I was hesitant to make this.  First, I was worried it’d be too sweet, and second, I was worried my husband wouldn’t like it.

After we had the first bite, my husband said “This is an eleven!”.  I asked what he was talking about, and he said that on a scale of one to ten, this was an eleven!  He loved it, I loved it, my 4 year old loved it (I used less hot sauce with him in mind).  I literally cannot wait to make this again.  It was amazing.

Oh, and have you ever wondered how to get that skin off a chicken leg or wing?  Use a paper towel… if you hold a paper towel to grasp the chicken skin and pull, it’ll come off easily!

Make this tonight!  Seriously, you will not be disappointed.  I served it with some steamed rice and some boiled edamame that I had (found in my grocer’s freezer section).

Asian Glazed Drumsticks
courtesy of Gina’s Skinny Recipes

serves: 4 (2 drumsticks)
WW PointsPlus: 5

8 medium chicken drumsticks, skin removed
olive oil spray (I used Pam)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or use sugar – I do love my agave though! Great in tea!)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

Add water, balsamic, soy sauce, agave, 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 and sesame seeds and serve.

~M