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Wednesday, October 2, 2013

Sweet & Sticky Baked Chicken Drumsticks


Sweet & Sticky Baked Chicken Drumsticks

 

My family is a huge fan of chicken wings! But because we don't love having the same things over and over we do throw in the occasional drumstick! We love a good ole drumstick on the grill with BBQ sauce but sometimes its just not enough! lol So I discovered this delicious recipe from thenovicechefblog and have now made it about three times! My husband is a fan as well as my parents! I made it for them when they were oh so nice enough to let us bunk with them while we searched for a house to call our own! You will notice my plates are in almost every picture I take but a few of my pics are taking at my parents (like the one pictured with the Veggie mac and cheese) And sometimes I just use a different plate at my house (most likely will be our blue dining room plates). But for the most part you will see my lovely red and black plates in every picture :) Above they are pictured with smashed sweet potatoes that have an amazing spice I will share soon! The picture below is with a Veggie mac and cheese that is so tasty your kids will devour it, veggies and all! I will also share that recipe soon! For now, here is the fabulous drumstick recipe!


 


Yield: 6 Drumsticks


Ingredients:

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
1 tablespoon sesame seeds, lightly toasted
a few pinches chopped fresh parsley

Directions:

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

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