Slow Cooker Asian BBQ Drumsticks

Ingredients:

700g. chicken drumsticks

1/4 cup tomato ketchup

1/4 cup sweet chili sauce

1 tbsp. brown sugar

1 tbsp. honey

1/2 tbsp. Worcestershire Sauce

1/2 tbsp. dark sweet soy sauce

1 garlic cloves (grated)

Chili Lemon/Lime Sesame Sprinkles:

Finely grated zest of 1/2 lemon/lime

1 tsp. toasted black sesame seeds

1 tsp. toasted white sesame seeds

1/4 tsp. chili flakes (to taste)

1/4 tsp. salt

Methods:

1. In a bowl add tomato ketchup, sweet chili sauce, brown sugar, honey, Worcestershire Sauce, dark sweet soy sauce and garlic cloves.  Stir to combine.  Place the chicken drumsticks into the bowl of the slow cooker, add the sauce ingredients and mix to coat the chicken evenly.  Slow cook on high for 3 hours or on low for 6 hours.
2. Mix the ingredients for the chili lemon sesame sprinkles in a small bowl and set aside in the fridge until ready to serve.
3. To grill the chicken, preheat oven to 220 degree Celsius.
4. Transfer the chicken to a baking tray (lined with foil if you prefer, I did not).  Transfer the braising sauce left in the slow cooker to a saucepan over high heat.  Simmer until the sauce is thick enough to coat the back of a spoon.  Remove from heat.
5. Brush the chicken with the thickened sauce.  Cook under the hot oven for 3 minutes, then turn over and brush the other side with sauce.  Grill for another 3 minutes.  Remove the chicken onto a serving plate.  Sprinkle the drumsticks with the chili lemon sesame mixture and serve.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.