Balsamic Chicken Drumettes

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I have made this recipe twice, and I love it every time!! It is easy to follow and very tasty! I give it 5 stars in my book!

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Delicious!!! My girlfriend hates balsamic and just vinegar in general, but she loves these!!! They're so good!

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I made this recipe last night and my husband loved it. I did not have honey on hand so I substituted with light corn syrup instead. This recipe was so simple and I also added an orange zest which gave it more zing.
for those who said the sauce did not thicken mine did after it cooled down.
will definitely make it again, we love it.

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Loved this recipe! Very simple, really. After cooking my marinade, it didn't thicken as expected, but it was fine for dipping/ drizzling. I was concerned that there wasn't enough seasoning on the chicken itself, so I lightly salted and peppered the drummettes. They cooked perfectly. Can't wait to use this recipe again.

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I don't know why mine didn't turn out as terrific as everyone else made them out to be. Mine were flavorless and over the top soy and balsamic tasting. My husband actually left the house from the smell. I added another 1/2 cup brown sugar and a zest of an orange. So far seems edible. Will take away some ideas from this recipe but will not repeat.

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A family favorite, the turn out great every time!!!

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This is my "go to" recipe for an easy appetizer that's different -- but I make half with sesame seeds, and half without (not everyone likes the seeds. We marinade both parts of the chicken wings (drumette and wing separated, and bake both. I spray a baking rack and place them on the rack, which is on a foil-lined baking sheet. Then I bake in a 375 degree convection oven -- circulating air creates a great, crispy outside and tender inside. Excellent recipe!

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These were great. The oven temp in the recipe is too high, and the first batch burned quickly. The second time I made them I turned down the temp. They took a few minutes longer to cook, but they were perfect!

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In all honesty I have never made this with drumettes but with chicken drumsticks as a main course and it rocks. 350 degrees for 50 minutes is perfect. I baste half way through the cooking time as the first time I made these we followed the directions and because it is a thin marinade the flavor just wasn't as intense. These are so much better by letting the marinade "cook in" with a final brush of the marinade at the end to sprinkle on the sesame seeds which we toast first:

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The oven settings were way too high. The marinade from the drumettes ended up burning and the bottoms were burnt and stuck to the foil. I would suggest maybe using parchment paper with a lower setting. Also, I increased the amount of soy sauce because I love the flavor when used in marinade. This made the reduction too watery and after 20 minutes of simmering, it was still too watery. Just something to keep in mind if you wanted to change any of the ingredients. I would try this again but on lower heat and maybe longer cook time.