A quick and easy Korean BBQ sauce is the key in these Korean Glazed Chicken Drumsticks. You are going to want to put it on everything!
The tangy flavors of Korean BBQ have been sweeping the nation for years now. We absolutely love it. I think I’ve mentioned several times that my dad lived in Korea as a young adult for a couple years so I’ve grown up fascinated by Korea in general.
When my husband and I were newlyweds we lived near a Korean restaurant and loved to go to it. We were usually the only non-Koreans in the restaurant and the waitress would question our orders because usually non-Koreans stuck to a limited menu selection. We had to convince her that we really did want to go out on a limb and try some of the more exotic choices. Good times.
Well, these drumsticks aren’t exotic by any means. It’s pretty much BBQ chicken with an Asian twist in ingredients, but it is super delicious. These drumsticks are sticky and tasty and a bit spicy and they are just dang good.
Watch the video where I walk you through every step of this recipe giving you a visual to go along with your cooking. I’ve even got some great tips for prepping chicken drumsticks. I have a whole YouTube Channel full of cooking videos for your drooling pleasure!
Awesomeness!
I’m confused about your calorie calculations for these. You are saying that each 8 drumstick serving is 235 calories but 1 tbsp of sesame oil alone is 120 calories let alone the rest of the ingredients…..
The calorie calculations are auto-calculated from a database.
Can I substitute Olive Oil for the Sesame Oil?
Sesame oil has a significant amount of flavor in it that is important in this recipe. I don’t recommend substituting.
Covered with foil or open top in the oven?
Uncovered.
Hi there, can I use this to make a whole chicken? Thank you
It’s worth a try!
Can the rice vinegar be substituted with another kind of vinegar?
You could certainly try, but it will change the flavor.
This sauce is so delicious and, yes, I want to put it on everything! I saute boneless skinless chicken breasts in a medium hot pan with lid vented, about 6 minutes per side , nicely browned. Drizzle some sauce on the chicken . It bubbles up. Roll the chicken in it, serve, and top with any sauce in the pan. I’ve also drizzled it on pan sauteed shrimp–yum! It is a great stir fry sauce diluted with a little water or broth and then thickened quickly with a little cornstarch in water. Thank you for a great sauce!
LOOOOOOVE! Made Paleo with coconut flour sub for cornstarch, and aminos sub for soy sauce. SO DELICIOUS!
Good ideas! I kind of shuddered @ the corn starch too, but doesn’t the coconut flour have too much coconut flavor?
They look fabulous!
This looks so simple, even I could make it! We don’t usually do drumsticks though, but I’m guessing some chicken tenderloins would work just as well!