Sticky balsamic chicken drumsticks made on the stove with just 5 ingredients – chicken, soy sauce, balsamic vinegar, sugar and garlic. It’s twice as fast as baking drumsticks and glaze is lip smackingly delicious! Watch the cooking video to see how easy it is – and how hopeful Dozer looks that one will come his way…
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 of beautiful photos I have trashed because I wasn’t happy with the recipe, or because I thought the “fail” risk was too high.
I posted this Balsamic Drumsticks recipe back in April 2015 and a handful of readers have had trouble with it. Specifically, getting the sauce to reduce down to a glaze. It’s 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 steps and a cooking video. So you can see exactly how to make it. 🙂
These balsamic chicken drumsticks are based on this Sticky Stovetop Chicken 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 don’t 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 most people would never guess it wasn’t baked. Or that there’s only 5 ingredients in this. FIVE.
It’s 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 “Ew, this is terrible”. I stood over the stove with my hands on my hips, head cocked, wondering how I was going to salvage it. I thought back over the recipe. I mean, it only has 5 ingredients in it. And there were rave reviews by people who had tried it. Either all those people have terrible taste in food….or….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 – soy sauce.
DUH!
I managed to salvage 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. 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 chicken – done – with less than 5 minutes of active effort. Can’t ask for much more than that! 🙂 – Nagi x
MORE CHICKEN DRUMSTICK RECIPES
-
Greek Chicken – ideal made with drumsticks instead of thighs
-
Baked Chicken and Rice – 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, don't let it go too far. Roll the chicken in the glaze.
- Remove the skillet from the stove and stand for 5 minutes - 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 DOZER
If you want your daily dose of Dozer, you’ll need to watch the video! He makes a cameo appearance…. 😉
And I just can’t believe it….people mocked me over his robe that I shared at the bottom of the Caramel Slice recipe. “Dogs don’t wear clothes!”, they declared. Boo to them!
Jay says
Just made this – it’s ridiculously easy and yields a ton of flavor! I cooked it with chicken thighs and kept to the exact recipe and added in just a tablespoon of sriracha. Even as it was just simmering it smelt heavenly! I agree with the comment above about watching it when it reduces; it took about 15 to 17 mins for mine to reduce to a half sticky, half liquid consistency but within a few seconds it quickly, er…coagulated?.., and I was worried I burned it! When it wasn’t as reduced it was tangy from the balsamic and as the sauce got sticky the flavor was more burbon-esque. Will be cooking this *multiple* times in a month and will be on your site scouting for more recipes to make! Thank you!
Alison says
I made this last night and it was AAAAAmazing! Thanks so much Nagi.
Nagi says
Thanks Alison, so glad you enjoyed it! N x
Kelly says
Bummed my glaze didn’t thicken.. I used a cast iron pan.. think that mattered? ? Still yummy sauce! I even added corn starch slurry the last 10 minutes 🙁
Nagi says
Hi Kelly! If you used the right ingredient quantities it should definitely thicken 🙂 Did you move the drumsticks to the side like I do in the video to help thicken it faster? So glad you enjoyed the flavour though!
Becky Adams says
Yum! I used the 2 T Sriracha and it added a nice kick, but not too hot. Served with cauliflower rice, no carbs, and a veg. Thanks!
Nagi says
So glad you enjoyed it Becky! 🙂
Christina says
I made this with my 10 year old son. He did all ingredients and turning, then I took over on the glazing/ sticky part. It was declared a huge hit by a gaggle of children ages 2-15 (whose preferences range from sushi to Mediterranean) one picky 5 year old, and one pregnant woman! ? We served it with your coconut rice recipe- mild but delicious! I did not tell the children that the chicken was frozen for over a year and slightly freezer burnt?
This is a great way to cook a ‘cheap’ protein and get some meat variety in as I don’t prefer dark meat or bones! The green onions or cilantro to finish are a must?
Thank you! Easy and delicious!
Nagi says
Thanks for trying my recipe Christina, and I’m so glad you enjoyed it!! What a wonderful son you have, helping you in the kitchen! N x
Kate says
I love your video, quick, to the point, with everything I need without the unnecessary rambling that makes some videos 10 minutes long to give 2 minutes of instruction. Will try this recipe tonight.
Nagi says
Thank you Kate! I do hope you enjoy it! N x
Kate says
After searching more of your chicken recipes tonight’s menu changed to Peruvian Roast Chicken 🙂 Currently marinating.
Serene says
Yum yum yum this was delicious very easy very satisfying and served it with steamed green beans and tossed them in the leftover sauce it was really great thank you so much for this awesome recip!
Nagi says
YAY! So glad you enjoyed it Serene, thanks for letting me know! N x
Q. Sommer says
Excellent recipe, the sauce was a big hit!
Chris Cowland says
Nagi,
I have used this recipe twice now. First time I followed your recipe exactly, last time I changed it a little. Maybe you might like to try this.
I fried up the wings for about 15 minutes in a wok. Then I added a little more garlic than you suggested. I fried them both for about 25 minutes, flipping all the time. Then I added the other ingredients, but used honey instead of brown sugar.
I’m not sure if the skin gets tastier if you brown it, but big thanks for sharing this. You are a wonderful cook, I am just an accountant in Canada who really enjoys making great stuff for my family. I like sous vide cooking, as I enjoy making a cheap cut unbelievably tender, maybe we can share notes on this too.
Thanks again,
Chris
Nagi says
Hi Chris! I’m just an accountant by background too…. 😉 I just decided to make a bit of a career change!!! I have dabbled in sous vide out of interest and can see the wonderful benefit but struggle to see myself making it part of my day to day cooking. But I’ve been blown away by the results, that’s for sure!!! My favourite is chicken breast and seafood 🙂
Nagi says
I’m so glad you enjoyed it!!! N x
Lunchbox says
It looks so delicious! And you make it seems easy to make. I’ll try it 🙂 Also – great photos! Made me hungry 😉
Nagi says
Thank you so much! I do hope you try it! 🙂 N x
Rebecca Willcutt says
This is very close to the Filipino version I have made many times, except i threw in a few star anise. So delicious and very easy to make.
Nagi says
I have Filipino Adobo on my site too! I LOVE it!!! 🙂
Ambar Whitt says
I just made this dish! It is amazing and SUPER easy. The sauce came together as an amazing glaze like you instructed. Can’t believe I just found out about your dish. I have been missing out! I do think the heat temperature is key. Not too hot and not to low to get the glaze. Thank You so much for sharing this recipe! FIVE stars (I could not rate it on my phone)
Nagi says
So glad you enjoyed it Ambar!!! Thank you for coming back to let me know!!!
Bianca says
Loved it!!! I never place a comment. But it was delicious! Thanks for the recipe!
Nagi says
Thank you Bianca! I’m so glad you enjoyed it!
Candace says
Unfortunately, my sauce would not thicken, even after more than 15 mins. I followed the directions to a tee! Loved the flavour!
Nagi says
I’m sorry to hear that Candace 🙁 Did you use drumsticks and a pan where the drumsticks were squished in too tightly? 🙂 Glad you loved the flavour though!!
Candace says
It’s possible. I will certainly make this again. Hopefully my sauce turns sticky! Thank you for replying.
Muna Kenny says
When my friends visit I bake and cook everything they like and then we sit and gossip. In your case though I guess if you ever visit me we will go to my kitchen and make something together 🙂
Love these juicy looking drumsticks!
Nagi says
Thank you Muna!!
amir denero says
hey i like ur chicken but i have a veal shank similar based on italian osso booko
Nagi says
Oooh! Love Osso Bucco!!!
lisa redding says
I just want to come to your house and stay awhile. These drumsticks look amazing. I can’t wait to try them this weekend. Honestly, I think I want to try every new recipe you put out.
Just bought your photography book. Hoping for a miracle. Lol seriously though…I need one. No natural talent here.
Nagi says
BA HA HA! Come on over!!!!
Lyn says
Duh, I read recipe 4 times and missed boned in thighs instructions…I should have known you don’t miss a trick….:)
Nagi says
Not true at all!! 🙂 I make typos all the time, I really appreciate you checking my recipes!! ❤️ N x
Chris Cowland says
I made this recipe yesterday with bone-in thighs, and it was amazing. Next time I’ll make TWO pans, as they disappeared so quickly. My only word of warning would be to keep a close eye on the frying pan as the sauce is reducing. Nothing much seems to happen at first, but when it starts to get thick you only have a few minutes before it could go too far. I used low sodium soy sauce in mine for dietary reasons, do you have any thoughts about the various organic and other soys that are on the market? (You have probably covered this subject previously, sorry, I only found your wonderful web site a few months ago.)
Thanks from Vancouver Island, Canada,
Chris.
Nagi says
Hi Chris, I’m so glad you enjoyed this! Thank you for the point about watching the sauce, I will add that!! To be 100% honest, I don’t use anything other than normal, low sodium and tamari but I don’t see why this wouldn’t work with other soy sauces! Normal ones though, not mushroom or flavoured ones. That might taste a bit odd. N x
Jasline (Foodie Baker) says
I love how easy this is! And making this on the stovetop sounds perfect for a weekday dinner. Yum!
Nagi says
EASY is RIGHT!!! 🙂 N x
Gloria | Food Oh Glorious Food says
I’ve wanted to try this one for ages. I’m definitely going to have to give this a go next week when I’m feeling better.
(I’ve been sick all week – “fell down” on Friday night last week and never really got back up on my feet again. Boo. I had plans to cook so many yummy things this week and the plans have all been thrown out the window because I’m ready for bed at 6pm.)
Jeanne Cimmino says
OMG- I fell down the basement stairs at the end of April! I’m still struggling to get around, and the thing I miss most is cooking/baking. Now I’m sitting here with an ice pack on my banged up ankle trying to figure out how I can hop to the kitchen and make this incredible looking chicken while standing on my one good foot! This dish sure looks like it will be worth it!
Nagi says
Oh no! I’m sorry to hear that Jeanne 🙁 If only you lived in SYDNEY, I could bring meals around for you! 😉
Nagi says
Oh no! That’s awful, the boys finally passed it onto you… BOO to that. Are you feeling better today??
GiGi Eats says
I love getting my fingers sticky so this recipe is totally calling to me!
Nagi says
I’m always a sucker for sticky!!
Lyn says
This looks yummy—Did you mean boned-in-chicken thighs? Wouldn’t that be closer to drumsticks then boneless chicken thighs???
BTW, Arabian Feast book club…MAJOR YUM AND SUCCESSFUL!!!
Thanks for all the fantastic recipes…:)
Nagi says
Screech!! I’m so glad you made the Arabian Feast for book club and it went well!!! 🙂 Actually I do mean boneless thighs 🙂 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