Chicken Drumsticks with Asian Barbecue Sauce
From peetabear 8 years ago
- 45 minutes to make
- Serves 8
the chicken drumstick have a slightly sweet, sticky and a bit fiery glaze... these make a nice appetizer but make sure you have some hand wipes for people...the recipe is by Grace Parisi
Ingredients
- 2 tablespoons vegetable oil shopping list
- 1 teaspoon Chinese five-spice powder shopping list
- 16 chicken drumsticks (3 pounds) shopping list
- salt and freshly ground pepper shopping list
- 3/4 cup hoisin sauce shopping list
- 1/4 cup sweet Asian chile sauce or hot pepper jelly shopping list
- 1/4 cup unseasoned rice vinegar shopping list
- 1/4 cup chicken stock or broth shopping list
- 2 tablespoons minced fresh ginger shopping list
- 2 large garlic cloves shopping list
- 1 teaspoon toasted sesame oil shopping list
- 1 cup toasted sesame seeds shopping list
How to make it
- Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
- Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
- Transfer the chicken to a bowl and toss with the sauce, until completely coated.
- Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
- Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
The Rating
Reviewed by 13 people-
I have to split the wings and make all of it because my kids like that part too. Sounds delicious peeta. ^5
victoriaregina
in USA loved it
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I have to split the wings and make all of it because my kids like that part too. Sounds delicious peeta. ^5
victoriaregina
in USA loved it
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Great recipe! Thank you, and high FIVE! :+D
chefelaine
in Muskoka loved it
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