New This Month

Hoisin-and-Chili-Glazed Chicken Drumsticks with Slaw


For a finger lickin' good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sharon Radisch

Source: Martha Stewart Living, March 2016


  • 8 chicken drumsticks (about 2 pounds)
  • Coarse salt and freshly ground pepper
  • 1/3 cup hoisin sauce
  • 2 teaspoons chili paste, such as sambal oelek
  • 1/2 head napa cabbage, shredded (6 cups)
  • 4 medium carrots, peeled and shredded (2 cups)
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced (2 cups)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 1/3 cup chopped cilantro, plus more for serving
  • Steamed rice, for serving


  1. Preheat oven to 375 degrees. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.

  2. Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.

Reviews Add a comment

  • MS10368450
    2 APR, 2016
    I made this recipe for dinner last night and it was delicious. The chicken (I used thighs) browned beautifully in my oven. The Asian slaw was very tasty (love sesame oil) and the white rice was the perfect neutral balance. I'll be making this dinner time and again. So much better than take-out!
  • MS10368450
    2 APR, 2016
    This recipe was delicious. The chicken blackened in my oven and I used thighs instead of drumsticks. The Asian slaw was a great side dish and the white rice balanced the meal just perfectly. I'll be making this dinner many times over . . . so much better than take-out.
  • dougcollinsro
    6 FEB, 2016
    So many things wrong here, I have to wonder if anyone made this before posting it: (1) The chicken simply does NOT blacken as in the photo, even under the broiler; (2) The chicken is virtually flavorless; the sauce simply does not penetrate the meat (skin is good, however); (3) There is hardly any juice to put over the chicken; (3) There is about 2 or 3 times too much slaw; (4) The slaw is bland and very tiresome; (5) Best part of this meal was the rice. NOT a keeper! How did it get posted?
  • dougcollinsro
    6 FEB, 2016
    Something wrong here. The drumsticks simply do not "blacken"; is the temp wrong? Should it be 475? Still tasty.