Sticky and flavorful, this BRINED and GLAZED HOISIN CHICKEN is perfection at the dinner table. Serve it with a side of mac n’ cheese and call it a day.
Happy Father’s Day to all the amazing Dad’s out there!! I made you some meat, otherwise known as these Brined and Glazed Hoisin Drumsticks. In my household, my husband doesn’t even consider it a meal unless meat is involved. I’m thinking a lot of you feel 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? I mean, I feel that way about a lot of meals, like my Slow Cooker Chile Colorado Style Beef and my Dill Pickle Soup.
Anyway, I brined these drumsticks so they wouldn’t dry out. It takes approximately 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.
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.
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.
When the chicken is done baking, the cooked, reserved marinade is brushed on the chicken for the final flavoring.
Serve this chicken with lots of napkins or wet wipes.
This will become a family favorite for years to come.
Who doesn’t love a good sticky and flavorful recipe? These Sticky Asian Grilled Chicken Breasts just might be what you’re looking for. However these Easy Garlic Ginger Glazed Sticky Pork might also have your mouth watering. These Baked Sesame Sticky Wings are on my list to make. Sticky Garlic Cauliflower sounds like the perfect healthy, but sticky food. And finally, Sticky Asian Chicken Spaghetti is something you have to try soon.
Three years ago I made this Sauteed Shrimp with Arugula and Tomatoes and it’s been a lunch favorite ever since.
Brined and Glazed Hoisin Chicken
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
- 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.
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