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Hoisin-and-Chili-Glazed Chicken Drumsticks with Slaw

Recipe photo courtesy of Sharon Radisch

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

Source: Martha Stewart Living, March 2016
Total Time Prep Servings

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  • 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!
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • dougcollinsro
    6 FEB, 2016
    Something wrong here. The drumsticks simply do not "blacken"; is the temp wrong? Should it be 475? Still tasty.
    Reply

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