drumsticks

Marinade them in honey mustard mmmmm

Wife baked them with diced potatoes, onions, sliced green olives, diced tomatoes and garlic with some olive oil last night. It was pretty darn good.

You must try this. I would eat them every day they are so good. I pair it with some brown rice and steamed veggies. YUM

Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

8 medium chicken drumsticks, skin removed
Pam spray oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
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.