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Chrysalis Vineyards

Chicken Drumsticks with Asian Barbecue Sauce - 2018 Sarah's Patio Red

Chicken Drumsticks with Asian Barbecue Sauce - 2018 Sarah's Patio Red
Recipe Date:
November 1, 2019
Serving Size:
Cook Time:
Imperial (US)
The slightly sweet aspect of these drumsticks pair really nicely with Sarah's Patio Red because of the wines subtle sweetness. The spice of the meal brings out the earthiness of the wine as well.
  • 2 tbsps vegetable oil
  • 1 tsp Chinese five-spice powder
  • 3 lbs 16 chicken drumsticks
  • Salt and freshly ground pepper
  • 3/4 cup hoisin sauce
  • 1/4 cup sweet Asian chile sauce or hot pepper jelly
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup chicken stock or broth
  • 2 tbsps minced fresh ginger
  • 2 large garlic cloves
  • 1 tsp toasted sesame oil
  • 1 cup toasted sesame seeds

Step 1    

Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.

Step 2    

Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.

Step 3    

Transfer the chicken to a bowl and toss with the sauce, until completely coated.

Step 4    

Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.

Step 5    

Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.

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