Asian Glazed Drumsticks

Last week was my husband's spring break. I took one too - we left for Kansas City, saw some fun sites and museums. I didn't do much cooking or cleaning. It was fabulous.
Are you guys watching March Madness? Our team was in through the sweet 16, unfortunately loosing last Thursday night by just a few points. It was sweet while it lasted.
Even though it was just my husband and I watching the game I thought we needed some party food - so I finally made these Asian Drumsticks from Gina's Skinny Recipes. These were delicious, and you would never guess they were low calorie. Mmm!

Asian Glazed Drumsticks

recipe via Gina's Skinny Recipes
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, crushed
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 8-10 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) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.