Balsamic Chicken Drumettes

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I really enjoyed this and it was fairly easy to make

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I used chicken legs and thighs as they were on sale. I baked them for about 50 minutes - and they turned out great - crispy and delicious and flavorful!

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This dish is actually similar to something my mom taught me but using BBQ sauce instead of the reduction. I also used chicken breast instead of drummettes and I could see why drummettes are called for. The chicken breast was a lot dryer than drummetts would have been but it still turned out moist and the glaze ensured it was packed full of flavour. Next time I would probably cut up the chicken breast first so that the strips could turn out crispy.

As for those who complained about the lack of crispy, you could broil the meat for a few minutes towards the end. Or add more brown sugar as it is the burnt sugar that gives it the crunch. And for the reduction time, use a shallow pot with large opening to allow the evaporation to occur faster (more open surface area.

I will definitely me making this again!

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I made these without the parsley and sesame seeds and they tasted wonderful. My husband and daughter both enjoyed them very much. Thank you!

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I tried this recipe with chicken breasts and reduced the oven temp to 375 degrees. I had no problem with the sauce. It thickened up quite nice. My husband loved it.

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I prepared these according to the recipe, but didn't bother with the parsely. Overall, they were very good; and guests gave them a thumbs up. I did find the glaze and general flavor to be too much like molasses. I found that salting the drumettes a bit after cooking helped cut the sharpness of the glaze. Next time, I think I'll cut down on the balsamic and increase the soy. I was hoping for a more Asian flavor. The glaze didn't thicken up to the consistency it was on the show until sitting for awhile off the heat.

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I saw this episode and just wanted to test it out...
I didn't use Rosemary because I didn't have any on hand, but I otherwise followed the recipe as written and I thought it was great! The only other change I made was that I cooked the chicken for only 25 minutes instead of 35. I noticed the other comments about the glaze not thickening... i just cooked it on med-high temp for about 15 min and then let sit for about 15 and you will find that as it cools it thickens...

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My girlfriend stopped over while I was preparing this marinade and the yummy fragrance made her change her dinner plans so she could have these too! We both enjoyed them very much, but I had to add a little more honey when reducing to get that nice sticky consistency. Nonetheless Fantastic!

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Very tasty but forgot about the sesame seeds and parsley. Marinade took too long to reduce and started to boil over trying. Cooked for 50 min, drumettes were large but didn't crisp up. Don't know if we'll bother to make it again.

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This was so much easier to do then I thought.
The chicken is moist and has so much flavor.
My family enjoyed it .