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Balsamic Chicken Drumettes

Photo: Balsamic Chicken Drumettes

TOTAL TIME: 2 hr 45 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 5 garlic cloves, halved
  • 10 to 12 chicken drumsticks
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup chopped fresh flat-leaf parsley
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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.

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5

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  • on January 03, 2013

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    I LOVED This!! I have used several of Giada's recipies in the past and Love them. I did tweek this one a little bit. I'm not a big rosmary fan so I did use a lemon grass paste in the marinade. About 2 Tbs. I also used parchment paper and had no problem with them sticking. After cooking them, I did brush on the glaze, (all of it sprinkled on the sesame seed and then fine chopped some basil and sprinkled on it all. AWESOME!! Made it 3 times over the Holiday weekend and everyone ate them up and wanted more. Thanks Giada!

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  • on September 22, 2012

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    Really tasty! A nice change from the traditional wings. Didn't have parchment paper, will definitely try that next time. THANK YOU GIADA! You've done it again!

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  • on December 14, 2011

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    Tasty, sticky, I used chicken thighs and will make this again. I served with wild rice and a salad.

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