Everyone likes a good chicken recipe (well, except vegetarians). Too often we only use chicken breasts though. Yes, it is a very meaty portion and has the least amount of fat, so in that sense it is the best cut to use. But that only makes up a quarter of the chicken (or even less), what happens to the rest? If we're going to eat meat, we should eat it responsibly, not just by choosing free-range chickens, but also using the whole chicken.
When I saw the Novice Chef's recipe on Pinterest using chicken drumsticks, I knew I wanted to try it. But knowing we don't like things too sweet, I had to make some edits.
These drumsticks are kind of like a teriyaki glaze, sweet from the honey and a little salty from the soy sauce. Perfect combination! Don't forget the wetnaps... you're going to need them!
5-6 chicken drumsticks
.25 cup soy sauce
.25 cup balsamic vinegar
3 tbsp honey
2 tbsp brown sugar
3 cloves garlic, minced
salt and pepper
1. Preheat oven to 400 degrees.
2. Combine soy sauce, balsamic vinegar, honey, brown sugar, minced garlic, salt, and pepper in a medium mixing bowl. Add drumsticks to bowl and let marinate for at least 10 minutes.
3. Transfer drumsticks to a baking dish and cover drumsticks with additional glaze. Bake for 30 minutes.
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