Sweet Sticky Oven Baked Chicken Drumsticks Recipes

SWEET 'N STICKY BAKED CHICKEN DRUMSTICKS

Steps:

• 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.
• Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. 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.
• Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.
• Enjoy!

SWEET & STICKY OVEN BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400°F. Grease a large baking sheet (or line with parchment paper).
• In a mixing bowl, whisk together brown sugar, white sugar, tamari, ginger, garlic, honey, sesame oil, lemon juice, corn starch, and cayenne pepper.
• Dip drumstick into sauce, coating entirely. Place drumstick on baking sheet. Repeat for all drumsticks. Pour any remaining sauce over drumsticks.
• Bake drumsticks for 15 minutes. Using tongs or a fork, turn drumsticks over and cook for an additional 15 minutes, or until drumsticks are cooked through.

SWEET AND STICKY CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable 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, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
• Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. 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 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.