These Sticky Balsamic Glazed Chicken Drumsticks are so moreish! They’re sweet, savoury, sticky and full of flavour.
Chicken drumsticks are a really economical cut of chicken, and a great way to serve a crowd.
Having a higher fat content than chicken breast, they are also much more flavourful.
This recipe layers up a pile of extra flavours on top, and will become a firm family favourite.
Making Sticky Balsamic Chicken Drumsticks
To make the easy chicken marinade that flavours the chicken drumsticks, add the balsamic vinegar, minced garlic, grated ginger and soy sauce to a small bowl. Mix well.
As you pour the balsamic vinegar into the measuring spoon, take note of how viscous, or thick it is.
Some balsamic vinegars are very thick and pour slowly. Whilst some (most) are runny, just like water.
Just make a note of which type you have, as the thicker variety will need to have a little water added to it later to thin it out.
(please don’t think the thicker variety is bad. In fact, thicker balsamic vinegars are usually much better quality than thin ones. However, in this recipe, there’s more chance of it burning in the pan if it’s very thick).
If you are making the marinade ahead of time, you can make the dressing in a large bowl and toss the drumsticks in it. Cover the bowl with cling film and pop in the fridge for 1-12 hours.
However, I’m cooking mine straight away so I opted to lay my chicken out in the baking tray.
I then brushed a generous amount of the sauce onto each drumstick.
How to Cook Chicken Drumsticks
Preheat the oven to 200°C or 400°F.
Ensure that your drumsticks are all laid out on the sheet pan in a single layer and cook for 35-40 minutes.
Halfway through the cooking time, carefully remove the tray from the oven and brush with the marinade once again.
If your balsamic vinegar is thick and gloopy, add 2 teaspoons of water to the marinade at this point.
Give it a good stir, then pour all of the sauce into the pan along with the chicken.
Return to the oven to finish cooking.
When the cooking time is complete, remove, scatter the drumsticks with the sesame seeds and serve.
There will be plenty of that delicious sauce in the bottom of the pan for people to dunk into.
Don’t let it go to waste!
I hope you love this recipe! If you share any pics of it online, please feel free to tag me in them. You can find me pretty much everywhere as @hedgecomber.
And if you’d like to find some more easy, one-pot meal ideas check out my other recipes here: Sheet Pan Recipes.
- 6 chicken drumsticks
- 75 ml balsamic vinegar
- 5 garlic cloves - minced
- 1 tsp freshly grated ginger
- 1 tsp soy sauce
- 2 tsp water
Preheat the oven to 200C / 400F
In a small bowl mix together the balsamic vinegar, minced garlic, grated ginger and soy sauce.
Lay the drumsticks out on a baking tray that is big enough to allow them to lay in an even layer.
Using a basting, or pastry brush, brush each drumstick gererously with the marinade. There will be plenty left in the bowl, just put it to one side for now.
Place the baking tray into the oven and cook for 35-40 minutes.
Some balsamic vinegars are thick and syrupy, and some are more watery.
If the balsamic vinegar you have is thick and syrupy, add 2 teaspoons of water to the bowl to think it out a little.
Halfway through the cooking time, carefully remove the baking tin from the oven, and brush the meat with the marinade again.
Pour the remaining marinade into the bottom of the pan and return to oven to finish cooking.
When the cooking time is up, I recommend leaving the drumsticks in the tray for people to help themselves to as there will be an incredible layer of that sticky goo that would be sinful to let go to waste.
Serve with beer or crusty bread and salads.