How To Make Chicken Drumsticks with Asian Barbecue Sauce
Impart some Asian flavors to your usual chicken drumsticks with this recipe. It’s made of five-spice, rice vinegar, and hoisin sauce for an umami dish.
- 2tbspvegetable oil
- 1tspChinese five-spice powder
- 16chicken drumsticks
- salt and freshly ground pepper
- ¾cuphoisin sauce
- ¼cupsweet asian chile sauce,or hot pepper jelly
- ¼cuprice vinegar,unseasoned
- ¼cupchicken stock,or broth
- 2tbspfresh ginger,minced
- 2large garlic cloves
- 1tspsesame oil,toasted
- 1cupsesame seeds,toasted
Preheat the oven to 425 degrees F.
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.
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.
- Calories: 631.15kcal
- Fat: 38.48g
- Saturated Fat: 8.29g
- Trans Fat: 0.15g
- Monounsaturated Fat: 16.30g
- Polyunsaturated Fat: 10.44g
- Carbohydrates: 16.98g
- Fiber: 3.18g
- Sugar: 6.85g
- Protein: 52.53g
- Cholesterol: 245.67mg
- Sodium: 869.54mg
- Calcium: 214.25mg
- Potassium: 719.39mg
- Iron: 4.95mg
- Vitamin A: 38.22µg
- Vitamin C: 5.94mg
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