Monday, January 30, 2012

Balsamic-Honey Chicken Drumsticks

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I love chicken wings as much as the next gal.  When we were in the States a fave treat was hitting up the local BWW.  (aka Buffalo Wild Wings) A yummy, sticky mess of wings and a nice beer.  sigh...
Okay, so no luck with the beer here, but I can make some sticky chicken!  Found this great recipe and didn't hesitate to give it a try.  
Beyond easy to make...through the ingredients in a bag, marinate for 2 hours, drop the legs on a baking sheet and 30 minutes later you've got a killer dinner.
This would make a great dish for your upcoming Super Bowl party!  (oh man, now I really miss the States...we're hoping to possibly get the game here, but well, we'd also have to get up at 2:30am to watch and not all that sure if we'll get the commercials here)
By the way...these legs should get even the pickiest eater to chow down!  (my little one sure loved them...see picture after recipe!)
Happy Cooking!



INGREDIENTS RECIPE FROM FOOD NETWORK
    • 1/2 cup balsamic vinegar
    • 1/2 cup honey
    • 1/2 cup brown sugar
    • 1/4 cup soy sauce
    • 5 sprigs of rosemary
    • 5 garlic cloves, halved
    • 10 to 12 chicken drumsticks
    • 2 tablespoons toasted sesame seeds
    • 1/4 cup chopped fresh flat-leaf parsley
directions
    1. 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.
    2. Preheat the oven to 450 degrees F.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
my little one sure loved them!  :)



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