Chicken drumsticks are my son’s favourite – and if I’m honest, I secretly love them too. They’re inexpensive, perfect for eating with your fingers, and are like a meatier version of chicken wings – more meat, less skin, but still wonderfully, finger-lickin’ sticky. I recently tried a version with honey and garlic – my favourite style of chicken wing – and they were a dinnertime hit.
If you want to get them started ahead of time, freeze the drumsticks in their marinade until you’re ready to thaw them for dinner.
- 8 chicken drumsticks
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 2 garlic cloves, crushed
- In a bowl or large ziplock bag, combine the drumsticks, honey, brown sugar, soy sauce, balsamic vinegar and garlic. Refrigerate for a few hours, or overnight.
- When you're ready to bake, preheat the oven to 425F. Line a rimmed baking sheet with foil. Remove the drumsticks from the marinade and put them on the sheet. Put them into the oven to bake and the marinade into a small saucepan and bring it to a simmer. Cook the marinade for 5 minutes, until the mixture thickens and reduces slightly. Bake the drumsticks for about half an hour, basting with the thickened sauce, until the drumsticks are cooked through. Serves 4.