Asian Glazed Drumsticks

I use them for this (blsl chicken thighs)

Asian Glazed Drumsticks skinnytaste.com 
JDTMamma

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.

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

Maureen’s Notes: I used thighs so I increased the cooking time a bit before reducing the sauce.