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–+ servings

Asian Glazed Chicken Drumsticks

Slow Cooker Asian Glazed Chicken Drumsticks seasoned with a sweet and savory sauce
These slow cooker Asian glazed chicken drumsticks are sticky, sweet, and savory, making them a perfect choice for busy weeknights or lazy weekends.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 8–10 pieces chicken drumsticks (about 2–2.5 lb)
  • 1/2 cup low-sodium soy sauce swap tamari for gluten-free
  • 1/3 cup honey or maple syrup for vegan swap, use maple and a vegan oyster sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons sriracha or other chili paste adjust to taste
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or 1 tsp ground ginger in a pinch
  • 1/4 cup chicken stock or water
  • 2 teaspoons cornstarch mixed with 2 tsp cold water slurry to thicken
  • Sesame seeds and sliced scallions for garnish
  • 1–2 teaspoons fish sauce optional for umami punch

Instructions

Preparation

  • Pat drumsticks dry and season lightly with pepper. Salt can be added later to taste because soy sauce is salty.
  • In a bowl, whisk soy sauce, honey, hoisin, rice vinegar, sriracha, sesame oil, garlic, ginger, and chicken stock.
  • (Optional) Heat a skillet over medium-high and brown drumsticks for 2 minutes per side for better color.
  • Arrange drumsticks in the slow cooker and pour the sauce over so pieces are partly submerged.

Cooking

  • Cook on low for 5–6 hours or high for 3–4 hours, until internal temperature reaches 165°F and meat pulls near the bone.
  • Remove drumsticks and transfer sauce to a small saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook until glossy and thickened (about 2 minutes).
  • Toss drumsticks in the reduced glaze, then plate and garnish with sesame seeds and scallions.
  • For crisp skin, place glazed drumsticks on a baking sheet under a hot broiler for 2–4 minutes, watching closely.

Notes

For a less sweet glaze, reduce honey by 1–2 tablespoons. If hoisin isn’t available, add an extra tablespoon of soy and a teaspoon of brown sugar. Leftovers can be refrigerated for up to 3-4 days and frozen for up to 3 months. Reheat gently before serving, ensuring chicken reaches 165°F.