Chicken Drums with Hoisin Barbecue Sauce
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 400°F (200°C)
Mix together the hoisin sauce, rice vinegar, ketchup, honey, sesame oil and Thai-style hot chili sauce (e.g., Sriracha brand) in a large bowl or resealable plastic bag. Set aside.
Add chicken drum sticks to above marinade and mix well. If using a bag, remove as much air as possible, seal and mix well using hands over outside of bag to coat all pieces. Marinate one hour and preferably overnight.
Bake in preheated oven for about 45 minutes and until internal temperature registers 165°F (74°C). Turn chicken drums and baste with extra sauce half way through cooking.
Serve baked chicken drumsticks sprinkled with the sesame seeds and sliced green onion.
Helpful Tip
While you are at it you may want to double the recipe, placing sauce ingredients and chicken for a second meal in a plastic resealable bag. Freeze immediately. To use, defrost in the refrigerator overnight. *Recipe image depicts skin-on drums.
Nutrition Info
| Per 150 g serving | Amount |
|---|---|
| Calories | 250 |
| Protein | 22 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrate | 21 g |
| Fibre | 1 g |
| Sugar | 16 g |
| Cholesterol | 85 mg |
| Sodium | 550 mg |
| Per 150 g serving | % Daily Value |
|---|---|
| Potassium | 9 |
| Calcium | 4 |
| Iron | 10 |
| Vitamin A | 2 |
| Vitamin C | 10 |
| Vitamin B6 | 23 |
| Vitamin B12 | 20 |
| Folate | 8 |
| Zinc | 30 |
