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A fun and yummy weeknight dinner.


chicken drumsticks with asian barbecue sauce

2 tablespoons vegetable oil

1 teaspoon Chinese five-spice powder

6 to 8 chicken drumsticks

salt and freshly ground black pepper

1/2 cup hoisin sauce

1/4 cup sweet Asian chile sauce

1/4 cup unseasoned rice vinegar

1/4 cup chicken broth

2 tablespoons minced fresh ginger

2 garlic cloves

1 teaspoon toasted sesame oil

1 cup toasted sesame seeds

Heat oven to 425F. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice until cooked.

Meanwhile, combine the hoisin sauce, chile sauce, rice vinegar, broth, ginger, garlic and sesame oil in a saucepan and simmer until slightly thickened.

Transfer the chicken to a bowl and toss with the sauce until completely coated.

Heat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally until glazed and sticky.

Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat.


Recipe adapted from Food and Wine, October 2009