Get your pans ready for the best Asian-glazed chicken drumsticks recipe that you have ever tasted. It is one of those recipes where you should just start out doubling the recipe if you have good eaters, because this one will impress.
Plus, this is one of the healthier chicken drumsticks recipes because you do not have to fry the chicken to create a wonderfully flavorful and tender drumstick. When you make our soy sauce chicken recipe, make sure you plan for how much spice you and your family like. This does have a little “kick”, but you can add more or less “kick” based on your own preference!
Recipe Ingredient Notes
- Chicken drumsticks (skin removed)
- Nonstick cooking spray
- Water
- Sriracha sauce
- Balsamic vinegar
- Soy sauce
- Garlic cloves minced
- Fresh ginger, grated
- Scallions or chives diced
- Sesame seeds
Equipment Needed
- Large heavy skillet pan (THIS is a great one and comes with a lid!)
- Wooden Spatula
How to Make Asian-Glazed Chicken Drumsticks
- Alright let’s begin by getting out your large and heavy skillet pan.
- Then, spray the bottom of the pan with a little bit of nonstick cooking spray and add in the chicken drumsticks and let them brown.
- It should take 3-4 minutes on each side for the chicken to get a nice browned layer (perfect to hold in the flavor).
- Once you have created that nice brown color, add in the water, balsamic vinegar, soy sauce, sugar, garlic, fresh ginger, and sriracha sauce into the pan, stirring it around.
- Cook everything together on high until the liquid comes to a boil.
- Once the sauce reaches a boil, turn the heat down to low and let it all simmer together for about 20 minutes with the pan covered.
- After 20 minutes, remove the lid and return it to high heat allowing the sauce to reduce down and create the perfect glaze texture.
- Let it cook for about 8-10 minutes to get that glaze texture turning the chicken a few times during that time. Be careful to watch the sauce as you don’t want it to burn when it starts to thicken up.
- Once you have achieved a sticky glaze, turn off the heat and remove the chicken from the pan, placing them on another plate or platter.
- After you have removed all the chicken, pour the glaze over top of the chicken and then top them with your chopped scallions and sesame seeds and serve them hot with your favorite sides!
Frequently Asked Questions
Baked chicken drumsticks take between 35 to 45 minutes when baked at 375 degrees. This cooking time is typically the same when baking at any temperature between 350 and 425 degrees. Keep in mind that cooking times will vary by oven. However, these will be cooked in a pan on the stove so the time can very slightly, but will still be around 30-40 minutes to achieve the Asian glaze!
Yes, oven roasted chicken drumsticks are healthy. Chicken is a lean meat and has a very high protein content and you can usually get drumsticks for an inexpensive price, making them a budget-friendly healthy protein option.
Explore More Chicken Appetizer Recipes
- Air Fryer Buffalo Chicken Wings
- Air Fryer Chicken Tenders
- Asian Glazed Chicken Drumsticks
- Baked Buffalo Wings
- Brown Sugar Bacon Chicken Tenders
- Buffalo Chicken Bites
- Garlic Parmesan Chicken Wings in an Air Fryer
- Hometown Honey Chipotle Chicken Wings
- Slow Cooker Sticky Chicken Wings
- Winger’s Sticky Fingers Copycat
Asian Glazed Chicken Drumsticks Recipe
Ingredients
- 8 chicken drumsticks, skin removed
- non-stick cooking spray
- 1 cup water
- 1 Tablespoon sriracha sauce, (more or less to taste- I used about 1/2 Tbsp and it was perfect for me)
- ½ cup balsamic vinegar
- ½ cup soy sauce
- 4 teaspoons sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 Tablespoons scallions or chives, diced
- 1 teaspoon sesame seeds
Equipment
Instructions
- In a heavy large skillet pan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
- Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
- Transfer chicken to a platter and pour glaze on top. Top with chives/scallions and sesame seeds and serve. We served it with some rice and broccoli . . . it was delicious!
Notes
Nutrition
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Questions & Reviews