Asian Drumsticks

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Grumpy asked what was for dinner the other night and I told him Asian Drumsticks.  He grumbled.  “I don’t like drumsticks”.  Come on, right?  You have got to be kidding me?  What are Chicken Wings made of?!?  He downs chicken wings like there is no tomorrow – when we have them.  Sigh.  Sometimes I think its all in the man’s head. 

Since moving to our new location, I have found it easy to do things I never did before – but always wanted to do.  Like to go wine class at my favorite wine store in Albany – For the Love of Wine (click link for their facebook page!), browse at the Bethlehem Public Library, hang out at Starbucks, shop at Target, BJ’s, Christmas Tree Shop, you name it, anything I loved to do but had to travel or take extra time to do before, I can do it now at convenience and leisure!

The recipe for the Asian Drumsticks comes from Cooking Light’s “Fresh Food Fast” cookbook that I picked up at the library.  While the original recipe has you grill the drumsticks, the night I made these, the weather wasn’t good enough for me to want to drag the grill out on a weeknight.  I’m hoping though that soon I can drag that grill out and make Grumpy happy with some steak!  The drumsticks were yummy in my opinion.  Grumpy, he didn’t say he hated them.  However, I doubt he would admit to loving them because they are “drumsticks” or as he called them “chicken legs”.  lol  So just ignore what he thinks and listen to me today.  ;o)

Asian Drumsticks

adapted from Cooking Light Fresh Food Fast

8 Chicken Drumsticks (about 2 pounds) – recipe says to remove skins, I left the skin on for fear of drying my chicken out.
Salt & pepper
3 Tablespoons Balsalmic Vinegar
3 Tablespoons Tamari Sauce (or soy sauce)
3 Tablespoons Honey
2 teaspoons sambal oelek (ground fresh chile paste)

Preheat oven to 450 degrees.  Place drumsticks in baking stoneware (this works best!) and season with salt and pepper.  Bake approximately 35 minutes.  Chicken should brown and skin should crisp nicely!

Mix together vinegar, tamari, honey and sambal oelek.  Pour over baked drumsticks. Turn to coat.  Place back in oven for about 10 minutes.  Remove from oven and turn chicken to coat more.  Serve drizzled with extra sauce if you wish!

Comments

  1. says

    Your color in this picture is magnificent whats your secret? I just love the golden sweet look of this chicken, we are so much into Asian cooking these days, going to try this one soon… hubby loves it and will love this~

  2. says

    aren't those drumsticks the best! i have the same book and we've loved this recipe. you made them look just beautiful. love the indian food too, i've never had it, but it's about time i do!

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