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Balsamic Chicken Drumettes Recipe

Balsamic Chicken Drumettes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (361)

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Average Rating:

Total Reviews: 362

Showing 31-40 of 362

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  • on July 14, 2011

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    I loved this recipe. It was incredibly easy and I made it during my lunch break for a potluck. Everyone loved them and enjoyed the flavor of the chicken. It is amazing as I made another chicken drummette recipe as well that I marinated over night and Giada's recipe had more in depth flavor than the other chicken recipe I used. I doubled the recipe and now from the results I wish I would have just made this one for all of the chicken. I plan to use chicken thighs next time for dinner. Very nice and definitely one that will be in my repertiore.

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  • on July 12, 2011

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    These are awesome! I disagree with it being too sweet. The balsamic really balances it out. I was a little scared when I opened the oven because the chicken was really black in places, but it was just caramelization and not burnt. I thought I had ruined them, but just the opposite. They were nice and crispy on the outside and very juicy inside...as Giada would say "PERFECT". Also, I used thyme instead of rosemary, and I thought it tasted wonderful! I might try to the rosemary next time and see how it tastes.

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  • on July 11, 2011

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    I was recommended to make these when i asked for a great way to try wings. I thought these were just good, nothing special. A little too sweet to be satisfying. My bf said he liked them, but never asked me to make them again. I'll assume he felt the same - good/okay, not great.

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  • on June 24, 2011

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    This was really delicious!

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  • on June 08, 2011

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    I usually make this with thighs and it is fantastic. My sister (who has a bit of a sweet tooth says it is her all-time favorite chicken.

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  • on May 23, 2011

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    This recipe tastes pretty much how you would think it would taste..very sweet and smokey. If you aren't into sweet tasting wings, you don't like this. The presentation with the sesame seeds was really nice. I cooked it on 425 because I cooked it at 450 before and it dried out the chicken. Good though! I'd probably make it again if I was craving that sweet and sticky flavor. :

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  • on May 09, 2011

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    Made these drumettes for Mother's Day and tripled the amount of chicken, I used only a bit more of the required liquids; about a cup of the vinegar, and three quarters of a cup of the soy sauce and honey. I really like that this does not call for salt since soy sauce already has enough sodium, and I used reduced sodium soy sauce. It was a hit, and will continue to make this for special occasions and get togethers with friends & family.

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  • on April 25, 2011

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    I used chicken leg quarters and broke them down. Instead of basting the chicken while it was cooking I put the chicken in a 9 x 11 baking dish and poured the marinade on top. I didn't have time to marinade, so I just poured it over the chicken and put it in the oven. I reduced the cooking temp to 400 and baked for about 45 minutes. I finished the chicken under the broiler for the last 5 minutes. The marinade reduced in the dish and made a nice sauce. Next time I will marinate the chicken longer to increase the flavor. Yummmmo!

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  • on February 05, 2011

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    A reliable show stopper . One of my favorites .

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  • on January 31, 2011

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    This recipe always pleases the crowd. My boyfriend and I have taken to making using on all kinds of poultry, including cornish hens. It's especially good when you've let the meat brown a little. You can't beat sweet and savory. Next stop--the broiler.

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