Balsamic Chicken Drummettes (Chicken Wing) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe courtesy Giada De Laurentiis-FoodTV Prep Summary: Difficulty: Easy, Prep Time: 10 minutes, Inactive Prep Time: 2 hours, Cook Time: 35 minutes, Yield: 4 to 6. These are probably the best! The marinade is absolutely delicious! Very close to what you order in a Chinese Resturant (Sesame Chicken). Can substitute Chicken thighs, drumsticks, or breast strips. Ingredients:
1/2 cup balsamic vinegar |
1/2 cup honey |
1/2 cup brown sugar |
1/4 cup soy sauce |
1 tbsp.(5 sprigs of) fresh rosemary |
5 garlic cloves, halved |
408 grams chicken drummettes (12 wing drummettes) |
2 tablespoons toasted sesame seeds |
1/4 cup fresh parsley, flat leaf, chopped |
Directions:
1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag.
2. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
3. Add the chicken drummettes to the bag and seal with as little air as possible in the bag.
4. Place in the refrigerator and marinate for 2 hours.
5. Preheat the oven to 450 degrees F.
6. Place the chicken drummettes on a foil-lined baking sheet.
7. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
8. 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.
9. Use a pastry brush to brush some of the cooked marinade on the cooked chicken.
10. Place the chicken on a serving platter.
11. Sprinkle with the toasted sesame seeds and the chopped parsley.
12. Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drummettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
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