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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 425 degrees F.
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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.
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Roast for about 35 minutes, turning twice, until cooked.
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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.
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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.
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Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
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Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
Nutrition
- 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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