Slow Cooker Asian Glazed Chicken Drumsticks
I still remember the first time I let a slow cooker do the heavy lifting for a weeknight dinner — sticky, sweet-glazed drumsticks that tasted like they’d simmered for hours in a restaurant. These Slow Cooker Asian Glazed Chicken Drumsticks deliver on that: minimal hands-on time, big flavor, and juicy meat that falls off the bone. It’s the sort of recipe you make when you want a comforting, crowd-pleasing meal without hovering over the stove. If you’re already a slow-cooker fan, you might also enjoy this hearty slow-cooker white chicken chili I often pair on rotation for cold nights.
Why you’ll love this dish
This recipe balances sweet, salty, and spicy in a way that’s approachable for families yet interesting enough for a casual dinner party. The slow cooker locks in moisture so drumsticks stay tender, and finishing the sauce on the stove concentrates the flavors into a glossy glaze that clings to the chicken.
"Sticky, finger-licking good — the glaze is the star, and the slow cooker makes cleanup easy."
Reasons to make it now:
- Hands-off cooking for busy evenings.
- Economical: drumsticks are budget-friendly and satisfying.
- Flexible: swap honey for maple or add fish sauce for depth.
- Kid-friendly with an optional sriracha kick for adults.
If you want another slow-cooker crowd-pleaser with bold flavors, check this alternate take on slow-cooked chicken: slow-cooker white chicken chili.
The cooking process explained
Before you grab ingredients, here’s the simple flow so you know what to expect:
- Whisk together a soy-honey-hoisin glaze with aromatics.
- (Optional) Brown drumsticks briefly for color and flavor.
- Slow-cook until the chicken reaches a safe internal temp (165°F) and is tender.
- Reduce the cooking liquid on the stovetop with a cornstarch slurry to a shiny glaze.
- Toss or brush the drumsticks in the glaze and broil briefly for crisp skin, if desired.
This overview helps if you’re scanning: prep 10 minutes, slow-cook 3–6 hours, finish on the stove 2–3 minutes, optional broil 2–4 minutes.
What you’ll need
- 8–10 chicken drumsticks (about 2–2.5 lb)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/3 cup honey or maple syrup (maple for vegan-ish notes)
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sriracha or other chili paste (adjust to taste)
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup chicken stock or water
- 2 tsp cornstarch mixed with 2 tsp cold water (slurry)
- Sesame seeds and sliced scallions for garnish
- Optional: 1–2 tsp fish sauce for umami depth
Substitutions and notes inline:
- Low-sodium soy lets you control salt — use regular if that’s what you have and reduce added salt elsewhere.
- Hoisin adds sweetness and depth; for a simpler pantry version, add an extra tablespoon of soy + a splash of plum jam.
- For gluten-free: use tamari and ensure hoisin is certified gluten-free.
Directions to follow
- Pat the drumsticks dry and season lightly with freshly ground black pepper. Dry skin helps color and texture.
- In a medium bowl, whisk together soy sauce, honey (or maple), hoisin, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and chicken stock. Taste and adjust heat or sweetness.
- (Optional) Heat a skillet over medium-high heat with a tablespoon of oil. Brown the drumsticks 2 minutes per side until golden — this adds flavor but isn’t necessary.
- Arrange drumsticks in the slow cooker in a single layer if possible. Pour the sauce over them, turning to coat.
- Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reads 165°F (74°C) at the thickest part and juices run clear. Slow cookers vary; start checking at the lower end of the time.
- When done, transfer the drumsticks to a rimmed plate and tent with foil. Pour the cooking liquid into a saucepan set over medium-high heat. Bring to a simmer.
- Whisk in the cornstarch slurry, simmer for about 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat.
- Toss the drumsticks in the reduced glaze to coat, or brush the glaze over them. For crisper skin, place the glazed drumsticks on a baking sheet and broil 2–4 minutes, watching closely to avoid burning.
- Garnish with toasted sesame seeds and sliced scallions, then serve.
Best ways to enjoy it
Serve these drumsticks over steamed jasmine rice or coconut rice to soak up the sauce. For vegetable sides, roasted broccoli, sugar snap peas, or a quick cucumber salad with rice vinegar and sesame oil are lovely. For a more casual spread, put out sticky buns of rice, wedges of coleslaw, and let folks grab drumsticks with chopsticks or hands.
Pairing suggestion: a crisp Asian-style slaw balances the glaze’s sweetness. If you want a comforting pairing from the slow-cooker family, this marry-me chicken pasta gives a different, richer take on saucy chicken dishes: delicious marry-me chicken pasta.
Storage and reheating tips
- Refrigerate: Store leftover glazed drumsticks in an airtight container for up to 3–4 days. Keep sauce separate if you plan to reheat gently.
- Freeze: Place cooled drumsticks in a freezer-safe container or bag with some reserved glaze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 325°F oven covered with foil for 15–20 minutes, or reheat gently on the stovetop in a skillet with a splash of water, turning to coat with sauce. Broil 1–2 minutes at the end if you want to refresh crispness.
Food safety note: always reheat to 165°F before serving.
Helpful cooking tips
- Use a thermometer: Slow-cooker times vary; always check for 165°F in the thickest part of the drumstick.
- Control sweetness: Start with 1/3 cup honey and reduce by a tablespoon if you prefer less sweet. Sriracha balances the sugar.
- Make it ahead: You can slow-cook the night before, refrigerate, then reduce and broil just before serving for a freshly finished glaze.
- One-pot shortcut: If you want fewer dishes and don’t mind softer skin, skip the optional broil and enjoy straight from the slow cooker. For other slow-cooked comfort ideas, try this easy slow-cooker chicken stew for inspiration: easy slow-cooker chicken stew.
Flavor swaps
- Sticky orange: Replace hoisin with orange marmalade + a splash of soy and add orange zest.
- Coconut-sesame: Use coconut aminos instead of soy, increase sesame oil, and stir in a tablespoon of creamy peanut butter for richness.
- Spicy-sweet Korean style: Swap hoisin for gochujang (use less, it’s spicy) and add a tablespoon of brown sugar.
- Make it gluten-free: Use tamari and check labels on hoisin or use a gluten-free alternative.
Helpful answers
Q: Can I use bone-in chicken thighs instead of drumsticks?
A: Yes. Bone-in, skin-on thighs work beautifully. They may need similar cooking times; check for 165°F internal temperature and give an extra 15–30 minutes if needed.
Q: Can I prep the sauce and refrigerate overnight before cooking?
A: Absolutely. Combine the sauce and refrigerate up to 24 hours; add the chicken and slow-cook as directed. Marinating overnight will deepen the flavor.
Q: How do I make the glaze thicker without cornstarch?
A: Simmer the sauce longer to reduce and concentrate, or whisk in a teaspoon of tomato paste or a small dab of butter to add shine. Cornstarch is the quickest thickener.
Q: Is this recipe kid-friendly?
A: Yes — omit or reduce the sriracha for a milder sauce. You can serve the glaze on the side so kids control the heat.
Q: How long can I freeze leftovers?
A: Up to 3 months in an airtight freezer container. Thaw overnight in the fridge before reheating.
Conclusion
These slow-cooker glazed drumsticks are a weeknight hero: low work, big payoff, and plenty of room for flavor tweaks. If you want a reference version of this recipe online, here’s a similar write-up for more inspiration: Slow Cooker Asian Glazed Chicken Drumsticks. For a sesame-focused variation and another blogger’s take on slow-cooker drumsticks, see Slow Cooker Sesame Chicken Drumsticks – Art From My Table.
Enjoy — and don’t skip the broil if you like a little crunch on the skin.
Asian Glazed Chicken Drumsticks
Ingredients
Method
- Pat the drumsticks dry and season lightly with freshly ground black pepper.
- In a medium bowl, whisk together soy sauce, honey (or maple), hoisin, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and chicken stock. Taste and adjust heat or sweetness.
- (Optional) Heat a skillet over medium-high heat with a tablespoon of oil. Brown the drumsticks 2 minutes per side until golden.
- Arrange drumsticks in the slow cooker in a single layer if possible. Pour the sauce over them, turning to coat.
- Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reads 165°F (74°C) at the thickest part.
- Transfer the drumsticks to a rimmed plate and tent with foil. Pour the cooking liquid into a saucepan set over medium-high heat to bring to a simmer.
- Whisk in the cornstarch slurry, simmer for about 1–2 minutes until the sauce thickens and becomes glossy.
- Toss the drumsticks in the reduced glaze to coat, or brush the glaze over them.
- (Optional) For crisper skin, place the glazed drumsticks on a baking sheet and broil for 2–4 minutes, watching closely to avoid burning.
- Garnish with toasted sesame seeds and sliced scallions, then serve.
