The sticky, sweet-salty-spicy glaze gives the drumsticks so much flavor it’s hard to believe two come in at just 215 calories. Brad loves it when I make these and even looks forward to bringing the leftovers to lunch the next day.
If you use gluten-free soy sauce these are gluten-free. Substitute honey for the sugar to make them paleo-friendly.
- 8 medium chicken drumsticks
- olive oil spray
- 1 cup water
- 1/3 cup balsamic vinegar
- 1/3 cup low sodium soy sauce
- 1 tbsp Sriracha hot sauce (more or less to taste)
- 2 tbs sugar
- 1 tbs garlic, minced
- 1 tbs ginger, minced
- 2 tbsp chives, minced
- 1 tsp sesame seeds
Remove the skin from the drumsticks. This is actually really easy if you use a paper towel in each hand to grasp the drumstick and the skin.
Spray a dutch oven or heavy pot with olive oil and heat on high. Cook chicken, turning occasionally, until browned, about 4-6 minutes.
Add water, vinegar, soy sauce, hot sauce, sugar, garlic and ginger to the pot and bring to a boil. Reduce heat to low and simmer, covered, until chicken is just cooked through, about 20 minutes.
Remove lid, increase heat to high and return sauce to a boil. Reduce, stirring occasionally, until the sauce is thick and sticky, about 8-10 minutes. Turn chicken regularly and be careful not to let the glaze burn.
Serve chicken coated with sauce. Garnish with chives and sesame seeds.
Calories 215 Total Fat 7.2g Saturated Fat 1.9g Trans Fat 0.0g Cholesterol 79mg Sodium 817mg Potassium 285mg Total Carbohydrates 10.1g Sugars 6.5g Protein 25.5g Weight Watchers Points: 5 PointsPlus: 5