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Slow Cooker Asian Glazed Chicken Drumsticks served with vegetables

Asian Glazed Chicken Drumsticks

These slow-cooked chicken drumsticks have a sticky, sweet glaze that delivers big flavor with minimal effort, making it a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 290
Ingredients Method Notes

Ingredients
  

For the glaze
  • 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 For sweetness and depth
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp sriracha 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
For the chicken
  • 8-10 chicken drumsticks About 2–2.5 lb
  • Optional 1–2 tsp fish sauce For umami depth

Method
 

Preparation
  1. Pat the drumsticks dry and season lightly with freshly ground black pepper.
  2. 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.
  3. (Optional) Heat a skillet over medium-high heat with a tablespoon of oil. Brown the drumsticks 2 minutes per side until golden.
Cooking
  1. Arrange drumsticks in the slow cooker in a single layer if possible. Pour the sauce over them, turning to coat.
  2. 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.
Finishing
  1. 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.
  2. Whisk in the cornstarch slurry, simmer for about 1–2 minutes until the sauce thickens and becomes glossy.
  3. Toss the drumsticks in the reduced glaze to coat, or brush the glaze over them.
  4. (Optional) For crisper skin, place the glazed drumsticks on a baking sheet and broil for 2–4 minutes, watching closely to avoid burning.
Serving
  1. Garnish with toasted sesame seeds and sliced scallions, then serve.

Notes

Store leftovers in an airtight container for 3–4 days in the fridge. You can freeze for up to 3 months. Reheat to 165°F before serving.