Asian Glazed Drumsticks Recipes

KOREAN GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat an oven to 375 degrees.
• In a small saucepan over medium-high heat, whisk together the sesame oil and cornstarch.
• Stir in the soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame seeds, and red pepper flakes.
• Bring to a simmer and cook until the sauce is thick.
• Spray a 4 sided baking sheet or 9x13 pan with nonstick cooking spray. Lay the drumsticks out on the pan and brush with the bbq sauce.
• Bake in the 375 degree oven for about 45 minutes.
• Garnish with sliced green onions and sesame seeds

ASIAN GLAZED DRUMSTICKS

Steps:

• 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.

ASIAN BBQ TURKEY DRUMSTICKS

Steps:

• For the rub: Mix the five-spice powder, 1 teaspoon salt, 1/2 teaspoon pepper, granulated garlic, and onion powder together in a bowl. Smear the spices all over the drumsticks. Cover and refrigerate for several hours or overnight.
• Prepare an outdoor grill with a medium-hot fire on one side of the grill for both direct and indirect cooking. Position a drip pan under the grate on the cool side. Toss 1/2 cup soaked wood chips onto the coals.
• Lay the turkey legs on the grate over the drip pan. Cover the grill and position the lid's vent holes directly over the meat. When the fire dies down, after 45 minutes or so, add about a 1/2 dozen pieces of cold charcoal and the remaining wood chips to maintain a medium to medium-low smoky fire.
• Meanwhile, make the mop: Whisk together the garlic, ginger, vinegar, soy sauce, sesame oil, hoisin, chili sauce, and scallions.
• Set aside about half the sauce for serving. After about 1 hour, mop the turkey drumsticks with some of the mop and flip. Mop and flip every 10 minutes or so until the legs are browned and glazed and an instant-read thermometer inserted into the thickest part of the thigh registers about 170 degrees F, 30 to 40 minutes more. Serve the drumsticks with the reserved mop on the side.

STICKY ASIAN DRUMSTICKS RECIPE - (4.5/5)

Steps:

• Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, Sriracha, garlic, sesame seeds, and grated ginger: Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated. Preheat the oven to 400°F. Set a wire rack over a baking sheet. Place the chicken on the wire rack, and bake for 20 minutes. Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes. Make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade. Serve and enjoy!

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.