SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
EASY HOISIN GLAZED CHICKEN DRUMSTICKS
We hope you're not afraid to get your hands sticky because this Asian-inspired hoisin glazed chicken is all about the salty, sweet, robust flavor of hoisin sauce. Chicken drumsticks are smothered in the uniquely flavorful dark brown sauce and baked to a crisp in the oven. The result is savory, tender, juicy chicken that's ready in under an hour.
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. In a small bowl, whisk the hoisin sauce, water, soy sauce, garlic chili sauce, rice vinegar, and garlic.
- Lay the chicken drumsticks in a single layer in a baking dish lined with parchment paper. Pour the sauce over the top and mix so that the chicken is well-coated in the sauce.
- Bake the chicken, uncovered, for 30-35 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Baste the chicken with some of the sauce in the baking dish then broil it for 5 minutes to lightly crisp and brown the skin.
Nutrition Facts : ServingSize 1 serving = 2 chicken drumsticks, Calories 328 kcal, Sugar 10 g, Sodium 1026 mg, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 28 g, Cholesterol 140 mg, UnsaturatedFat 10 g
SPICY HOISIN-GLAZED DRUMSTICKS
These baked drumsticks are finger-licking, lip-smacking GOOD! Make up the hoisin glaze and gift to your friends in small, attractive jars. Add the instructions on how to bake the chicken, and you'll have some very happy people on your hands! Serve with basmati or jasmine rice drizzled with the pan juices from the chicken and finely-sliced green onion tops.
Provided by evelynathens
Categories < 4 Hours
Time 2h15m
Yield 8 drumsticks
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
- To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
- Preheat oven to 425F (220C).
- Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
- Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.
Nutrition Facts : Calories 172.6, Fat 8.7, SaturatedFat 2.1, Cholesterol 59.6, Sodium 446.8, Carbohydrate 7.9, Fiber 0.6, Sugar 4.4, Protein 15
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