This past week I purchased some chicken drumsticks that I had price matched for only 49¢ lb. So, Monday evening I baked them and all three of my “boys” loved them. In fact, all twelve drumsticks were gone faster than I could snap my fingers.
These drumsticks are a tiny bit sweet with a tangy kick. My favorite thing is that they are so moist and juicy – even the ones that I removed the skin on!
Baked Honey Balsamic Chicken Drumsticks
- ½ cup balsamic vinegar
- ¼ cup honey
- ¼ brown sugar
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 12-14 chicken drumsticks
1. Combine the balsamic vinegar, honey, brown sugar, soy sauce, and minced garlic in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
2. Remove skin from drumsticks, if desired. 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 at least 2 hours.
3. Preheat oven to 450°
4. Place the marinated chicken drumsticks on a foil-lined baking sheet. Bake for 30 minutes, remove from oven, turn drumsticks over and baste with marinade (see step below), return to oven and bake another 15-20 minutes until skin is caramelized.
5. 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 thickened, about 15 minutes. Use for basting (in final step above) and before serving.