Slow Cooker Asian Glazed Chicken Drumsticks

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Slow Cooker Asian Glazed Chicken Drumsticks

Tender, juicy, and coated in a sweet and savory glaze, these Slow Cooker Asian Glazed Drumsticks are bursting with flavor and make the perfect fuss-free dinner. With a delicious blend of soy sauce, honey, garlic, and a touch of sriracha, this slow-cooked chicken dish will quickly become a family favorite.

Why You’ll Love This Recipe

  • Set it and forget it: The slow cooker does all the heavy lifting.
  • Bold, balanced flavors: Sweet from honey, tangy from balsamic vinegar, and a mild kick from sriracha.
  • Perfect texture: Drumsticks are fall-off-the-bone tender with an optional crispy broiled finish.
  • Great for meal prep or gatherings: Easy to double and reheat beautifully.

Ingredients

For the Chicken:

  • 3 pounds chicken drumsticks

For the Sauce:

  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 6 garlic cloves, minced
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon ground ginger

For the Slurry (To Thicken Sauce):

  • 2 tablespoons cold water
  • 2 tablespoons cornstarch

Optional Garnishes:

  • Toasted sesame seeds
  • Freshly chopped cilantro

Instructions

  1. Prepare the Chicken:
    Place the chicken drumsticks in a 6.5-quart (or larger) slow cooker. Set aside.
  2. Make the Sauce:
    In a medium mixing bowl, whisk together the honey, soy sauce, balsamic vinegar, brown sugar, garlic, sriracha, and ground ginger until well combined.
  3. Coat the Chicken:
    Pour the sauce over the drumsticks in the slow cooker. Gently toss to ensure the drumsticks are fully coated.
  4. Slow Cook:
    Cover and cook on LOW for 4 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  5. Thicken the Sauce (Optional):
    About 15 minutes before the chicken is done, whisk together the cornstarch and cold water in a small bowl to make a slurry.
    Remove the slow cooker lid, stir the slurry into the sauce, and re-cover. Continue cooking on HIGH for another 10 to 12 minutes, or until the sauce thickens.
  6. Optional Crisping Step:
    For crispy skin, preheat your oven broiler. Transfer drumsticks to a baking sheet lined with parchment paper and broil for 1–2 minutes, watching closely, until the skin is slightly crisp.
  7. Serve:
    Spoon extra sauce over the drumsticks and garnish with toasted sesame seeds and fresh cilantro. Serve hot with rice, steamed vegetables, or noodles.

Tips for Success

  • Use skin-on drumsticks for the best flavor and juiciness.
  • Adjust spice level by adding more or less sriracha to suit your taste.
  • If your sauce doesn’t thicken to your liking, leave the lid off for the last few minutes of cooking to allow excess moisture to evaporate.
  • Storing leftovers: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Suggested Pairings

  • Steamed jasmine or basmati rice
  • Garlic stir-fried green beans or bok choy
  • Sesame noodles or an Asian-style slaw

Nutrition (Per Serving, Estimated)

  • Calories: 331
  • Protein: 28g
  • Carbohydrates: 22g
  • Fat: 14g
  • Sugar: 17g
  • Sodium: 575mg
  • Cholesterol: 140mg

Nutritional values are approximate and may vary based on ingredients used.

 

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