Asiandrumstix Recipes
DELICIOUS EASY ASIAN GRILLED DRUMSTICKS
This is SO good! Plan ahead the chicken needs to marinate about 8 hours. This chicken is delicious both hot or cold! If you are doubling this recipe, and I suggest you do, this chicken is very good, prepare two separate marinades in two bowls and use two separate bags for marinating (10 drumsticks in each bag).
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 8h15m
Yield 10 drumsticks
Number Of Ingredients 13
Steps:
- In a bowl whisk together the first 8 ingredients.
- Add in green onions.
- Place the chicken drumsticks in a large resealable bag.
- Pour the marinade on top and seal bag; turn to coat evenly with marinade.
- Refrigerate for a minimum of 8 hours, turning occasionally.
- Set grill to medium heat.
- Remove the chicken and discard the marinade.
- Place the chicken on a baking sheet, and pat any excess marinade off with a paper towel.
- Rub the drumsticks with peanut oil on all sides.
- Season chicken with seasoned salt or white salt and pepper.
- Gill turning chicken until crispy and golden brown, or until the chicken is thoroughly cooked.
Nutrition Facts : Calories 276.4, Fat 17.2, SaturatedFat 3.4, Cholesterol 59.1, Sodium 464.6, Carbohydrate 16.2, Fiber 0.3, Sugar 14.4, Protein 15.1
ASIAN DRUMSTIX
Kids love chicken drumsticks. These have an Asian flair and are sure to please both kids and adults. Grab some napkins!
Provided by Parsley
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat chicken dry.
- In a large, wide saucepan, mix together sesame oil, onion, garlic, broth, rice vinegar, soy sauce, hoisin sauce, apricot preserves, light brown sugar and ginger; mix well.
- Heat mixture to a boil over med-high heat.
- Add the chicken drumsticks.
- Continue to cook over medium to medium-high heat for 25-30 minutes, turning/rearranging chicken (with tongs) often, or until chicken juices run clear.
- Remove chicken to a platter; keep warm.
- IF the sauce has not yet reduced to a thick glaze yet, continue to cook and stir until it reduces to a thick glaze; do not let burn.
- Either Pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot (off the heat) and stir to coat.
- Sprinkle with sesame seeds and/or sliced green onions, if desired.
- Serve hot or room temperature.
- Grab some napkins and dig in!
Nutrition Facts : Calories 436.9, Fat 18.9, SaturatedFat 5, Cholesterol 161.4, Sodium 899.9, Carbohydrate 25, Fiber 0.5, Sugar 16.4, Protein 40.3
GRILLED ASIAN CHICKEN DRUMSTICKS
Garlic, red pepper and soy sauce create the signature Asian flavors in this grilled chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except chicken; brush mixture over chicken.
- Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180°F).
Nutrition Facts : Calories 250, Carbohydrate 1 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
STICKY ASIAN DRUMSTICKS RECIPE - (4.5/5)
Provided by á-25181
Number Of Ingredients 9
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!
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- Preheat the oven to 350 and cover a baking sheet with aluminum foil. Rub some peanut oil over the foil to grease it.
- In a large mixing bowl, combine all the ingredients for the sauce (except for chicken). Whisk very well. Add chicken drumsticks and mix them in sauce, coating them all over. Let them sit in the bowl for 10-15 minutes.
- Arrange chicken drumsticks on a prepared baking sheet and pour remaining sauce over drumsticks.
- Bake for 15 minutes and then flip each drumsticks on the other side for even baking. Bake for another 15 minutes. (Bake time here will depend on the size of your drumstick. Make a small cut into the thickest part of the drumstick to make sure that it's cooked through.)
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- Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)
- Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)
- Put the tray/pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.
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