Monday, June 23, 2014

Crockpot: Sticky Chicken Drumsticks

Always a fan of Sticky Chicky, this one got some points for being able to be put in the crockpot and cooked while I went about doing other things.

Yup, it's pretty high in sugar (thanks brown sugar and honey), but low in saturated fat, which we like. Bonus: Toddlers like it too!



  • 1/2 cup honey
  • 1/2 cup light brown sugar
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoons fresh grated ginger
  • 2 teaspoons sriracha (or other hot pepper sauce)
  • black pepper
  • 10 chicken drumsticks (skin them if you must - we did)
  • cilantro
  • toasted sesame seeds

  1. In a saucepan whisk together the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. 
  2. Bring to a boil, then lower the temperature and simmer for 5 minutes, until the sugars have dissolved and the sauce is beginning to thicken.
  3.  Remove from heat and allow to cool for a few minutes.
  4. Add the chicken to the crockpot, and pour the sauce over it all mixing well to coat the chicken all over. 
  5. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process. 
  6. Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
  7. Serve with steamed white rice

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