Adapted from Skinnytaste
~from Savoring Time in the Kitchen
8 medium chicken drumsticks, skin removed
Non-stick cooking spray or 1 Tablespoon of Olive Oil
1 cup water
1 tablespoon Sriracha hot sauce*
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated**
2 tablespoons chives or green onions, chopped
1 teaspoon sesame seeds
*You can find Sriracha Sauce at most grocery stores and at Walmart.
** Tip - you can keep whole pieces of ginger frozen. Simple peel away the skin and grate. Place remaining ginger back in the freezer for next time!
Spray a large, heavy saucepan with non-stick spray or add 1 tablespoon of olive oil and place over medium high heat. Brown chicken legs for about 10 minutes, turning to brown all sides.
Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.
Remove cover and bring heat back to medium high, allowing sauce to reduce down, about 10-15 minutes, or until it becomes a thick glaze, turning chicken occasionally. Be careful that the glaze doesn't burn during this last step.
Transfer chicken to a platter and top with remaining glaze from pan. Sprinkle with chopped chives or green onions and sesame seeds.
I served this with a quinoa pilaf and broccoli.
I found the easiest way to pull off the skin from the drumsticks was to loosen the skin from the wide part of the drumstick and grab it with a piece of paper toweling over my fingers then pull down and over the small end of the drumstick. Then, I used my kitchen scissors to cut the skin away.