Name: 5 Ingredient Sticky Stove Top Balsamic Chicken Drumsticks Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 8 chicken drumsticks (2 lb / 1 kg) (Note 1); 1 cup water; 1/2 cup balsamic vinegar; 1/3 cup soy sauce (all purpose or light, not dark); 3 tbsp sugar (brown); 3 garlic cloves , minced; 2 tsp fresh grated ginger; 2 tbsp Sriracha or 1 tsp red pepper flakes (Note 2); Parsley or shallots/scallions , finely sliced

Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

I take it very personally when individuals have bother making a recipe of mine. I take quite a lot of care writing and testing recipes earlier than I share them, and you’d most likely be horrified on the variety of stunning images I’ve trashed as a result of I wasn’t proud of the recipe, or as a result of I believed the “fail” threat was too excessive.

I posted this Balsamic Drumsticks recipe again in April 2015 and a handful of readers have had bother with it. Particularly, getting the sauce to scale back all the way down to a glaze. It’s not a technically troublesome recipe, however it’s distinctive as a result of drumsticks usually are not often cooked the range in a braising liquid that transforms right into a glaze and there are a few particular steps required to be adopted to make this occur.

These balsamic chicken drumsticks are based mostly on this Sticky Stovetop Chicken recipe that I stumbled throughout. Once I learn the recipe, I believed it sounded fairly just like the flavour and technique used for Filipino Chicken Adobo (certainly one of my favorite Asian chicken recipes!), besides that it’s made with drumsticks (and with much less substances).

This recipe is definitely fairly genius. I don’t assume most individuals would assume to cook dinner drumsticks on the range, and even in case you did, getting a wonderful caramelisation and the glaze is one other matter altogether.

I guess most individuals would by no means guess it wasn’t baked. Or that there’s solely 5 substances on this. FIVE.

It’s a reasonably traditional sweet-sour style made with a little bit of sugar, balsamic and soy sauce. However you then add some water into the pot with the chicken and sauce so by the point the chicken is cooked, the braising liquid reduces all the way down to a thick sticky glaze. And that glaze caramelises which provides much more flavour.

Yummy! Take a look at it. That is what it seems like straight off the range.

I keep in mind the primary time I made this recipe, I took a chew and thought “Ew, that is horrible”. I stood over the range with my palms on my hips, head cocked, questioning how I used to be going to salvage it. I believed again over the recipe. I imply, it solely has 5 substances in it. And there have been rave opinions by individuals who had tried it. Both all these individuals have horrible style in meals….or….I stuffed up.

Yep, you guessed it. I stuffed up a 5 ingredient recipe. FIVE INGREDIENTS and I managed to unintentionally miss crucial one – soy sauce.

DUH!

I managed to salvage my embarrassing catastrophe by taking out the drumsticks and remaking the glaze. And since the salvaged model was so tasty that I believed I had higher make it once more. I gave myself an enormous pat on the again for remembering all 5 substances the second time!

Now it is a traditional back-pocket recipe of mine.

Sticky chicken – achieved – with lower than 5 minutes of energetic effort. Can’t ask for rather more than that! 🙂

MORE CHICKEN DRUMSTICK RECIPES

Honey Mustard Drumsticks

5 Ingredient Sticky Stovetop Balsamic Drumsticks

Jamaican Jerk Drumsticks

Greek Chicken – supreme made with drumsticks as a substitute of thighs

Baked Chicken and Rice – make this with drumsticks as a substitute of bone in thighs!

LIFE OF DOZER

And I simply can’t consider it….individuals mocked me over his gown that I shared on the backside of the Caramel Slice recipe. “Canine don’t put on garments!”, they declared. Boo to them!

5 Ingredient Sticky Stove Top Balsamic Chicken Drumsticks Recipe

Serves: 4 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 236 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 chicken drumsticks (2 lb / 1 kg) (Note 1)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce (all purpose or light, not dark)
3 tbsp sugar (brown)
3 garlic cloves , minced
2 tsp fresh grated ginger
2 tbsp Sriracha or 1 tsp red pepper flakes (Note 2)
Parsley or shallots/scallions , finely sliced

Instructions

Combine all ingredients (including Extra Flavourings, if using) in a large skillet/fry pan or pot (Note 3) over medium high heat. The chicken should be in a single layer.
Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not rapidly. DO NOT cover the pan with a lid.
Cook for 20 minutes, turning the chicken at 10 minutes.
At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet, propping and stacking them up on the edges of the skillet to clear the surface of the liquid as much as possible so it can reduce.
Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly, don’t let it go too far. Roll the chicken in the glaze.
Remove the skillet from the stove and stand for 5 minutes – the sauce will thicken slightly more. Roll the chicken in the glaze again, then serve, garnished with parsley or scallions if desired.
(Note 4)
Serve, garnished with scallions/shallots if using.

Notes

1. This recipe will work with boneless thigh fillets and chicken wings. Take the chicken out when cooked (boneless thigh – around 15 minutes, wings – around 15 minutes) and leave the sauce to reduce down to a glaze, then return the chicken to the pan to coat in the glaze. Bone-in thighs will also work – use the same cook times as drumsticks.
If you make this with breast fillets, you won’t achieve the same sticky glaze (because you need fat to create glaze). If you want to make this with breast fillets, I recommend adding 3 tbsp of oil into the liquid to help a glaze form.
2. You can use any chili, fresh or dried, or hot sauce to add heat to your taste.
3. You need to use a large pan or pot for this recipe. Large enough so the drumsticks fit in one layer but not too squished together otherwise the liquid will never reduce and the drumsticks won’t be submerged in the liquid enough to cook.
Even though only about 1/4 of the drumsticks is submerged in the liquid, the bubbles from simmering + turning the chicken is enough to cook the drumsticks.
4. The purpose of this step is to allow the sauce to reduce. The cook time required to reduce the sauce will differ depending on the size of your pan, drumsticks and strength of the stove. The sauce is ready when it coats the chicken.
5. This is the nutrition per drumstick. BUT note that the calories is overstated because a lot of the chicken skin fat renders out during cooking and mixes in with the glaze. And only around 1/4 of the glaze coats the chicken.

Did You Make This Recipe?

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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