More slow cooker fun for the weekend! Slow Cooker Asian Glazed Drumsticks 3 pounds chicken drumsticksFor the Sauce:1/4 cup honey1/4 cup low sodium soy sauce1/4 cup balsamic vinegar2 tablespoons brown sugar6 cloves garlic, minced1 tablespoon Sriracha, or to taste1 teaspoon ground ginger For the Slurry:2 tablespoons cold water2 tablespoons cornstarch Garnishes:Toasted sesame seedsFresh cilantro Pat dry your drumsticksPlace 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.Slow Cooker Asian Glazed Drumsticks
More slow cooker fun for the weekend! Slow Cooker Asian Glazed Drumsticks 3 pounds chicken drumsticksFor the Sauce:1/4 cup honey1/4 cup low sodium soy sauce1/4 cup balsamic vinegar2 tablespoons brown sugar6 cloves garlic, minced1 tablespoon Sriracha, or to taste1 teaspoon ground ginger For the Slurry:2 tablespoons cold water2 tablespoons cornstarch Garnishes:Toasted sesame seedsFresh cilantro Pat dry your drumsticksPlace 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.