Usually when a recipe has "sticky" in the name, I'm done. Done as in I turn the page, close out the website, whatever. I imagine that if something is sticky it means that I'll probably end up very messy with sticky fingers, and no one likes sticky fingers. Actually, I don't like sticky fingers or being messy. I don't even eat chicken wings in public. This isn't a joke, I really don't. Do I like them? Sure. I think they're the perfect tiny food for watching sports or drinking beer, but I loathe trying to eat them in public. Let's face it: No one looks the slightest bit attractive while trying to chew on a chicken wing. I've also been told that I don't know how to properly eat one so I gave up and now I make them at home. I'd rather gnaw on chicken wings in the privacy of my own home. (By the way, spaghetti is another food I don't eat in public. I love it, but I can't. And there you have it, all of my food weirdnesses.)
There's no reason why good recipes have to have a laundry list of ingredients. I'm forever in support of great recipes that won't cause you to break the bank on ingredients you'll never use again (says the girl who has a whole cabinet full of random and expensive spices). When I came across this recipe, I knew it would be delicious for a number of reasons, including the short list of ingredients and what ingredients were being used (ginger, honey and balsamic vinegar—just to name a few). My mouth is watering just thinking about it. Let's get started; this will be quick and painless, I promise.
The cast of characters:
• ¼ cup of balsamic vinegar
• ¼ cup of honey
• ¼ cup of light brown sugar
• 2 tablespoons of soy sauce
• 3 minced garlic cloves
• 1 tablespoon of minced ginger
• ½ teaspoon of black pepper
• 6 drumsticks
• Parsley or cilantro for garnish (optional)
See, not too bad of a list, right?
I must warn you: To really get the full flavors from this dish, you should let the drumsticks marinate for at least eight hours or overnight. So before you head out for work in the morning, go ahead and make the marinade.
Whisk together vinegar, honey, brown sugar, soy sauce, garlic, ginger and black pepper.
Pour the marinade into a large Ziploc bag and add the chicken. Shake it up a little bit to coat the chicken, and refrigerate overnight or for eight hours.
When you're ready to bake the chicken, preheat the oven to 400 degrees and line with foil. Bake chicken for 25 minutes.
While the chicken is baking, pour the leftover marinade in a small pan and bring to a boil. Reduce the heat to a slow simmer—continue simmering until marinade has thickened just a bit.
After 25 minutes, remove the drumsticks from the oven, and coat with the thickened marinade (using a pastry brush). Bake again for 10 more minutes. Repeat this step, but this time only bake the drumsticks for five more minutes.
Sprinkle with parsley or cilantro and serve. So good! The flavors all complement each other. Be sure to serve with your favorite vegetables. Thanks to The Novice Chef for sharing this recipe.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at firstname.lastname@example.org or by following her on Twitter or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.
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