Asian Drumstix Recipes

Steps:

• Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
• Pre-heat oven to 400 degrees.
• Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
• Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
• Cover pan with aluminum foil and bake for forty-five minutes.
• Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
• Remove from oven.
• I always serve this with white rice, and pour the drippings from the chicken over the rice.

Steps:

• Rinse and pat chicken dry.
• 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.
• Heat mixture to a boil over med-high heat.
• Add the chicken drumsticks.
• 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.
• Remove chicken to a platter; keep warm.
• 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.
• 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.
• Sprinkle with sesame seeds and/or sliced green onions, if desired.
• Serve hot or room temperature.
• Grab some napkins and dig in!