Chicken Drums with Hoisin Barbecue Sauce

Prep Time: 15 min
Cook Time: 45 min
Serves: 4

Create a winning Asian-style barbecue sauce with Hoisin sauce, rice vinegar and sesame oil teamed with good old ketchup. Take a little extra time and add the garnishes of fresh sliced green onion and sesame seeds to boost the visual appeal. This recipe works great in the oven or on the grill (BBQ). Serve with rice and a steamed green vegetable like boy choy, broccoli or snow peas.


5 tbsp (75 mL) hoisin sauce, ready-to-serve
1 tbsp (15 mL) rice vinegar, unseasoned
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) honey
1 tsp (5 mL) sesame oil, toasted
1 tsp (5 mL) Thai-style hot sauce (like Sriracha)
8 chicken drumsticks, bone-in, skin off
2 green onions, fresh, sliced
1 tbsp (15 mL) sesame seeds, whole, dried (white or black)


1 Preheat oven to 400°F (200°C)
2 Mix together the hoisin sauce, rice vinegar, ketchup, honey, sesame oil and Thai-style hot chili sauce (e.g., Sriracha brand) in a large bowl or resealable plastic bag. Set aside.
3 Add chicken drum sticks to above marinade and mix well. If using a bag, remove as much air as possible, seal and mix well using hands over outside of bag to coat all pieces. Marinate one hour and preferably overnight.
4 Bake in preheated oven for about 45 minutes and until internal temperature registers 165°F (74°C). Turn chicken drums and baste with extra sauce half way through cooking.
5 Serve baked chicken drumsticks sprinkled with the sesame seeds and sliced green onion.