Ingredients

  • 1/2 cup J. Olive Co. Traditional Balsamic Vinegar
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 2 sprigs of rosemary
  • 5 garlic cloves halved
  • 10 to 12 chicken drummettes and wing sections
  • 1 Tbsp cornstarch
  • 2 Tbsp sesame seeds optional
  • 1 green onion sliced, optional

Directions

  1. Combine the vinegar, honey, brown sugar, soy sauce in a large bowl. Whisk until honey has dissolved.
  2. Pour mixture into a large resealable plastic bag. Add rosemary sprigs and garlic cloves.
  3. Add the chicken and seal the bag with as little air as possible in the bag. Marinate in the refrigerator for two hours.
  4. Preheat the oven to 450ºF.
  5. Place the chicken drumsticks on a greased foil-lined baking sheet. Reserve marinade.
  6. Bake until the skin is caramelized and slightly crispy, about 30 to 35 minutes.
  7. In the meantime, place the marinade in a small saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. This will help thicken the sauce and kill any bacteria that can cause food poisoning.
  8. Add cornstarch, 1 tsp at a time, until sauce reaches desired thickness. The sauce will continue to thicken once removed from the heat.
  9. Remove chicken from the oven. Brush on the sauce. Sprinkle with sesame seeds.

Recipe courtesy of CookingBride.com.