Skip to content


Grilled Asian Glazed Chicken Drumsticks

A simple and Easy Drum Stick Recipe!

Let’s Cook!
  • Prepare the glaze (instructions below).
  • Fire the grill with 10 pounds of charcoal briquettes at 350–375 degrees.
  • Flip the chicken every 3–5 minutes or as needed to keep it from charring.
  • After 30 minutes, dip each drumstick into the glaze and set it back on the grill to finish. The meat should have reached an internal temperature of around 160 degrees.
  • Cook the meat until it reaches an internal temperature of 185–195 degrees, flipping it every 5–8 minutes as needed. The frequency of the flip will depend on how hot the fire is at this point.
  • Brush the top side of the chicken with a little more glaze before removing it from the grill.
  • Garnish the chicken with sesame seeds and sliced green onions and serve it.


  • 28 chicken drumsticks
  • 3 batches of the glaze recipe below
  • Sliced green onions and sesame seeds for garnish

Glaze Recipe

Mix all the ingredients in a small pot on the stove and simmer it for 20–30 minutes, stirring it as needed to keep it from burning.

  • 1 tablespoon sesame oil
  • 1 tablespoon tapioca flour (or corn starch)
  • 1/2 cup coconut aminos (or soy sauce)
  • 1/2 cup apple cider vinegar (or rice vinegar)
  • 3/4 cup coconut sugar (or brown sugar)
  • 6 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon crushed red pepper flakes

Blues hog Hot & Fast Brisket

A Hot and Fast Brisket Recipe from Blues Hog!