Wednesday, May 7, 2014

Honey Balsamic Drumsticks

Ross is obsessed with chicken drummies, and I don't really like to eat stuff that has "tendons", BUT this was really good!!  I didn't even mind biting my meat off -- haha! 

Recipe by Our Best Bites

2 – 2 1/2 lbs chicken drumsticks (10-12 drumsticks)
3 teaspoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
3/4 teaspoon onion powder

2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons ketchup
4 cloves garlic, minced or pressed
2 tablespoons water

Rinse chicken, pat dry.  Drizzle with 1 teaspoon olive oil, toss to coat.  Add seasoning mixture and use hands to massage into all pieces.  Heat large dutch oven (or heavy oven-proof skillet with an oven proof lid) to medium heat.  When hot add 2 teaspoons olive oil and use a brush to make sure it’s distributed over the entire surface of pan.  Brown chicken 2 minutes per side (in batches if necessary.)

While chicken is searing, whisk sauce ingredients together and add to pan.  Gently toss chicken to coat.  Cover pan and bake for 20 minutes, flip chicken pieces and baste with sauce and return to oven for 20 minutes more.  Remove chicken from pot and cover to keep warm.  Bring sauce to a boil and simmer for 4-5 minutes until thick and glazy.  Return chicken to pan and gently toss in glaze.  Let sit for a few minutes before serving.  Glaze will thicken and chicken won’t burn your mouth

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