I first made this dish about 11 years ago, my oldest son was about 3 years old and he was the Pickiest child I had ever heard of. He never liked soups or any mooshed baby food, he was refusing to eat anything what so ever, all what kept him alive was the 2 liters of milk he consumed on daily basis and the bits or yogurt and berries he ate. Well, I started getting very concerned but never gave up and kept trying new dishes and ideas in the hope may be I’ll find some thing he likes and finally I was able to figure out what he likes and what he doesn’t. Hurrah ! 🙃💃
Can’t even describe how happy I felt, my son loves Asian food, he ate noodles, stir fry, and anything with those flavors of sweet and sour, spicy, garlic, ginger, sesame oil, Yes, he started eating anything like that. Therefore I started searching and creating recipes with all those flavors and ingredients in them.
I made these chicken drum sticks and everyone who tried it fell in love with it, the color is attracting and the flavors are a combination of those of Asian food with a hint of American barbecue sauce. (Heavenly combo) Relatives and friends were asking for the recipe and it became a staple dish in every family gathering and party.
Ingredients
- 15 chicken drum sticks
- 1/2 cup soy sauce
- 1 small shallot minced
- 1/2 cup hickory barbecue sauce
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons sesame
- 10 chives
Instructions
- Clean the drum sticks and place in a bowl, pour the soy sauce and sesame oil over the drums, add minced shallot, cover and chill in the fridge for at least 1 hour or up to 3 hours.
- Preheat oven to 400 F. place the drums with its marinate in a roasting pan and roast the drums in the oven for 20 minutes, take the pan out of the oven.
- In a small bowl mix the honey with the barbecue sauce and brush the drum sticks with the mixture and return to the oven and roast for another 15 minutes. Repeat the same, take the pan out again, this time first empty all the pan juices into a bowl, cover and reserve, flip the drums, brush the other side with the rest of the mixture, sprinkle with sesame and roast for another 15 minutes.
- Take out of the oven, plate the drum over 1 cup of undressed coleslaw salad ( just the salad, no dressing). Drizzle 3 tablespoons of the reserved pan juice over the drum sticks and garnish with some finely chopped chive.
** This dish can be served as a main or as an appetizer. If served as an appetizer prepare 1 drum stick per person, so this amount will be enough for 12 people with some extra if some one wanted to go for a second. 😉
Bon Appetite
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