Asian Glazed Drummies

This week, I have done rather well at making healthier dishes; pretty much had to after all the baked goods I made this last weekend. Last night I was in the mood for some Cuban food, but the recipe that I wanted to make said that the chicken had to marinade for at least 4 hours, if not longer. I'm not one to skimp out on how long something needs to marinade, it's where you get all the flavor, so that dish needed to wait a night til that could be done (that will be tonight's dinner.) Since I was planning on making these drummies on Thursday, I just changed the two recipes around.

Now my cheap ass thought that buying the skinless drumsticks wasn't worth the price. Oh how I was wrong. While it wasn't the hardest thing that I have done in the kitchen, it sure was a pain in the ass. I can only imagine my sister trying to do it. Picking up each leg, one by one, and tearing, pulling, and cutting the skin off. Yeah right, I think she rather die. I'm not that grossed out by raw meat and this even had made my stomach flip flopping a bit. Next time, I will spend the extra buck fifty and go with the skinless. Once that was done, the rest was a piece of cake. The end result was a bit spicy (which I like) since I used more Sriracha then it called for, so use half or none at all if you don't like spicy stuff. I would also use some low sodium soy sauce as the final glaze was a bit salty, but that might have been because I let it reduce for longer than 5 minutes while the boyfriend was out getting some wine...I love wine! This recipe is all thanks to the Skinny Taste blog; a great site for delicious and low fat food. WW points = 9 for 2 legs.

 

Adapted from Skinny Taste

Asian Glazed Drumsticks

• 8 medium chicken drumsticks, skin removed
• olive oil spray
• 1 cup water
• 1 tbs Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp sugar
• 3 cloves garlic, minced
• 2 tbsp scallions, chopped

1. In a large pan, spray bottom with olive oil spray. Get very hot.
2. Place drumsticks down and cook on both side until browned.
3. While drumsticks are browning, mix together the water, hot sauce, vinegar, soy sauce, sugar, and garlic together.
4. Once drumsticks are browned, pour mixture over and cook on high until boiling.
5. Once boil is reached, cover and cut down to a simmer. Cook for 20 minutes.
6. After 20 minutes, remove chicken and cover with foil. Remove top and turn heat up to high for sauce to boil again.
7. Let sauce boil for 5 minutes until the sauce has reduced by at least half and has thickened into a glaze. Cook longer if necessary.
8. Add chicken back to glaze and coat with glaze. 
9. Serve with green onions on top.

Tips and Tricks

• You can use any other type of chicken you have on hand, but still brown on all sides to lock in flavor and make outside a bit crisp.
• Serve with rice for a complete meal. Plus the glaze tastes awesome on it!
• If you are watching your sodium intake, use low sodium soy sauce and/or reduce soy sauce to 1/4 cups.