This recipe does double duty as a light entrée or a hearty appetizer. It’s also a perfect example of how pressure cooking and slow cooking can differ as this recipe can be cooked either way. Whether you use an instant pot or single function pressure cooker, when cooked under pressure the Asian-style “BBQ” sauce is added up front, and in only 8 minutes you get a sensational sauce that (with a slight reduction) gloriously coats the tender meaty legs. When cooked in a slow-cooker or slow-cooker style, you add the sauce last; if not, the accumulated juices from the slow-cooked legs dilute it.
No matter how you cook them, with 75% less fat, far more meat than chicken wings, and a finger-licking-good sauce, I guarantee, these legs will fly off the plate! (For slow cooking instructions, see Marlene Says.)
MAKES 4 to 6 SERVINGS
½ cup sugar-free or reduced sugar apricot preserves
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/8 to 1/4 teaspoon red pepper flakes (use 1/4 teaspoon if you prefer a spicier kick)
3/4 teaspoon sesame oil
1 teaspoon canola or peanut oil
8 skinless chicken drumsticks
1 teaspoon sesame seeds, optional
INSTRUCTIONS:
1. To make the sauce, in a small microwave-safe bowl, stir together the first 7 ingredients (apricot preserves through sesame oil). Microwave on high for 1 minute. Stir in 6 tablespoons of water and set aside.
2. Set the pressure cooker to the “brown” or high setting, place the canola oil in the cooker, add the drumsticks, and brown on all sides. Pour the sauce over the drumsticks. Securely lock the lid into place, set the cooker to high, and cook with for 8 minutes. While chicken is cooking lightly toast sesame seeds in a sauté pan, if desired, and set aside.
3. Quick-release the pressure and carefully remove the lid. Set the cooker to high or brown, and let the chicken and sauce simmer for several minutes, uncovered, until the sauce thickens and fully coats the chicken. Remove and garnish with sesame seeds if desired.
Marlene Says: Or to COOK IT SLOW, make the sauce as directed in step 1. Use either a browning function or skillet to brown the legs as in step 2 and add them to a slow cooker. Add ¼ cup of water or broth and cook the legs on high for 2 hours or low for 4 hours. Remove the legs from the slow cooker, and drain the accumulated liquid. Add the legs back to the slow cooker with the sauce and continue to cook for 1 more hour on high or 2 more hours on low.
NUTRITION INFORMATION PER SERVING: (2 drumsticks) Calories 205 | Carbohydrate 11g (Sugars 1g) | Total Fat 6g (Sat Fat 1g) | Protein 27g | Fiber 4g | Cholesterol 85mg | Sodium 450mg |Food Exchanges: 3 1/2 Lean Meat, 1 Carbohydrate | Weight Watcher Smart Point Comparison: Green 4, Blue 4, Purple 4
