Sweet and Spicy Glazed Drumsticks

These drumsticks are so flavourful it’s hard to believe this recipe is good for you!  It’s from a website called Skinnytaste, where the recipes are all on the healthy side and are actually calculated according to the Weight Watchers points system.  I don’t follow Weight Watchers (they probably wouldn’t approve of about 95% of my food choices), but it is interesting to get a general idea of how good (or bad!) a dish is for you.  And yes, every now and then I do like to make healthy choices 😉

Get all your ingredients lined up….

Ingredients for Sweet and Spicy Glazed Drumsticks

Brown your drumsticks in a big pot with a bit of hot oil, then add the remaining ingredients and bring to a boil.  Simmer for about 20 minutes until the sauce reduces and the chicken is cooked through.  Turn it up to high again for a few minutes so the sauce reduces even more and becomes “glazey”.  You know what I mean.

Drumsticks boiling in sweet and spicy glaze

Serve with a fresh, crunchy coleslaw and some rice.  This meal definitely doesn’t lack flavour, and you won’t feel uncomfortably full after dinner!

And don’t forget to pour generous heaps of the lovely sauce all over your rice.  You won’t regret it.

Sweet and Spicy Glazed Drumsticks with Crunchy Coleslaw

Sweet and Spicy Glazed Drumsticks Recipe

8 medium chicken drumsticks
2 tbsp extra virgin olive oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

1.    In a heavy large saucepan, brown chicken on high for 3-4 minutes with extra virgin olive oil.
2.    Add water, balsamic, soy sauce, agave, 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)
3.    Transfer chicken to a platter and pour glaze on top. Top with chives, green onion or sesame seeds and serve.

From:  Skinnytaste