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Asian BBQ Drumsticks and Spicy Slaw
Servings
2
Author
Steph
Ingredients
4
drumsticks
skin removed
1
tsp
ground ginger
1
tsp
garlic powder
1
tsp
onion powder
1
tsp
paprika
1
tsp
kosher salt
¼
tsp
cayenne pepper
1/4
cup
sriracha honey garlic BBQ sauce - I used one from Trader Joe’s
scallions and sesame seeds for garnish
1 8-10
oz
bag shredded red cabbage
2
tablespoons
low sodium soy sauce
1
tablespoon
rice wine vinegar
squirt of sriracha
squirt of ginger paste
1/4
teaspoon
sugar
Instructions
Combine the ground ginger, garlic powder, onion powder, paprika, salt, and cayenne and rub the spices all over the drumsticks.
Leave the chicken in a covered bowl in the fridge overnight. You can just do this for a few hours, though.
Preheat the oven to 425F.
Sear the drumsticks in a frying pan with cooking oil spray.
Once seared on all sides, I place the chicken in a baking dish and finish cooking in the oven at 425 for about 35 minutes.
Then toss the cooked chicken in the BBQ sauce, and top with the scallions and sesame seeds for garnish.
Combine the soy sauce, vinegar, sriracha, ginger paste, and sugar together in a bowl – add the cabbage and toss to coat.
Notes
395 Calories
7 WW points
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