Asian Glazed Drumsticks

8 Feb

I never buy chicken drumsticks.. Or meat with bones for that matter. It’s just too high maintenance. But I couldn’t pass them up at the grocery store last week. They were on sale for way cheap! They came out super yummy cooked this way. But still a little too high maintenance for us 🙂 served it with garlic basil coconut rice

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Asian Glazed Drumsticks
adapted from skinnytaste

8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp scallions, chopped

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, sugar, 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 a thick glaze, 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 glaze on top. Top with scallions and serve.

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