Georgetown Gem

Asian Glazed Drumsticks & Baked Zucchini Sticks with Lemon-Garlic Dipping Sauce October 3, 2012

Filed under: Uncategorized — kekirkpatz @ 8:09 am

GG’s Thoughts: I always feel drumsticks should be dripping with sauce so you can dip them back in as you eat through the skin into the actual meat part of the drumstick. This sauce is thick and flavorful, especially if you let it thicken as long as the directions say to. The zucchini fries, on the other hand, left much to be desired. I really want to like these zucchini fries, especially because we no longer eat regular fries or potatoes on a normal night. Gina’s recipe recommends marinara sauce to dip them in, but I like something with a little more tang, so I whipped up the dipping sauce to hopefully make me like them more. This is the second time I have tried making these, this time with a few tweaks, but they still are so soft and mushy I just can’t keep trying. Luckily, we know we really like the dipping sauce, as simple as it is, so it will have many other uses with different vegetables in meals to come.


Asian Glazed Drumsticks (Original recipe from SkinnyTaste.)

8 medium chicken drumsticks, skin removed {I didn’t remove the skins}

olive oil spray

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, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. {I combined this all into a measuring cup as I measured out the ingredients so I could quickly dump everything into the pan at once.}

3. Reduce heat to low and simmer, covered for about 20 minutes.

4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 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)

5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.


Zucchini Sticks with Lemon-Garlic Dipping Sauce 


Baked Zucchini Sticks  (Original Recipe from Gina’s Weight Watcher Recipes.)

3 medium zucchini sliced into 3″ x 1/2″ sticks

1 large egg white

1/3 cup seasoned whole wheat bread crumbs

2 tbsp grated Pecorino Romano cheese

cooking spray

1/4 tsp garlic powder


fresh pepper
In a small bowl, beat egg whites and season with salt and pepper. In a Ziplock bag,place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.


Lemon-Garlic Dipping Sauce

1 garlic glove

1 lemon

1 cup of mayonnaise


Mince the garlic clove and add to the cup of mayonnaise.  Squeeze half of the lemon into the bowl, and then add a bit of zest (1/2 tsp or so) to the mixture. Season with pepper if desired, but it shouldn’t need any salt. Adjust seasonings to taste.


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