Chicken Drumsticks with Asian Barbecue Sauce

Lynnda Cloutier


For that Asian touch, hoisin and ginger are a knockout sensation.

★★★★★ 1 vote


2 tsp
vegetable oil
1 tsp
chinese five spice powder
chicken drumsticks, about 3 lbs.
salt and pepper to taste
3/4 c
hoisin sauce
1/4 c
sweet asian chile sauce or hot pepper jelly
1/4 c
unseasoned rice vinegar
1/4 c
chicken stock or broth
2 tsp
minced fresh ginger
2 large
garlic cloves
1 tsp
toasted sesame oil
1 c
toasted sesame seeds


1Preheat oven to 425.
2In large bowl, mix vegetable oil with five spice powder.
3Add chicken, season with salt and pepper and toss.
4Arrange chicken on foil lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
5Meanwhile, in blender, mix the hoisin sauce, chile sauce, rice vinegar, chicken stock, ginger, garlic and sesame oil and puree until very smooth. Transfer sauce to a pan and simmer until slightly thickened, 5 minutes.
6Transfer chicken to a large bowl and toss with sauce until completely coated.
7Preheat broiler and position a rack 8 inches from heat.
8Return chicken to baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until chicken is glazed and sticky. Add toasted sesame seeds to a small bowl. Dip chicken in seeds to coat and serve.
Food and Wine

About this Recipe

Course/Dish: Chicken