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Mince scallion whites and slice scallion greens; keep whites and greens separate. Combine scallion whites, sugar, mustard, 1/4 cup water, soy sauce, and vinegar in a 12-inch skillet. Remove skin from drumsticks and add drumsticks to skillet. Cover and simmer gently until chicken is tender and registers 180 degrees, 20-25 minutes, flipping drumsticks over halfway through cooking. Uncover, increase. . .
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Prep Time: 00:20
Cook Time: 00:20
2 scallions
1/2 cup sugar
1/3 cup whole grain mustard
1/4 water
2 tablespoons soy sauce
4 teaspoons cider vinegar
8 chicken drumsticks
1Mince scallion whites and slice scallion greens; keep whites and greens separate.
2Combine scallion whites, sugar, mustard, 1/4 cup water, soy sauce, and vinegar in a 12-inch skillet.
3Remove skin from drumsticks and add drumsticks to skillet. Cover and simmer gently until chicken is tender and registers 180 degrees, 20-25 minutes, flipping drumsticks over halfway through cooking.
4Uncover, increase heat to high, and simmer rapidly, turning drumsticks occasionally, until sauce is slightly thickened and reduced to about 1/2 cup, about 8 minutes. Transfer chicken to serving platter.
5Stir scallion greens into glaze, pour over chicken, and serve.
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