a sauce that is tart, slightly smokey, and has a kick towards the end. excellent with chicken, pig, and beef. Try it on a sandwich with pulled pork and some sweet cabbage slaw.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 drumsticks |
Ingredients
- 2 teaspoons butter
- 1 teaspoon minced garlic
- 10 chicken drumsticks
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon butter
- ½ onion, sliced
- 5 teaspoons honey
- 2 teaspoons soy sauce
- ½ teaspoon ground ginger
- 1 cup water
- 1 lemon, thinly sliced
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 peach, peeled and sliced
Instructions
- Heat 2 teaspoons of butter in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows. Season the chicken with salt and pepper, and add to the skillet. Cook until the chicken has browned on all sides, about 15 minutes.
- When the drumsticks have browned, remove, and set aside. Melt the remaining 1 teaspoon butter in the skillet, and stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water. Return the drumsticks to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the drumsticks are tender and no longer pink at the bone, about 15 minutes.
- Once the drumsticks have cooked, remove them to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peach, and cook until the sauce thickens and returns to a simmer. Pour sauce over the drumsticks to serve.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 266 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was an awesome meal! I put it on a bed of rice and had my frozen corn off the cob on the side! It was really good! My husband can’t stop eating it. I only had 6 drumsticks though! I would make this again! Kathy Rorabacher
I used an entire can of peaches and agree with another reviewer who said it could be a little spicier. It was good, and I will most-likely make it again
a big hit in our family, adjust the sweetness and heat to your taste. Will make again.
I am not a cook. However, the family ate every single bite and wanted more! 🙂
I thought it was exceptional and very tasty. Saved it and will make it again. Thanks for the recipe and idea.
This is good but needs some jazzing up!
My kids and I weren’t fans of this. I think you may need very ripe/sweet peaches Either way, the sauce was a too starchy and a bit bland.
Sooooooo delicious! I used canned peaches and substituted the water with the syrup from the peaches. I didn’t have the lemons, but I really didn’t need them. Served over brown rice and it was so delicious. Will be making this again and again. Thanks for sharing. 🙂
This was really good. Didnt add the peach though as my kids thought it would be gross,but used some of the juice from a can of peaches. Also didnt add ginger because i dont like it and i had no lemons to add either. Other than that i follwed the recipe and it was good.
This was pretty tasty! After salting and peppering the drumsticks to taste, I increased all of the flavor components by about double based on some people saying it was bland, and I used chicken broth instead of water. I did two Tbsps. of cornstarch as someone else recommended. I also did what some others suggested and put fewer lemon slices after first juicing them into the sauce (about half a lemon), but it would probably be good the other way too. I followed the cooking method mostly as written (I did add the garlic later with the onion step) and the drumsticks came out tender and delicious. I used fresh peaches and did four instead of just one so there was lots of fruit. Overall, it mixed the flavors of tangy, sweet peaches and a mild Asian ginger sauce, and it all tasted great over rice. Wasn’t too hard, either.
is good but it needs more flavor , next time ill use peach nectar , the garlic gets burn and it is not a nice flavor , ill brown the chicken and then ill add the garlic . i also think it can use a little big of brown sugar .
I followed the instructions to the letter and needed more cook time. I use a gas stove and it cooks slower than others I’ve had. I left it in for 1 1/2 hours and they were tender and tasted great. Next time I’m going to jam to the recipe for some sweetener.
very very tasty. thank you for the recipe 🙂 * easy helpful subs: worchest. sauce for soy and canned drained peaches for fresh if you lack the other*
Yum! Made this tonight and it was a huge hit, even with the kids! I did use light canned peaches, and added just a little bit of the juice.
I made this almost exactly as written, except I used “peach honey” instead of honey and peaches. I also used stock instead of water. So I guess not exactly as written. Very flavorful. Officially in the dinner rotation!
Absolutely delicious, the smells of it just cooking had all of us starving.
Thanks for posting this recipe! I have to say: my rating is for what I made — which was not this exact dish, but one inspired by it. Had to make variations allowing for what our freezer/pantry held, but this was a forgiving recipe. Used 4 drumsticks and 2 bone/skinless thighs. Subbed fresh grated ginger (which I sauteed at beginning w/ garlic and onions), and 1/2 lime thinly sliced. Used large can of pineapples instead of peaches which seemed to go very well with the Asian flavors. Decided to broil the drumsticks for a few minutes while the sauce was simmering down, and I’m glad I did as it added a nice color and texture to the skin. Next time I’d marinate the chicken in the juice from the can of pineapples (plus a little soy sauce, and maybe garlic and ginger)…if I plan ahead!
This was very tasty. I used canned peaches because I didn’t have any fresh. I think it worked out better because I added about half of the can both peaches and juice and the flavor came through wonderfuly. I didn’t use any cornstarch to thicken the sauce since I put the whole pan in the oven to help cook the chicken. (Mine were still a little frozen when I started cooking.) I will be making this again. The chicken skin was glazed and crispy and wonderful.
Taste was not what I was expecting – somewhat bland. The chicken did come out moist. I don’t think I’ll be making this again any time soon.
Wasn’t my favorite, but my family liked it
i enjoyed this! i also omitted the cornstarch. i put the chicken in the oven and poured the sauce over and baked it. yummy!