Tuesday, January 29, 2013

Healthy Chicken Drumsticks with Asian Flair

If you're in the mood for spicy, sweet and salty, have I got the recipe for you!  The other day, I went to the local market and picked up 8 drumsticks and decided to use four one night and the other four the next.  Well, I starting experimenting with all the fun Asian ingredients in my fridge and pantry which led me to this absolutely DELICIOUS recipe for chicken drumsticks with Asian flair!  This is not only an easy recipe, but it's so tasty you may not believe how healthy it is.  And with Superbowl Sunday fast approaching, I thought this would be the perfect recipe to post this week-- a sure crowd pleaser.  You can use it with chicken drumsticks OR chicken wings.  So instead of picking up a bucket of greasy, deep-fried drumsticks or wings, make your own healthy version.  I promise not only your heart will thank you, but so will your belly!


4 chicken drumsticks
2 tablespoons olive oil

For the sauce combine:
1/2 cup water
2 tablespoons reduced sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons spicy sesame oil (or if you're not feeling spicy, just use regular sesame oil)
1 tablespoon honey

1.  After you have made the sauce with the ingredients above, set aside (make sure to mix well so that the honey is thoroughly dissolved).  Now wash and pat dry the drumsticks and remove the skin (the easiest way to do this is with a paper towel--just grab the skin with the paper towel and pull downwards towards the bone end).  Now rub each drumstick with a teaspoon or so of olive oil so they are well coated.  Use the rest of the olive oil to well coat a non-stick pan.  (I like to use a paper towel to make sure the entire pan surface is covered).

2.  Over high heat, begin browning the drumsticks, turning them consistently to make sure all surfaces are browned evenly and no side burns.  This takes about 8 minutes total.

3.  Pour sauce evenly over all drumsticks.  The sauce will begin to boil instantly and you need to reduce the heat to just above low, cover and cook for approximately 30 minutes while the sauce reduces.  While the drumsticks are cooking, occasionally turn them so that all surfaces are well coated in the delicious reducing glaze.

4.  Serve drumsticks (or wings) and add glaze on top.  Garnish with scallions, fresh cilantro or enjoy without any garnish at all!


Ginny Place said...

Could you do this with boneless chicken breasts?

Solmaz Amirnazmi said...

I don't see why not. It's just that the chicken breast is firmer so would most likely need to cook a bit longer. What I would do is add about 50% more of all the sauce ingredients (ie 3/4 cup water, 3 tablespoons soy sauce and so on) and let the chicken cook an additional 15-20 minutes. You can check to make sure it's well done enough at that point. Hope that helps!

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