumsticks in the slow cooker. Pour the glaze over the chicken, turning drumsticks to ensure even coating on all sides.
03 - Cover and cook on low heat for 4 hours or until the chicken is fully cooked through and tender.
04 - Transfer the drumsticks to a serving platter and cover loosely with aluminum foil to keep warm.
05 - Pour the cooking liquid into a small saucepan. Mix cornstarch and water in a small bowl to create a slurry, then stir into the cooking liquid. Bring to a boil over medium-high heat, stirring constantly for 2-3 minutes until thickened.
06 - Brush or spoon the thickened glaze generously over the drumsticks. Garnish with sliced scallions and sesame seeds before serving.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That sticky, finger-licking glaze transforms ordinary chicken into something extraordinary
02 -
- The sauce will seem thin when you first pour it, but the cornstarch step creates that restaurant-style coating
- Removing the skin lets the glaze actually stick to the meat instead of sliding off
03 -
- Maple syrup works surprisingly well as a honey substitute if thats what you have
- Let the chicken rest for a few minutes after glazing so the sauce sets slightly