Asian Glazed Drumsticks

Wings are something I usually stay away from because they are greasy and usually fried.  Fast food joints around us try to douse them in sauces and give us a heart attack.  But, I found this recipe on my go to site­: Skinnytaste.com.

These Asian glazed drumsticks are a delicious way to enjoy another part of a chicken in a healthier way.  Although, I don’t know that I would say that they are glazed rather than Asian drumsticks.  The sauce because we are making it healthier doesn’t really thicken like a normal glazed because of the lack of flour or cornstarch.  Regardless, this recipe is a must try, new favorite of mine.

Here are some helpful tips to keep in mind:

1.     Removing the skin makes these wings healthier and allows for the sauce/glaze to be soaked up by the rest of the chicken.

2.     I used olive oil to kick-start the browning of the chicken, but you could spray the pan with pam and gain the same results without the extra fat.

3.     The Sriracha makes the dish have a kick.  Ergo, TASTE THE SAUCE! Don’t keep adding unless you really want a fire in your mouth.  The kick takes a minute to hit you.

4.     Use Truvia as a replacement to the sugar.  Truvia allows you to use half the amount of sugar because it is sweeter than sugar (aka it’s less calories).

5.     We kept the sesame seeds but added them by plate so that they don’t fall to the bottom of the dish.

6.     We nixed the chives; however, I would keep them for a more Asian food experience.  Their flavor profile I think adds more complimentary aspects to the dish than sesame seeds.

7.     The glaze doesn’t thicken as much as it reduces in amount.  To thicken the sauce add flour or cornstarch, just remember to add that into your calorie count and know that it is less healthy.

8.     Make sure to constantly turn the drumsticks allow the sides to 

     cook evenly.

9.     For maximum flavor, let the bones sit after cooking in the pan for an hour, flipping once after 30 minutes.

10.   To refrigerate, take the meat off the bones and add a little more sauce to the meat allow the inner meat to soak up the sauce flavors.

11.   These are best the day after because they have had time to soak in the flavors of the sauce!

12.   Side note!!!! à The balsamic is strong in this dish, so if you aren’t a fan, then lessen the amount added.

There are a lot of notes to take in consideration.  But, that is what happens when I really like a recipe and want you to enjoy it just as much.  This recipe is a great one to double up on for hungry eaters and still enjoy a healthy meal.  It sides great with broccoli or snap peas.  Dig in and don’t be afraid to get your face a little messy. J

Leave a message with your thoughts about the dish and changes you’d make.  Check back next Wednesday for another recipe by The
Cooking Bug. 
Follow my pinterest for other delicious recipes I plan to try.