Asian Glazed Drumsticks

These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points. So easy to throw all of the ingredients in and let it simmer for 20 minutes. The chicken was very tender and came off of the bone easily. I made rice with ours and put some of the remaining sauce over the top. Delicious!

Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts

Points+: 5 pts • Calories: 213 • Fat: 4.7 g • Protein: 27.5 g 

Carb: 12.7 g • Fiber: 0.4 g  

INGREDIENTS:

8 medium chicken drumsticks, skin removed

olive oil spray

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 sugar

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds

DIRECTIONS:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, sugar, 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.