Slow Cooker Asian Glazed Drumsticks

Slow Cooker Asian Glazed Drumsticks

 

3 pounds chicken drumsticks

For the Sauce:

1/4 cup honey

1/4 cup low sodium soy sauce

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cloves garlic, minced

1 tablespoon Sriracha, or to taste

1 teaspoon ground ginger

 

For the Slurry:

2 tablespoons cold water

2 tablespoons cornstarch

 

Garnishes:

Toasted sesame seeds

Fresh cilantro

 

Pat dry your drumsticks

Place drumsticks in a slow cooker; set aside.

In a mixing bowl, whisk together honey, soy sauce, balsamic vinegar, brown sugar, minced garlic, sriracha and ground ginger.

Pour soy sauce mixture over the chicken drumsticks and gently toss to coat.

Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. Chicken is cooked through when internal temperature hits 165-170 degrees.

If you’d like to thicken the sauce, make a slurry about 15 minutes before the chicken is done: in a small bowl or cup, whisk together water and cornstarch.

Remove cover from slow cooker and stir the slurry into the sauce; recover and cook on HIGH heat for 10 to 12 more minutes, or until sauce has thickened.

Serve drumsticks with sauce and top with sesame seeds and cilantro.