Recipes Ingredients Meat & Poultry Chicken Hoisin-and-Chili-Glazed Chicken Drumsticks with Slaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 4 For a finger lickin' good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw. Ingredients 8 chicken drumsticks (about 2 pounds) Coarse salt and freshly ground pepper ⅓ cup hoisin sauce 2 teaspoons chili paste, such as sambal oelek ½ 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 ⅓ cup chopped cilantro, plus more for serving Steamed rice, for serving Directions 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. 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. Rate it Print