Recipe: Sticky Balsamic Drumsticks

Ingredients:

8 chicken drumsticks

1 cup water

½ cup balsamic vinegar

1/3 cup lite soy sauce

3 tablespoons brown sugar

3 garlic cloves, minced

2 teaspoons fresh grated ginger

2 tablespoons Sriracha or 1 tsp red pepper flakes

¼ cup scallions, finely sliced

Directions:

1. Combine all ingredients (except for the scallions) in a large skillet/fry pan or pot over medium high heat. The chicken should be in a single layer.

2. Bring to boil, turn chicken, then turn down to a simmer.  Do not cover. Cook for 20 minutes, turning the chicken at 10 minutes.

3. 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.

4. Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Once the sauce thickens, roll the chicken in the glaze.

5. 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 scallions.

Lo Note: No matter what I did or how long I cooked that sauce it didn’t reduce one bit.  It did thicken, but only slightly.  This didn’t affect the taste.  It was delish.  This note is just to manage your expectations.

Recipe inspiration found HERE.

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