OVEN BAKED CHICKEN DRUMSTICKS GLAZED WITH MAPLE & BALSAMIC
Sticky, sweet, and slightly spicy, these oven baked chicken drumsticks glazed with maple, balsamic make a great finger food or appetizer at parties!
Provided by Markus Mueller
Categories Appetizer Fingerfood
Time 1h45m
Number Of Ingredients 12
Steps:
- Mix together all the ingredients for the marinade and set aside half of the mix.
- Marinate the chicken drumsticks in half of marinade mix for about 30 minutes in the refrigerator.
- Roast the chicken in the oven at 375F for about 1 hour, making sure to baste the chicken often with the raw marinade mixture. If cooking on a barbecue, grill chicken 3/4 done before starting to glaze the meat with a brush. keep brushing the glaze onto the chicken until desired deliciousness is achieved.
- While the chicken is roasting in the oven, heat the saved marinade mix and simmer. Thicken with either cornstarch or roux until the sauce coats a spoon. Keep hot and use as extra dipping sauce or pour over the meat right before serving for extra sticky juiciness.
Nutrition Facts : Calories 3441 kcal, ServingSize 1 serving
BALSAMIC MARINATED CHICKEN DRUMSTICKS
These marinated chicken drumsticks are and easy weeknight meal that's healthy and filling!
Provided by Jill from Simply Jillicious
Categories Main Course
Number Of Ingredients 7
Steps:
- Combine the balsamic vinegar, oil, garlic, salt, pepper, and oregano into a gallon sized ziplock bag or a mixing bowl and mix well.
- Place the uncooked chicken into the marinade. Zip up the bag and carefully shake it around until the marinade coats the chicken evenly. If using a bowl, you can use tongs to mix the chicken into the marinade.
- Place the marinated chicken drumsticks into to fridge to sit. Mix the chicken around in the marinade every few hours. Allow the chicken to sit in the marinade for 24 hours if possible.
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper (optional for easy clean-up) and place a wire rack on top.
- Remove each marinated chicken drumstick from the bag, and lay it in a single layer on top of the wire rack, making sure the drumsticks aren't touching each other.
- Place chicken into the oven for 40-45 minutes or until the internal tempereature of the chicken reaches 165°F.
- Serve hot and store in an airtight container for up to 3 days in the fridge.
BALSAMIC CHICKEN DRUMSTICKS
This recipe is courtesy of Giada De Laurentiis. I haven't actually made it, but I work with a young lady who prepared it and brought it to the office. This was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. We were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. If you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. The original recipe does not call for salt, but after tasting it I feel it does need some salt so I listed it as an optional ingredient.
Provided by Luby Luby Luby
Categories Chicken
Time 2h40m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
- Pour into a large reseable zip-top plastic bag and add the drumsticks.
- Seal with as little air as possible.
- Place in the refrigerator and marinade for at least 2 hours.
- Preheat oven to 450 degrees.
- Place the chicken on a foil-lined baking sheet.
- Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
- While chicken is cooking, pour marinade in a small saucepan.
- Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
- Remove from heat.
- During the last 10 minutes baste chicken with the marinade.
- Place chicken on a serving platter and baste with the remaining glaze.
- Sprinkle with the sesame seeds and chopped parsley.
BALSAMIC CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.
WILDTREE HONEY BALSAMIC CHICKEN DRUMSTICKS
This is one of the Freezer Meals I made at my Comfort Foods Workshop. It might be my favorite, but they've all been so good!
Provided by Tim M.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the European Dipping Oil, honey, brown sugar, and soy sauce in a freezer bag. Shake and squeeze the contents of the bad to dissolve the honey and brown sugar. Add the chicken to the bag. Remove the air and either marinate 2 hours or freeze. Defrost in fridge.
- Preheat oven to 450 degrees. Place the drumsticks on a foil-lined and greased baking sheet (VERY IMPORTANT to not skip this step... unless you want to spend precious time over your kitchen sink scrubbing away). Bake until the skin is caramelized and very dark in spots, about 20-30 minutes. This also can be done on the grill and works just as well.
- Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 15-20 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy.
Nutrition Facts : Calories 701.8, Fat 33.4, SaturatedFat 5.4, Cholesterol 143.2, Sodium 704.8, Carbohydrate 63.2, Fiber 0.2, Sugar 61.8, Protein 39.3
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