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.
Enjoy!
- 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.
Sylvia says
Drumsticks are great and so fast to make, I’ve had them last time marinated with zataar and butter milk. I buy the cheap stuff as well :) Even once I’ve made an experiment if my OH can taste the difference between something “shop own brand” and “big brand” – he didn’t so I’m buying the cheap once now :D
Jane Sarchet says
Yeah, I know what you mean Sylvia. So many store brand products are just as good as the well known brands.
Janie x
Sarah, Maison Cupcake says
They’re just what I need right now… although I have to go and cook now and the fridge is like mother hubbard’s cupboard!!
Jane Sarchet says
Oh no, sometimes I quite enjoy that challenge and other times it drives me mad. Hope you scratch up something tasty :)
Janie x
Ren Behan says
I’m with you here. I stayed up until 1.30am (unexpectedly) watching the Super Bowl – all my husband kept saying was “where’s my chicken wings and chilli?!” Wife fail. This looks like a lovely, indulgent and sticky recipe :-)
Jane Sarchet says
Haha, I SO don’t get the whole football thing, but I’m happy to indulge in the foodie bits!
Janie x
Fiona Maclean says
I have to say this is my sort of recipe. Simple but delicious sounding! May well steal!
Jane Sarchet says
Steal away Fiona, and enjoy :)
Janie x
Heidi Roberts says
I love anything balsamic – what a wonderful idea to make a chicken glaze!
Jane Sarchet says
Me too, it’s gorgeous stuff isn’t it, and mildly addictive :)
Janie x
Julie's Family Kitchen says
Chicken cooked liked this sounds gorgeous. It’s making me feel hungry.
Jane Sarchet says
My work here is done :)
Janie x
Franglais kitchen, Nazima says
Now these are a lovely and simple idea. I tend to prefer breast or leg meat but I am sure the marinade will work equally well on those? x
Jane Sarchet says
I’m sure they’s taste absolutely perfect Nazima :)
Janie x
Tina Anand says
They look filthy Janie…in a good way. I’m adding the ingredients to my shopping list right now!!
Jane Sarchet says
Biggest compliment EVER!
Janie x
ManjiriK says
Oh I totally love Drumsticks ummm, today is the that kind of Saturday when I wish the dinner would cook itself! I love Sarah’s comment and that’s exactly the state my fridge is in right now , hahhaha!
Jane Sarchet says
:)
Morgan says
These were great. Thank you for the easy recipe!!
Jane Sarchet says
My pleasure Morgan, I’m so glad you enjoyed them :)
Janie x
Choclette says
How about trying this with chocolate balsamic? You’ve given me a good idea for a tofu marinade now – thank you :)
Jane Sarchet says
You can buy balsamic flavoured with chocolate?
Janie x
Karen says
I am not a Super Bowl follower or lover, more a six nations rugby fan, but, I could happily scarf a tray of these chicken drumsticks though! Karen xxx
Jane Sarchet says
:)
Nick @ Bakingbeardy says
Well, if not an American football fan, can always be reused for the present 6 Nations!
Jane Sarchet says
Can’t I ignore all TV sport and just eat the chicken…?! :)
Janie x
Louisa Foti says
Ha ha, I’ve equally been drawn to all the droolworthy sticky chicken recipes all over Pinterest lately, and yours looks really exceedingly tasty. Love the balsamic reduction on them :)
Jane Sarchet says
Cheers Louisa, it’s deeeeelish!
Janie x
SammyG says
My kids loved them and now want them every weekend!
Jane Sarchet says
Ha! I guess it’s a good job it’s such an easy recipe Sammy!!!
Janie x
Helen James says
I like the price of chicken drum sticks but I’ve never really liked eating them before. I think I’ve been going wrong by not having enough sauce on them, as these were tasty but also fun to eat. I didn’t seem to mind it being messy as it was SO messy !! Thanks Janie.
Jane Sarchet says
That’s so interesting Helen, and I’m so glad you’ve found a way of cooking & eating chicken drumsticks that you actually enjoy!
Janie x
Jan says
OK, so these were really good. That sauce left in the bottom of the pan is gold. I couldn’t stop dunking (:
Jane Sarchet says
Ha! I know what you mean about that gloop in the pan Jan, so good!
Janie x