Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves, halved
- 10 to 12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Photo: Balsamic Chicken Drumettes Recipe
















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By CCSauceda
Palmdale, CA
on May 20, 2013
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I make these for almost all of my psrties and they are a hit every time! The flavor is bold and the chicken is tender. I think leaving it over night in the sauce helps the chicken really soak up the flavor. Try it - You'll love it!!
By sonita64_06251964
Miami, FL
on February 10, 2013
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I loved it ... only thing for me was that I didn't have soy sauce on hand but I did have teriyaki sauce instead and it tasted just as good...
By Chef #785128
Graham, WA
on February 02, 2013
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I love this recipe. When I want something a little different for wings it's my go to. I brushed them every 10 minutes and they have a wonderful glaze as well as a awesome taste. Key, don't change up this recipe. Is great as is.
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