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Hoisin-glazed Chicken Drumsticks

Hoisin-glazed Chicken Drumsticks

These oven-roasted chicken drumsticks are brushed with a glossy hoisin, honey, soy, ginger, and garlic glaze that caramelizes beautifully under high heat. Serve them with steamed rice and crisp vegetables for an easy chinese-inspired dinner.

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves: 4

Ingredients

  • 0.33 cup hoisin sauce
  • 0.25 tsp black pepper (freshly ground)
  • 2 stalks scallions (thinly sliced)
  • 2 tbsp low-sodium soy sauce
  • 3 cloves garlic (minced)
  • 1.5 tbsp honey
  • 1 tsp sesame seeds (toasted)
  • 1 tbsp toasted sesame oil
  • 0.5 tsp chinese five-spice powder
  • 1 tbsp fresh ginger (finely grated)
  • 1 tbsp rice vinegar
  • 0.25 tsp kosher salt
  • 8 pieces chicken drumsticks (about 2 1/2 lb total)

Instructions

  1. Heat the oven to 425°F (220°C) with a rack in the center position, and line a 13-by-18-inch rimmed sheet pan with aluminum foil for easier cleanup.
  2. Set a wire rack inside the prepared sheet pan and lightly coat the rack with nonstick spray or a thin film of oil so the glaze will not stick as it caramelizes.
  3. Pat the 8 chicken drumsticks dry with paper towels on a separate cutting board, keep the raw chicken away from ready-to-eat foods, and wash your hands, knife, board, and any surfaces that touched raw poultry with hot soapy water.
  4. Season the drumsticks all over with 0.25 tsp kosher salt and 0.25 tsp freshly ground black pepper, then arrange them on the wire rack with at least 1 inch of space between pieces for even browning.
  5. Whisk 0.33 cup hoisin sauce, 2 tbsp low-sodium soy sauce, 1.5 tbsp honey, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp finely grated fresh ginger, 3 minced garlic cloves, and 0.5 tsp Chinese five-spice powder in a small saucepan until smooth.
  6. Place the saucepan over medium heat and simmer the glaze, whisking often, for 3-4 minutes until the garlic smells fragrant and the sauce thickens enough to lightly coat the back of a spoon.
  7. Spoon about one-third of the warm glaze into a clean small bowl for the first brushing, and keep the remaining glaze in the saucepan; do not dip a brush that has touched raw chicken back into the reserved saucepan glaze.
  8. Brush the drumsticks on all sides with the glaze from the small bowl, then roast the chicken on the center rack of the 425°F (220°C) oven for 20 minutes until the skin begins to brown at the edges.
  9. Remove the sheet pan from the oven with oven mitts, turn each drumstick with tongs, and brush the chicken with another third of the reserved glaze from the saucepan.
  10. Return the pan to the oven and roast for 12 minutes, until the glaze is bubbling and the thicker ends of the drumsticks are deeper golden brown.
  11. Brush the drumsticks with the final third of the reserved glaze and roast for 5-8 minutes more, until the glaze is sticky and an instant-read thermometer inserted into the thickest part of each drumstick without touching bone registers at least 165°F (74°C).
  12. Transfer the drumsticks to a clean serving platter with tongs and let them rest for 5 minutes so the juices settle and the carryover heat finishes the meat evenly.
  13. Sprinkle the rested drumsticks with 2 thinly sliced scallions and 1 tsp toasted sesame seeds, then serve hot while the glaze is glossy and the chicken is tender.

Nutrition (per serving)

  • Calories: 381
  • Protein: 33 g
  • Fat: 20 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Sugar: 11 g
  • Sodium: 965 mg

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