Easy Hoisin Glazed Chicken Drumsticks Recipes

EASY HOISIN GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 425 degrees. In a small bowl, whisk the hoisin sauce, water, soy sauce, garlic chili sauce, rice vinegar, and garlic.
• Lay the chicken drumsticks in a single layer in a baking dish lined with parchment paper. Pour the sauce over the top and mix so that the chicken is well-coated in the sauce.
• Bake the chicken, uncovered, for 30-35 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Baste the chicken with some of the sauce in the baking dish then broil it for 5 minutes to lightly crisp and brown the skin.

HOISIN-AND-CHILI-GLAZED CHICKEN DRUMSTICKS WITH SLAW

Steps:

• Preheat oven to 375 degrees. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.
• Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.

SPICY HOISIN-GLAZED DRUMSTICKS

Steps:

• Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
• To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
• Preheat oven to 425F (220C).
• Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
• Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.