Asian Glazed Chicken Drumsticks (Printable)

Tender drumsticks in a sweet and savory Asian glaze, slow-cooked to perfection for juicy, flavorful meat.

# What You'll Need:

→ Chicken

01 - 12 chicken drumsticks (about 3.3 lbs), skin removed if desired

→ Glaze

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon sesame oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water

→ Garnish

13 - 2 scallions, thinly sliced
14 - 1 tablespoon sesame seeds

# How to Make It:

01 - Whisk together soy sauce, honey, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until smooth.
02 - Arrange drumsticks in slow cooker. Pour glaze over chicken, turning pieces to ensure even coating on all sides.
03 - Cover and cook on low setting for 4 hours until chicken reaches internal temperature of 165°F and meat is tender.
04 - Transfer drumsticks to serving platter and tent loosely with aluminum foil to retain heat.
05 - Pour cooking liquid into saucepan. Combine cornstarch and water in small cup to create slurry. Whisk slurry into simmering liquid and boil for 2-3 minutes until thickened, stirring constantly.
06 - Brush thickened sauce generously over drumsticks. Sprinkle with scallions and sesame seeds immediately before serving.

# Expert Suggestions:

01 -
  • The chicken becomes impossibly tender, literally falling off the bone with zero effort from you
  • That glaze hits every flavor note sweet, salty, tangy, and just enough heat to keep things interesting
  • Your slow cooker does all the heavy lifting while you go about your day
02 -
  • The cornstarch step is absolutely crucial I skipped it once and ended up with delicious but soupy chicken that didn't stick to anything
  • Don't rush the sauce reduction, those extra 2-3 minutes of boiling transform good into unforgettable
  • Low and slow is the only way to go here high heat will make the chicken tough and dry
03 -
  • Pat the chicken dry before adding the glaze if you want extra crispy skin, though this does make the dish slightly less tender
  • Set your slow cooker to warm after cooking if you're not ready to serve immediately the sauce will keep coating everything

Go Back