Brined and Glazed Hoisin Drumsticks

 Brined and Glazed Hoisin Drumsticks
Happy Father’s Day to all the amazing Dad’s out there!! I made you some meat. In my household my husband doesn’t even consider it a meal unless meat is involved. I’m thinking  a lot of you are the same way.

This chicken is sticky and flavorful. When eaten with a side of buttery corn on the cob or mac n’ cheese, it’s throw your head back kind of delicious. You do that don’t you?

Anyway, I brined these drumsticks so they wouldn’t dry out. It takes 80 minutes to cook drumsticks in the oven, that’s a long time. Without brining, chicken cooked that long can become dry. The brining also imparts a lot of flavor. However, I don’t brine chicken pieces this size for more than 3-4 hours. In my opinion, they get too salty. 

Brined and Glazed Hoisin Drumsticks marinade
The chicken is brined in a big pot but the marinade is easily done in a large Ziploc bag and left to sit for a couple hours.

Brined and Glazed Hoisin Drumsticks marinade drumsticks
This chicken is ready to hit the oven. Don’t forget to put foil down on your baking tray to minimize the cleanup. Trust me you don’t want to forget this part.

Brined and Glazed Hoisin Drumsticks sauce
When the chicken is done baking, the cooked, reserved marinade is brushed on the chicken for the final flavoring.

Brined and Glazed Hoisin Drumsticks perfect for dinner

Print Recipe

Brined and Glazed Hoisin Chicken

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6

Ingredients

For the Brine:

  • 1/2 cup salt (I use Morton's. Other brands will be a different measurement)
  • 1/2 cup sugar
  • 7-10 cloves garlic, whole
  • 2 cups fresh ginger, chopped
  • 5 star anise, whole
  • 6 cups water
  • 8 cups ice, cubes
  • 4-5 pounds chicken drumsticks

For the Marinade/Glaze:

  • 1-1/4 cups hoisin sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 1 Tabelspoon garlic, minced

Directions

  • In a large pot combine all ingredients for the brine except the ice and the chicken. Bring to a boil and remove the pot from the heat. Add the ice to cool the brine below 40 degrees. Rinse chicken and place in the water for 3-4 hours.
  • Meanwhile, right before chicken is done brining, combine all ingredients for the marinade/glaze in a large Ziploc bag. Remove chicken from brine, patting off excess water and place in the hoisin mixture. Tightly close bag and turn over several times. Let sit for two hours and continue to turn. Keep chicken on counter so it can come to room temperature.
  • Preheat oven to 400 degrees F. Cover a large rimmed baking tray with aluminum foil and set a rack on top, spraying with cooking spray. Place drumsticks on rack, wiping off any excess garlic back into the marinade/glaze (garlic tends to burn in the oven). Reserve sauce.
  • Bake chicken in the oven 40 minutes on each side (a total of 80 minutes), turning over once. While chicken is cooking, add marinade/glaze to a sauce pan and bring to a boil. Simmer for 30 minutes on low while chicken is cooking.
  • When chicken is done on both sides, remove from the oven. Brush cooked marinade/glaze on both sides of the chicken. Serve warm.

Brined and Glazed Hoisin Drumsticks sticky and yummy
Serve this chicken with lots of napkins or wet wipes.

Three Years Ago: Sauteed Shrimp with Arugula and Tomatoes

Post a Comment

12 Comments and 8 Replies

  1. Floree 1

    Complete heaven is right…absolutely love everything about this!!!

  2. Pat 3

    Wow! Can’t wait to try this. My mouth is watering just looking at the picture!

  3. I am drooling right now over these!!! They might technically be for the men but I’m stealing a few.

  4. You drumsticks would make every man, woman and child happy I think.

  5. I MUST make these! I loooooooooove drumsticks, and these look so insanely delicious I may make them as soon as tomorrow night! xo

  6. Maegan @ The BakerMama 11

    Holy Cow! These look so good and so manly! Although, I have no doubt I could take down a few myself! ;)

  7. Okay, why couldn’t we have this in Austin? I mean that BBQ was good but this is like, out of this wooooorld. Drool.

  8. Oh man not only would I like to eat these but my husband would too.

  9. Rebecca @ It's Not Easy Eating Green 15

    I am making these this weekend. I have a feeling they are going to make me very popular!

  10. Quick question. I’m getting everything ready to make this for dinner tomorrow night. I just want to make 100% sure i’m reading it right. Do you really use 2 cups of chopped ginger in the brine?

  11. I think I could still lick my fingers after my dinner tonight. I made the recipe exactly except that I grilled the chicken instead of cooking it in an oven. It was delicious. It was a little on the salty side, but I realize now that I used Kosher chicken (which I frequently have on hand because it is pre-brined). Next time I make this I will either use un-Koshered chicken or skip the brine. Yum! Thanks!

  12. Hi Cathy!

    Just wanted to let you know that I found your recipe via the Food Blogger Friends pinterest board and featured this recipe on our 4th of July round up post. You can see it here: link to theadventurebite.com

    Hope you don’t mind us sharing it!

    Thanks,

    Dani

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>