These days, we’re all about eating better, making smarter choices. Hubby & I are on a quest not just to lose weight (which would be nice) but to get healthy. Sometimes, you want something “bad”. This is a light version of something that still tastes like it’s sinful to eat. The sauce makes enough to drizzle on veggies. We opted for steamed green beans and steamed zucchini slices. This recipe is adapted from Gina’s Skinny Recipes.
Asian Glazed Drumsticks
- 12 medium chicken drumsticks, skin removed
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 cup water
- 1/2 tbsp Sriracha Hot Sauce (more or less to taste)
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons minced garlic
- 1 tsp ginger, grated
- 1 tsp toasted sesame seeds
- In a heavy large saucepan, brown chicken on high for 3-4 minutes with the 2 oils.
- Whisk water, balsamic, soy sauce, honey, garlic, ginger, and hot sauce in a separate bowl.
- Add mix to saucepan 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 15-20 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 plates and drizzle glaze on top. Sprinkle on sesame seeds if desired.
Asian Glazed Drumsticks
Food Geek Mom 