Balsamic Chicken Drumettes

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I loved this recipe!!!!!!!!!

Actually, I love the marinade and the glaze that it makes.

I used chicken tenders because I do not like dark meat. The marinade carmalized on the chicken and made for a wonderful taste. And, it's very easy.

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This was different from many wing recipes....sweet and chewy rather than crispy and spicey. It makes for a really nice change in taste and texture. I toasted the sesame seeds for a nuttier flavor. In response to the writer that couldn't get the sauce to thicken it takes a good 20-30 minutes and then will further thicken as is cools.

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They just came out of the oven and are absolutely delicious. I can't wait for the fries to be done.

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never have i rated a recipe less than 5 stars for giada, however, this one just missed the mark. it sounded so delicious but was too vinegary and the sauce didn't thicken and the sesame seeds didn't really crunch and it was just ok. bummer.

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This was easy and very tasty. I marinated it for 24 hrs overnight in the frig. I will try it again with larger pieces of chicken like boneless breasts or thighs though.

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I used chicken thighs. Turned out just as good

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Exellent! easy and full of flavor

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After seeing this episode I HAD to try these drummettes. I followed the recipe to a T, except for omitting rosemary because we had none. The flavor of the marinade/basting sauce was very good but the chicken wasn't crispy at all and the marinade never got thick enough. I think I'll try this again but with a few changes. I'll try breading the chicken after marinating and then fry it up. I'll add a bit of corn starch to the leftover marinade to make it thicken up more and then brush the sauce over the fried drummettes.

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I tried this recipe over the week-end. My husband and I both loved it. I had been trying to find a new way to serve chicken other than the traditional hot wing recipe's. I have found it. Very easy to prepare. Try it !!!

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Very easy to prepare. I used skinless drumettes and they worked out fine.