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!
Sorry Nagi, but that’s SO funny that you stuffed this up – I have done similar things many many times 😉
The finished chicken (WITH the soy sauce!) is genius, though. Wow, looks and sounds absolutely delicious!
Absolutely love your video, too – it’s so professional-looking! The only thing I don’t 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 things….always the best!! 🙂
Oh Nagi, you know how much I love a sticky chicken dish 😉
I posted yet another recipe for one the other day…..We need to stop doing this 😉
This looks sensational! And I love the video 🙂
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 🙂
I have to go look! Dorothy mentioned it too!!
It made number one spot on gawker so I was dancing around the kitchen 😉
I’m going to find it now and will share to my best group boards!! 🙂
Perfect timing, Nagi: I’m 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 it’s OK to halve but not to double? Does it freeze/keep well?
I made this as planned. Mr. Fussy kept asking me, “What smells so good?” I told him I was making a Nagi recipe, and he said, “I know this will be great!” 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!
PS–looked just like your pictures, though I didn’t do a proper photo shoot. Will post to Instagram and FB!
Ooh! Let me pop over and check!
You made it! You made it!! I’m so glad you and Mr Fussy enjoyed it, thank you Marlene!!! N x
Oooh! Nervously await your thoughts! 🙂 Halving should be fine but use a smaller pot, otherwise the liquid will evaporate far too quickly! 🙂
Nagi, I’ve always thought your recipes were easy to follow and delicious to boot!! BTW — I love your videos. I’m looking forward to making this recipe especially since Hubby is fishing every day and I don’t have a lot of time to spend at the stove. Thank you for a great idea!! 5 Ingredients, fantastic!! xxxooo
Oooh! Fishing season?? What’s he catching??
Mmm-mm-mm! These look like good eating!!
GOOD EATING is right!!! 🙂
Not good for people on sodium- or sugar-restricted diets. I recommend substituing Splenda brown sugar–which 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. I’ve used that for a chicken (and even ham) glaze as is, and it’s wonderful!
Thank you for the tips Steve, that’s 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 dresser…Will have to have a “Nagi”binder,extra size,as well as a “Jen/Carlsbad Cravings,binder!My 2 faves!!!Thanks for another 1!
? That’s so sweet! Thank you Teri!! N x
OMG…can’t wait too try this. It’s 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 honey…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.
P.S. I love your braising pan. It looks like Le Creuset in my favorite color.
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! I’m so glad you enjoyed it! N x
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!!! 🙂
I had to google Gilroy Garlic Festival…the World’s Greatest Summer Food Festival!! Looks amazing!!! Gosh, I hope I get to go one year, it looks fantastic!!! I mean…GARLIC!!! 😉 N x
Here’s 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
That’s awesome Susan, thank you! I do hope you are going to the festival and can somehow share photos!!
I’ve been many times, but not for years. It would be fun to go again!
You know what? That recipe is really similar to Filipino Adobo, a recipe I shared ages and ages ago! So I know it’s delicious!!
It is similar, but I’ve never had adobo made sticky. Also, I make the version with coconut milk. I think that’s the Filipino version?
Oh my, these look wonderful. And so easy to prepare! Thank you, Nagi.
Thanks Victoria! 🙂
Well hello beautiful! Wow, these are fantastic, sweet and sticky photos Nagi! Bellissima!
Thanks Kevin!! <3 N x
Can’t go wrong with 5 ingredients! I am going to try this in my electric pressure cooker. Hint, hint 🙂 I am hoping that you will have more recipes using an electric pressure cooker soon!
Hi Katrina! I’m sorry to say I don’t think this will work in a pressure cooker because sauces don’t 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! 🙂
Hi Nagi! I love sticky glazes (your pork tenderloin with honey glaze is a regular here)! You know we prefer thighs so I’d use them. Claire just posted a recipe and I told her it was your “fault” I that I like sticky chicken ! Thank you, thank you!! 🙂 PS A big BOO to those people who dissed Dozer’s beach robe!!
That was exactly my response to them too – “BOO TO YOU!!” I’m so glad you are enjoying Claire’s 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 question….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 – add water so you have at least some liquid at the bottom of the pan until they are cooked 🙂
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!!! 🙂
This was fantastic, thank you for sharing the recipe. It will be going in my regular rotation.
Thank you Lisa, I’m 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! I’m SO GLAD you enjoyed it!
Hi!
Looking forward to trying this tonight. One question, I’m 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. 🙂
OMG I made this tonight with 1kg of drummetes and served with steamed rice and broccoli. It was a hit with all (including a fussy eater and a 5yo). Thanks Nagi for an easy weeknight dinner 🙂
Hit with fussy eater AND 5 yo??? WOO HOOO!! So glad everyone enjoyed it Ange, thank you!! N x
This is the challenge I face eveynight. Thankfully the 5yo isnt a fuss pot too or that would be double trouble lol
A meal that pleases all is rarity. This has shot to the top of our menu rotation!