These Asian Glazed Chicken Drumsticks are a flavor-packed delight, combining sweet, tangy, and savory notes in every bite. Perfectly caramelized and sticky on the outside, yet tender and juicy inside, they’re a crowd-pleaser ready in just 45 minutes.
With a balance of umami-rich soy sauce, a hint of sweetness, and a touch of spice, this dish brings the vibrant essence of Asian cuisine to your table. The quick prep and hands-off cooking make it ideal for busy weeknights or weekend gatherings. Serve them with steamed rice or crisp veggies for a meal that’s as satisfying as it is effortless.
What You’ll Need for Asian Glazed Chicken Drumsticks
- 8 chicken drumsticks, skin removed (for a lighter dish)
- Non-stick cooking spray (to prevent sticking)
- 1 cup water
- 1 Tablespoon sriracha sauce (adjust to taste; ½ Tbsp is milder)
- ½ cup balsamic vinegar
- ½ cup soy sauce (use low-sodium if preferred)
- 4 teaspoons sugar (brown sugar works too)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
- 2 Tablespoons scallions or chives, diced (for garnish)
- 1 teaspoon sesame seeds (optional, for extra crunch)
How to Make Asian Glazed Chicken Drumsticks
- Brown the chicken: Heat a large skillet over high heat and lightly spray with non-stick cooking spray. Add the chicken drumsticks and brown for 3-4 minutes, turning occasionally to sear all sides.
- Add the sauce ingredients: Pour in the water, balsamic vinegar, soy sauce, sugar, garlic, ginger, and sriracha sauce. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, ensuring the chicken cooks through.
- Reduce the glaze: Uncover the skillet and increase the heat to high. Let the sauce reduce for 8-10 minutes, stirring occasionally, until it thickens into a glossy glaze. Watch closely to prevent burning.
- Serve: Transfer the chicken to a serving platter and drizzle the glaze on top. Garnish with diced scallions/chives and sesame seeds. Serve with rice and steamed broccoli for a complete meal.
Serving Suggestions to Elevate Your Meal
Pair these Asian Glazed Chicken Drumsticks with steamed jasmine rice or cauliflower rice for a lighter option. Add a side of roasted broccoli, snap peas, or stir-fried bok choy to balance the rich glaze. For a refreshing contrast, serve with a simple cucumber salad tossed in rice vinegar and sesame oil.
Storage and Reheating Tips
Store leftover drumsticks in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water to prevent drying out. Alternatively, microwave them in 30-second intervals until warmed through. The glaze will thicken further when chilled, so a little extra liquid helps restore its saucy consistency.
Recipe Variations for Every Taste
Swap chicken drumsticks for thighs or wings if preferred. For a spicier kick, double the sriracha or add a pinch of red pepper flakes. If you’re avoiding sugar, substitute honey or maple syrup for a natural sweetness. Vegetarian? Try this glaze on crispy tofu or roasted cauliflower florets—it’s just as delicious!
Time-Saving Tips for Busy Cooks
Prep the glaze ingredients ahead of time and store them in a jar in the fridge. When ready to cook, simply brown the chicken and add the pre-mixed sauce. Use pre-minced garlic and ginger to save chopping time. For even faster cooking, use an air fryer to crisp the drumsticks before glazing.
Equipment Guidance for Perfect Results
A heavy-bottomed skillet is key for even browning and preventing the glaze from burning. If you don’t have one, a nonstick pan works well too. Keep a silicone spatula handy for stirring the glaze as it thickens. For easy cleanup, line your platter with parchment paper before serving.
Asian Glazed Chicken Drumsticks
Ingredients
- 8 chicken drumsticks, skin removed
- non-stick cooking spray
- 1 cup water
- 1 Tablespoon sriracha sauce more or less to taste- I used about 1/2 Tbsp and it was perfect for me
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 teaspoons sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 Tablespoons scallions or chives, diced
- 1 teaspoon sesame seeds
Instructions
- In a heavy large skillet pan, brown chicken on high for 3-4 minutes with a little spray oil.
- Add water, balsamic, soy sauce, sugar, 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).
- Transfer chicken to a platter and pour glaze on top. Top with chives/scallions and sesame seeds and serve. We served it with some rice and broccoli . . . it was delicious!