Sweet & Sticky Chicken Drumsticks
from Giada’s Kitchen by Giada de Laurentiis
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley leaves
Combine the vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal, squeezing out as much air from them as possible. Marinate in the refrigerator for 2 hours.
Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil.
Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
Meanwhile place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Sprinkle the chicken with the sesame seeds and chopped parsley before serving.