Asian Glazed Chicken Drumsticks (Printable View)
Juicy drumsticks in a savory-sweet Asian glaze with soy, honey, and hoisin. Falls off the bone tender after 4 hours in the slow cooker.
# What You'll Need:
→ Chicken
01 - 12 chicken drumsticks (approximately 3.3 lbs), skin removed if preferred
→ Asian Glaze
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon sesame oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water
→ Garnish
13 - 2 scallions, thinly sliced
14 - 1 tablespoon sesame seeds
# How-To Steps:
01 - Whisk together soy sauce, honey, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a medium bowl until fully combined and smooth.
02 - Arrange chicken drumsticks in the slow cooker insert. Pour the prepared glaze over the chicken, turning each piece to ensure even coating on all sides.
03 - Cover and cook on low heat setting for 4 hours until chicken reaches internal temperature of 165°F and meat is tender enough to pull easily from the bone.
04 - Transfer cooked drumsticks to a serving platter using tongs. Cover loosely with aluminum foil to maintain temperature while preparing the sauce.
05 - Whisk cornstarch and cold water in a small bowl until completely dissolved and no lumps remain.
06 - Pour cooking liquid from slow cooker into a small saucepan. Bring to boil over medium-high heat, stir in cornstarch slurry, and cook while constantly stirring for 2-3 minutes until sauce reaches desired consistency.
07 - Brush or spoon thickened sauce generously over each drumstick, ensuring all pieces are evenly coated with the glossy glaze.
08 - Sprinkle thinly sliced scallions and sesame seeds over the glazed drumsticks just before serving.
# Expert Advice:
01 -
- The glaze transforms into this impossibly sticky, glossy coating that makes you want to lick your fingers clean
- You can throw everything in the slow cooker and walk away, which is exactly what busy weeknights demand
02 -
- The sauce will taste way too intense when you first mix it, but slow cooking mellows everything perfectly
- Cornstarch loses its thickening power if you add it directly to hot liquid, so always mix it with cold water first
03 -
- If you have time, marinate the chicken in the glaze for an hour before cooking for even deeper flavor
- Line your slow cooker with a parchment paper sling for easier cleanup since that sugar can get stubborn