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
  • 16
    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

How to Make Chicken Drumsticks with Asian Barbecue Sauce


  1. Preheat oven to 425.
  2. In large bowl, mix vegetable oil with five spice powder.
  3. Add chicken, season with salt and pepper and toss.
  4. Arrange chicken on foil lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
  5. Meanwhile, 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.
  6. Transfer chicken to a large bowl and toss with sauce until completely coated.
  7. Preheat broiler and position a rack 8 inches from heat.
  8. Return 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

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About Chicken Drumsticks with Asian Barbecue Sauce

Course/Dish: Chicken

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