Sticky balsamic chicken drumsticks made on the stove with just 5 ingredients β chicken, soy sauce, balsamic vinegar, sugar and garlic. Itβs twice as fast as baking drumsticks and glaze is lip smackingly delicious!Β Watch the cooking video to see how easy it is β and how hopeful Dozer looks that one will come his wayβ¦
I take it very personally when people have trouble making a recipe of mine. I take a great deal of care writing and testing recipes before I share them, and you would probably be horrified at the number ofΒ beautiful photos I have trashed because I wasnβt happy with the recipe, or because I thought the βfailβ risk was too high.Β
I posted this Balsamic Drumsticks recipeΒ backΒ in April 2015 and a handful of readers have had trouble with it. Specifically, getting the sauce to reduce down to a glaze. Itβs not a technically difficult recipe, but it is unique because drumsticks are not usually cooked the stove in a braising liquid that transforms into a glaze and there are a couple of specific steps required to be followed to make this happen.
So I decided to repost this recipe with fresh new photos, even more concise stepsΒ and a cooking video.Β So you can see exactly how to make it. π
These balsamic chicken drumsticks are based on thisΒ Sticky Stovetop ChickenΒ recipe that I stumbled across. When I read the recipe, I thought it sounded quite similar to the flavour and method used for Filipino Chicken Adobo (one of my favourite Asian chicken recipes!), except that it is made with drumsticks (and with less ingredients).
This recipe is actually quite genius. I donβt think most people would think to cook drumsticks on the stove, and even if you did, getting a beautiful caramelisation and the glaze is another matter altogether.
I bet mostΒ people would never guess it wasnβt baked.Β Or that thereβs only 5 ingredients in this. FIVE.
Itβs a fairly classic sweet-sour taste made with a bit of sugar, balsamic and soy sauce. But then you add some water into the pot with the chicken and sauce so by the time the chicken is cooked, the braising liquid reduces down to a thick sticky glaze. And that glaze caramelises which adds even more flavour.
Yummy! Look at it. This is what it looks like straight off the stove.
I remember the first time I made this recipe, I took a bite and thought βEw, this is terribleβ. I stood over the stove with my hands on my hips, head cocked, wondering how I was going to salvage it.Β I thought back over the recipe. I mean, it only has 5 ingredients in it. And there wereΒ rave reviews by people who had tried it. Either all those people have terrible taste in foodβ¦.orβ¦.I stuffed up.
Yep, you guessed it. I stuffed up a 5 ingredient recipe. FIVE INGREDIENTS and I managed to accidentally leave out the most important one β soy sauce.
DUH!
I managed to salvageΒ my embarrassing disaster by taking out the drumsticks and remaking the glaze. And because the salvaged version was so tasty that I thought I had better make it again.Β I gave myself a big pat on the back for remembering all five ingredients the second time!
Now this is a classic back-pocket recipe of mine.
Sticky chickenΒ β done β with less than 5 minutes of active effort. Canβt ask for much more than that! πΒ β Nagi x
MORE CHICKEN DRUMSTICK RECIPES
Greek ChickenΒ β ideal made with drumsticks instead of thighs
Baked Chicken and Rice β make this with drumsticks instead of bone in thighs!
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5 Ingredient Sticky Stove Top Balsamic Drumsticks
Ingredients
- 8 chicken drumsticks (2 lb / 1 kg) (Note 1)
- 1 cup water
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce (all purpose or light, not dark)
- 3 tbsp sugar (brown)
- 3 garlic cloves , minced
Extra Flavourings (Optional)
- 2 tsp fresh grated ginger
- 2 tbsp Sriracha or 1 tsp red pepper flakes (Note 2)
Garnishes (optional)
- Parsley or shallots/scallions , finely sliced
Instructions
- Combine all ingredients (including Extra Flavourings, if using) in a large skillet/fry pan or pot (Note 3) over medium high heat. The chicken should be in a single layer.
- Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not rapidly. DO NOT cover the pan with a lid.
- Cook for 20 minutes, turning the chicken at 10 minutes.
- At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet, propping and stacking them up on the edges of the skillet to clear the surface of the liquid as much as possible so it can reduce.
- Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly, donβt let it go too far. Roll the chicken in the glaze.
- Remove the skillet from the stove and stand for 5 minutes β the sauce will thicken slightly more. Roll the chicken in the glaze again, then serve, garnished with parsley or scallions if desired.
- (Note 4)
- Serve, garnished with scallions/shallots if using.
Recipe Notes:
Nutrition Information:
* Originally posted in April 2015. Reposted with new photos and a cooking video.
LIFE OF DOZERΒ
If you want your dailyΒ dose of Dozer, youβll need to watch the video! He makes a cameo appearanceβ¦. π
AndΒ I just canβt believe itβ¦.peopleΒ mocked me over his robe that I shared at the bottom of the Caramel Slice recipe. βDogs donβt wear clothes!β, they declared. Boo to them!
This looks yummyβDid you mean boned-in-chicken thighs? Wouldnβt that be closer to drumsticks then boneless chicken thighs???
BTW, Arabian Feast book clubβ¦MAJOR YUM AND SUCCESSFUL!!!
Thanks for all the fantastic recipesβ¦:)
Screech!! Iβm so glad you made the Arabian Feast for book club and it went well!!! π Actually I do mean boneless thighs π Bone in thighs take longer to cook than drumsticks, but I have cooking directions for both those cuts. Thank you for letting me know you enjoyed the Arabian Feast!!! N x
Sorry Nagi, but thatβs SO funny that you stuffed this up β I have done similar things many many times π
The finished chicken (WITH the soy sauce!) is genius, though. Wow, looks and sounds absolutely delicious!
Absolutely love your video, too β itβs so professional-looking! The only thing I donβt approve of is how you teased that poor doggy of yours with the finished chicken. Ooh, you rotter!
But forgetting one out of just FIVE??? BA HA HA!!!
Really you got it from Sparks People? The drumsticks look AMAZING and so good, I want to grab one from the screen. Yeah I sometimes forget ingredients even for a short list, worse usually when baking!
I know, I was surprised! It was so random!
Ooh⦠so sticky and shiny looking! Yummmm!
Sticky thingsβ¦.always the best!! π
Oh Nagi, you know how much I love a sticky chicken dish π
I posted yet another recipe for one the other dayβ¦..We need to stop doing this π
This looks sensational! And I love the video π
I have some chicken thighs in the fridge that were earmarked for sticky beer chicken, but perhaps I will have to give this a go first!!!
Pinning π
I have to go look! Dorothy mentioned it too!!
It made number one spot on gawker so I was dancing around the kitchen π
Iβm going to find it now and will share to my best group boards!! π
Perfect timing, Nagi: Iβm going to make these tonight, as I want something quick and have lots of drumsticks and bone-in thighs in the freezer.. I want to make half the recipe, though; assume itβs OK to halve but not to double? Does it freeze/keep well?
Oooh! Nervously await your thoughts! π Halving should be fine but use a smaller pot, otherwise the liquid will evaporate far too quickly! π
I made this as planned. Mr. Fussy kept asking me, βWhat smells so good?β I told him I was making a Nagi recipe, and he said, βI know this will be great!β This was indeed flavorful and easy. My chicken took longer to cook than yours, however, as my thigh pieces were on the large side. The flavors permeated the chicken beautifully, without marinating. Definitely a hit!
You made it! You made it!! Iβm so glad you and Mr Fussy enjoyed it, thank you Marlene!!! N x
PSβlooked just like your pictures, though I didnβt do a proper photo shoot. Will post to Instagram and FB!
Ooh! Let me pop over and check!
Nagi, Iβve always thought your recipes were easy to follow and delicious to boot!! BTW β I love your videos. Iβm looking forward to making this recipe especially since Hubby is fishing every day and I donβt have a lot of time to spend at the stove. Thank you for a great idea!! 5 Ingredients, fantastic!! xxxooo
Oooh! Fishing season?? Whatβs he catching??
Mmm-mm-mm! These look like good eating!!
GOOD EATING is right!!! π
Not good for people on sodium- or sugar-restricted diets. I recommend substituing Splenda brown sugarβwhich is half sugar, half Splenda; also, in place of soy sauce (even low-sodium) and balsamic vinegar, try using Kraft Balsamic (especially fig balsamic) dressing. Iβve used that for a chicken (and even ham) glaze as is, and itβs wonderful!
Thank you for the tips Steve, thatβs so helpful!! N x
Hi! Have made 2 of your creations in the last 2 weeks with mega success!Yummy!!Am placing the thousands of printed out recipes in binders, (entire dining table full!),+my dresserβ¦Will have to have a βNagiβbinder,extra size,as well as a βJen/Carlsbad Cravings,binder!My 2 faves!!!Thanks for another 1!
? Thatβs so sweet! Thank you Teri!! N x
OMGβ¦canβt wait too try this. Itβs similar to a recipe that won the Gilroy garlic festival recipe contest, but it had lots of garlic and I think it used honey. It also used boneless chicken breast. It glazes up nicely because of the honeyβ¦except when I got greedy and tried to make twice as much glaze. Fail! I like the idea of the ginger and brown sugar and dark meat chicken. Slurp.
I had to google Gilroy Garlic Festivalβ¦the Worldβs Greatest Summer Food Festival!! Looks amazing!!! Gosh, I hope I get to go one year, it looks fantastic!!! I meanβ¦GARLIC!!! π N x
Hereβs the recipe I was speaking of. It calls for a massive amount of garlic, but it becomes very mellow.
http://www.christopherranch.com/archives/6371
You know what? That recipe is really similar to Filipino Adobo, a recipe I shared ages and ages ago! So I know itβs delicious!!
It is similar, but Iβve never had adobo made sticky. Also, I make the version with coconut milk. I think thatβs the Filipino version?
Thatβs awesome Susan, thank you! I do hope you are going to the festival and can somehow share photos!!
Iβve been many times, but not for years. It would be fun to go again!
P.S. I love your braising pan. It looks like Le Creuset in my favorite color.
Chasseur!!! Made in the same place as Le Creuset but nice colours AND 30% cheaper!!! WOO HOO! <3
Going to search for their braising pan. I usually use my 12 inch Calphalon non stick pan, but I want your pan!!
Wait!! I have asked them to donate some for a big giveaway, so fingers crossed!!! π
Just made this. I actually marinated the chicken in coconut milk like a commenter had on her blog, but I followed your recipe. I got the best of both worlds. This was so delicious and so easy.
SUSAN!!! You made this already??? Thank you! Iβm so glad you enjoyed it! N x
Oh my, these look wonderful. And so easy to prepare! Thank you, Nagi.
Thanks Victoria! π
Well hello beautiful! Wow, these are fantastic, sweet and sticky photos Nagi! Bellissima!
Thanks Kevin!! <3 N x
Canβt go wrong with 5 ingredients! I am going to try this in my electric pressure cooker. Hint, hint π I am hoping that you will have more recipes using an electric pressure cooker soon!
Hi Katrina! Iβm sorry to say I donβt think this will work in a pressure cooker because sauces donβt evaporate! I will try to remember to add pressure cooker steps for recipes, especially for slow cooked recipes, they are perfect to do in a pressure cooker! π
Hi Nagi! I love sticky glazes (your pork tenderloin with honey glaze is a regular here)! You know we prefer thighs so Iβd use them. Claire just posted a recipe and I told her it was your βfaultβ I that I like sticky chicken ! Thank you, thank you!! π PS A big BOO to those people who dissed Dozerβs beach robe!!
That was exactly my response to them too β βBOO TO YOU!!β Iβm so glad you are enjoying Claireβs blog too! I hope you and Gary are having a GREAT week Dorothy! N x
Hi Nagi! I am making these now and they smell WONDERFUL! But I have a questionβ¦.I am disappointed with how drumsticks at Kroger and Walmart are so BIG! I love the smaller ones but anyway, can I keep adding a little more water until I feel like they are done good? The time you suggest seems too short for these large ones.
Hi Rita! You got it β add water so you have at least some liquid at the bottom of the pan until they are cooked π
My search for recipes stops here. You are truly gifted, passionate, and generous with your knowledge. Thank you.
Aww, thank you so much Ani! You just made my morning!!! π
This was fantastic, thank you for sharing the recipe. It will be going in my regular rotation.
Thank you Lisa, Iβm so glad you enjoyed this! Thank you for letting me know!
I made 5 Ingredient Sticky Stove Top Balsamic Wings last night. The recipe is delicious, added the ginger and Sriracha Sauce for that extra zing. Thank you for a great recipe. I will certainly make them again.
Awesome Peter, THANK YOU! Iβm SO GLAD you enjoyed it!
Hi!
Looking forward to trying this tonight. One question, Iβm only cooking for two so I only have two chicken legs and two thighs (both skin on and bone in).
Will I need to adjust the ingredient quantities?
Thank you!
Hi Paula! Please use the same liquid ingredients otherwise you might not have enough glaze. π