Asian Glazed Chicken Drumsticks (Print)

Tender drumsticks with savory-sweet glaze, fall-off-the-bone juicy in 4 hours

# Ingredient List:

→ Chicken

01 - 12 chicken drumsticks (approximately 3.3 lbs), skin removed if desired

→ Asian 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

# How-To Steps:

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 thoroughly combined.
02 - Arrange the chicken drumsticks in the slow cooker. Pour the prepared glaze over the chicken, turning each piece to ensure even coating.
03 - Cover and cook on low heat for 4 hours or until the chicken reaches an internal temperature of 165°F and is tender.
04 - Transfer the cooked drumsticks to a serving platter and cover loosely with aluminum foil to keep warm.
05 - Pour the cooking liquid into a small saucepan. Combine cornstarch and water in a small bowl to create a slurry, then stir it into the saucepan. Bring to a boil over medium-high heat, stirring constantly until thickened, approximately 2-3 minutes.
06 - Brush or spoon the thickened glaze generously over the drumsticks. Garnish with sliced scallions and sesame seeds before serving.

# Expert Suggestions:

01 -
  • The chicken practically falls off the bone while still staying moist
  • That glaze turns into something restaurant worthy with almost zero effort
  • Your whole house smells like youve been cooking all day
02 -
  • The sauce will seem thin until you hit that boil with the cornstarch then it transforms quickly
  • Low and slow is non negotiable here because high heat makes the chicken tough and dry
  • That extra minute under the broiler creates restaurant worthy caramelization if you have time
03 -
  • Pat the drumsticks dry before adding them to help the glaze stick better
  • Let the finished chicken rest for at least 5 minutes so all those juices redistribute

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