Balsamic Glazed Chicken Drumettes
(adapted from Giada De Laurentiis), serves 4-6
Ingredients
½ cup balsamic vinegar
½ cup honey
½ cup brown sugar
¼ cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds

Preparation
Combine the balsamic, honey, brown sugar, and soy sauce in a large bowl or zip lock. Mix well to dissolve the sugar. Add rosemary sprigs and garlic cloves. Add the chicken drumsticks to the marinade and place in the refrigerator for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Using a pastry brush (or spoon if you don’t have one), baste the chicken with some of the cooked marinade about 15 minutes into the cooking, and then again at the end.

Place the chicken on a serving platter. Sprinkle with the sesame seeds.

Save the leftover reduced sauce for your eggs.