Sweet ‘N Sticky Chicken Drumsticks

These are really good! I’m not a fan of drumsticks, but grandma won them at meat bingo, so we gave them a go! Next time I’ll roast them for you mom!! I’m a new leg fan! This sauce is excellent! Would be good for wings and thighs too.

1/2 cup balsamic vinegar (Costco Brand is excellent)
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup soy sauce
3 garlic cloves, minced (I used 2 tbsp of jarred puree)
8-12 chicken drumsticks
2 Tbsp. sesame seeds
1/4 cup chopped fresh flat-leaf parsley (I used chopped green onions and toasted the sesame seeds.)

Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours. I used a bowl and marinated for 4 hours.

Preheat the oven to 450 degrees. Line a 12’ cast iron skillet with parchment paper. Add chicken. Reserve the marinade. Bake until the skin is caramelized and dark in spots, about 30 minutes.

Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken.  Return to the oven for 10 more minutes. I had to add some cornstarch to the marinade, it never thickened. Add a bit of hot marinade to cornstarch in a bowl, once well mixed, add to the sauce pan.

Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley (or green onions).