Chicken Drumsticks with Asian Barbecue Sauce
Recipe from Food & Wine

Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger.


Chicken Drumsticks with Asian Barbecue Sauce
Con Poulos

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Servings: 8
Prep Time: 40 mins
Total Time: 1 hr
Related Categories: Asian Cuisine, Baked Chicken Drumsticks, Barbecue Sauce, Chicken, Dinner
 
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Ingredients
  • 2  tablespoons
    vegetable oil
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  • 1  teaspoon
    Chinese five-spice powder
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  • 16 
    chicken drumsticks (3 pounds)
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  •  
    Salt and freshly ground pepper
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  • 3/4  cup
    hoisin sauce
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  • 1/4  cup
    sweet Asian chile sauce or hot pepper jelly
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  • 1/4  cup
    unseasoned rice vinegar
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  • 1/4  cup
    chicken stock or broth
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  • 2  tablespoons
    minced fresh ginger
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  • 2 
    large garlic cloves
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  • 1  teaspoon
    toasted sesame oil
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  • 1  cup
    toasted sesame seeds
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Directions
1.
Preheat the oven to 425 degrees. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
2.
Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
3.
Transfer the chicken to a bowl and toss with the sauce, until completely coated.
4.
Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
5.
Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
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When you're craving a cookout and can't be outside, make these chicken drumsticks. They bake in the oven but are coated with sweet barbecue flavor.

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