Alaska From Scratch: Delicious chicken drumsticks

Maya EvoyAlaska from Scratch

Whenever you roast a chicken, there are only two drumsticks. All three of my kids favor the drumstick and there aren't ever enough to go around. Truth be told, I've always been a drumstick lover myself, but sadly I've been surrendering my drumsticks to the kids for several years now.

Recently, I spotted a pack of six drumsticks for a steal of a price at the market, and I wondered why I never just buy drumsticks. Silly, I thought to myself, since four of the members of the family prefer them and my husband is happy to eat them if I can get the skin nice and crispy (he's normally more of a boneless, skinless chicken kind of guy normally). Drumsticks are also an incredibly inexpensive cut of meat.

Upon putting a fresh plate of these on the dinner table, my six-year-old daughter eagerly took a bite and emphatically declared the name of this recipe to be "Delicious Chicken." Personally, I like to call them sticky honey balsamic chicken drumsticks.

This sticky, sweet marinade comes together quickly, then you just roast these drumsticks in a hot oven for 30 minutes while you simmer and reduce the marinade on the stovetop. Brush the drumsticks with the glaze, pop them back into the oven for another 10 minutes, then sprinkle with sesame seeds and scallions just prior to serving.

My trick to achieving crispy skin on oven-baked chicken is to place a metal cooling rack on top of a foil-lined baking sheet. Baking the chicken on the rack allows the heat to circulate around the entire piece of chicken while the juices drip down onto the pan below. Delicious chicken, indeed.

Sticky honey balsamic chicken drumsticks

6 chicken drumsticks

¼ cup balsamic vinegar

¼ cup honey

2 tablespoons soy sauce

¼ cup brown sugar

2 garlic cloves, minced

1/8 teaspoon red pepper flakes (or to taste)

2 teaspoons sesame seeds

2 tablespoons green onions, thinly sliced on the bias


In a bowl, whisk together the vinegar, honey, soy, brown sugar, garlic and red pepper flakes. Marinate the drumsticks in the mixture in a shallow covered dish or a sealed plastic zipper bag in the refrigerator for at least 2 hours, or up to 24.

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Set a cooling rack on top of the baking sheet. Remove the chicken from the marinade and place the drumsticks onto the cooking rack. Transfer the marinade to a small saucepan. Set aside. Roast the drumsticks in the preheated oven for 30 minutes.

Meanwhile, simmer the marinade on the stove over medium-low heat until reduced and thickened, about 15 minutes.

Remove chicken from the oven, brush generously with the reduced marinade and return the chicken to the oven for another 10 minutes. When the chicken is done, sprinkle with sesame seeds and sliced green onions and serve.

Recipe adapted from The Comfort of Cooking.


Maya Evoy
Alaska From Scratch