Asian-Glazed Drumsticks (5 P+)

Here's another winner from Gina's Skinny Recipes - Asian Glazed Drumsticks.  This was delicious served with steamed broccoli and some brown rice.  The glaze takes time to come together, so don't be discouraged if it looks too thin.  Give it time, and it'll thicken up and be just perfect.  The agave nectar really makes a difference, but if you don't have any you could use brown sugar.  I wouldn't recommend using white sugar for this recipe - the texture just seems wrong.

Click the link above to see Gina's recipe along with some beautiful pics and a printable option.  Just in case the link breaks here's the recipe:

8 medium chicken drumsticks, skin removed
Pam spray oil
1 cup water
1 Tbsp Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 Tsp agave nectar
3 cloves garlic, pressed
1 Tsp ginger, grated
2 Tbsp chives or scallions
1 Tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve

Makes 4 Servings
5 Weight Watchers Points+ per serving