Asian Glazed Drumsticks

Hello friends!

Remember a few posts ago we made this dry erase menu board for the fridge?

 So that when we get home and open the fridge, 

we can no longer say "ugh there is nothing to make for dinner" 

because we have a list right there! 

The first thing on our list is Asian Glazed Drumsticks.

My cousin, Arlene, over at Three Divas and a Dad, shared this recipe. 

Ok, I love Asian food and I love chicken. 

But those that know me, know that I have weird issues

 with bones, chicken skin, and dark meat. 

I decided to put my big girl panties on and try it!

You will need:

chicken drumsticks- 6

Olive Oil spray

 water- 1 cup

Sriracha-1 tbsp

Balsamic Vinegar- 1/2 cup

Soy sauce- 1/2 cup 

Sugar- 4 tsp

Garlic- 2 tsp

Ginger- 1 tsp

Green onions- 1 sliced

Sesame Seeds- 1 tsp

First, you have to...remove the skin from the chicken. 

This part was really a test for me. 

I almost asked my hubby twice to do this part for me.

But, I sucked it up and did it!!!

Spray your skillet with Olive Oil and start browning the chicken on high heat.

Whisk together the water, balsamic vinegar, soy sauce, sugar, garlic, ginger, and sriracha.

Pour the mixture in with the chicken and cook on high until mixture comes to a boil.

Reduce heat to low and simmer, covered for 20 minutes.

 Remove cover and bring heat to high. 

Your sauce will begin to reduce in about 10-15 minutes. 

Turn chicken occasionally. 

We served ours over rice and topped with the onions and sesame seeds.

I found that a lot of the chicken came off the bone during cooking, so I served that separately. 

(That was my gift from the food Gods for getting over the chicken skin phobia!)

My hubby, who was not too excited about this dish at first, absolutely loved it!

I LOVED the glaze and will definitely make this on pork next time.

Oh the best part of this recipe...

Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts

Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g