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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger.

Grace Parisi
October 2009

Gallery

© Con Poulos

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.

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  • Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.

  • Transfer the chicken to a bowl and toss with the sauce, until completely coated.

  • Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.

  • Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.

Suggested Pairing

The chicken drumsticks go well with a ripe, spicy Malbec from Argentina.

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