Asian Drumstix

Asian Drumstix

Time: 40 mins


  • 3 1/2-4 lbs chicken drumsticks
  • 2 teaspoons sesame oil
  • 1/2 cup finely minced onion
  • 2 minced garlic cloves
  • 1 cup chicken broth
  • 1/2 cup rice vinegar
  • 1/2 cup reduced sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1/2 cup apricot preserves
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 tablespoon sesame seed, for garnish (optional)
  • 2 green onions, chopped, for garnish (optional)


  • 1 Rinse and pat chicken dry.
  • 2 In a large, wide saucepan, mix together sesame oil, onion, garlic, broth, rice vinegar, soy sauce, hoisin sauce, apricot preserves, light brown sugar and ginger; mix well.
  • 3 Heat mixture to a boil over med-high heat.
  • 4 Add the chicken drumsticks.
  • 5 Continue to cook over medium to medium-high heat for 25-30 minutes, turning/rearranging chicken (with tongs) often, or until chicken juices run clear.
  • 6 Remove chicken to a platter; keep warm.
  • 7 IF the sauce has not yet reduced to a thick glaze yet, continue to cook and stir until it reduces to a thick glaze; do not let burn.
  • 8 Either Pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot (off the heat) and stir to coat.
  • 9 Sprinkle with sesame seeds and/or sliced green onions, if desired.
  • 10 Serve hot or room temperature.
  • 11 Grab some napkins and dig in!

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