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Home Dietary Gluten Free Recipes

5 Ingredient Sticky Stove Top Balsamic Chicken Drumsticks

By:Nagi
Published:2 May '16Updated:10 May '23
338 Comments
Recipe v Dozer v

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…

Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

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 make this regularly for a quick midweek meal - all round crowd pleaser! And seriously - takes me less than 5 minutes to prep!

Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

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

  • Honey Mustard Drumsticks

  • 5 Ingredient Sticky Stovetop Balsamic Drumsticks

  • Jamaican Jerk Drumsticks

  • Greek Chicken – ideal made with drumsticks instead of thighs

  • Baked Chicken and Rice – make this with drumsticks instead of bone in thighs!

Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

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Sticky Stove Top Balsamic Chicken Drumsticks - 5 ingredients, made from scratch, less than 5 minutes of active effort. So easy, made on the stove!

5 Ingredient Sticky Stove Top Balsamic Drumsticks

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Dinner, Stove Top
4.92 from 80 votes
Servings4
Tap or hover to scale
Print
  • 1876
Sticky chicken drumsticks that are cooked on the stove in half the time it takes to bake! Don't let the short list of ingredients fool you - the glaze tastes like it has a lot more in it. Adapted from this Sticky Stove Top Chicken recipe from Sparks People. This recipe is NOT suited for scaling up because the glaze will not thicken. Watch the cooking video (in post) to see exactly how this is made - in particular, watch the braising liquid transform into the sticky glaze! 

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:

1. This recipe will work with boneless thigh fillets and chicken wings. Take the chicken out when cooked (boneless thigh - around 15 minutes, wings - around 15 minutes) and leave the sauce to reduce down to a glaze, then return the chicken to the pan to coat in the glaze. Bone-in thighs will also work - use the same cook times as drumsticks.
If you make this with breast fillets, you won't achieve the same sticky glaze (because you need fat to create glaze). If you want to make this with breast fillets, I recommend adding 3 tbsp of oil into the liquid to help a glaze form.
2. You can use any chili, fresh or dried, or hot sauce to add heat to your taste.
3. You need to use a large pan or pot for this recipe. Large enough so the drumsticks fit in one layer but not too squished together otherwise the liquid will never reduce and the drumsticks won't be submerged in the liquid enough to cook.
Even though only about 1/4 of the drumsticks is submerged in the liquid, the bubbles from simmering + turning the chicken is enough to cook the drumsticks.
4. The purpose of this step is to allow the sauce to reduce. The cook time required to reduce the sauce will differ depending on the size of your pan, drumsticks and strength of the stove. The sauce is ready when it coats the chicken.
5. This is the nutrition per drumstick. BUT note that the calories is overstated because a lot of the chicken skin fat renders out during cooking and mixes in with the glaze. And only around 1/4 of the glaze coats the chicken.
Sticky Stove Top Balsamic Chicken Drumsticks Nutrition

Nutrition Information:

Serving: 185gCalories: 236cal (12%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

* 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!

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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338 Comments

  1. Lins says

    January 7, 2016 at 11:31 am

    This was amaze balls!?

    Reply
    • Nagi | RecipeTin says

      January 8, 2016 at 6:23 pm

      So glad you loved it Lins!! Thank you for letting me know!! N x

      Reply
  2. Martinique says

    December 10, 2015 at 11:27 am

    Hi Nagi! I have a stainless steel frying pan and gas stove. I’ve read that you don’t need the heat as high for those pans. Would you still recommend high heat to cook it properly? Sorry also completely new to cooking!!

    Reply
    • Nagi | RecipeTin says

      December 11, 2015 at 7:31 pm

      Hi Martinique! I still recommend starting on high, then turning the stove down per the recipe 🙂

      Reply
      • Mrs. Smith says

        January 8, 2016 at 9:25 am

        Hi Nagi! I am making this TONIGHT! WHat kind of salad and dressing is served in the pic? Looks DELISH!

        Reply
        • Nagi | RecipeTin says

          January 8, 2016 at 6:39 pm

          HI Mrs Smith! I’m confused – no salad in these photos!!

          Reply
  3. Danyce says

    December 3, 2015 at 1:37 pm

    5 stars
    Made these for dinner tonight…. two thumbs up! The kids (ages 4 & 9) and adults loved it, and couldn’t be easier! Thank you

    Reply
    • Nagi | RecipeTin says

      December 3, 2015 at 8:11 pm

      YAY!!! Thank you Danyce, I’m so glad you loved it!!

      Reply
  4. Sam says

    November 30, 2015 at 10:03 am

    Did you remove the skin from the drumsticks prior to cooking?

    Reply
    • Nagi | RecipeTin says

      December 18, 2015 at 7:11 pm

      Nope! The skin goes lovely and jammy!

      Reply
  5. Catherine says

    November 23, 2015 at 2:16 pm

    5 stars
    Made this tonight when we realized it was already 9 pm and we needed a quick dinner–yum! This is great! We’ll definitely be making this again. The sriracha addition adds a nice heat, too.

    Reply
    • Nagi | RecipeTin says

      November 24, 2015 at 7:51 am

      YAY! I’m so glad you enjoyed it Catherine!!

      Reply
  6. Candace M says

    November 16, 2015 at 1:40 am

    5 stars
    Made this last night. Did exactly what the recipe said and added a little sriracha sauce. My pickest eater ate three legs and left NUTHIN on the bone. We were fighting over the last leg! hahaha. Can’t wait to make with boneless skinless thighs. We even found ourselves swirling our cucumber slices in the sauce. SO GOOD! Thanks for a simple and awesome recipe.

    Reply
    • Nagi | RecipeTin says

      November 16, 2015 at 2:04 am

      YAY YAY YAY! Thank you so much for sharing your feedback!!! N x

      Reply
  7. Rita says

    October 13, 2015 at 8:34 am

    5 stars
    Ugh. Did everything exactly like it’s said except I had one extra. Drumstick. Sauce will not thicken for the life of me. Been on medium heat uncovered for about 40 min now. I don’t know what I could’ve done wrong.

    Reply
    • Nagi | RecipeTin says

      October 13, 2015 at 11:13 am

      Hi Rita – that’s odd! Any sauce cook in an uncovered pot should reduce down and when it reduces, it becomes more syrup like. Wish I could be in the kitchen with you to help troubleshoot! 🙂

      Reply
  8. rita says

    October 11, 2015 at 5:55 pm

    5 stars
    I have had a bad experience or Rio cooking chicken. I’m so scared of not cooking time enough that I overcooked it
    So I gave up. I buy precooked or we go to my moms to eat lol. So when I saw this recipe, the picture stopped me in my tracks. I was drueling. I ran to the store and bought some drumsticks and balsamic vinegar. I had the rest of the ingredients. My chicken is thawing in the fridge and I am going to attempt to make this tomorrow if I don’t “chicken” out. No pun intended….im not sure if this is a recipe an amateur like myself should try but hey. What the heck? Wish me luck!!!

    Reply
    • Nagi | RecipeTin says

      October 11, 2015 at 6:14 pm

      You don’t need luck! This one is super easy. 🙂 5 ingredients! Just don’t be like me and forget one of them!!! 🙂

      Reply
  9. Sara says

    October 9, 2015 at 11:00 am

    I can’t believe I’m about to say this, but I FORGOT AN INGREDIENT TOO. Realized 25 minutes in that I forgot the sugar! Ah!! Still delicious though

    Reply
    • Nagi | RecipeTin says

      October 9, 2015 at 2:59 pm

      BA HA HA!! You make me feel BETTER!!! 🙂

      Reply
  10. Elisa Phillips-Turner says

    October 1, 2015 at 11:31 am

    Hi Nagi!

    I’m going to make these on Saturday night for a home viewing of the AFL final but want to make it with wings instead.

    Any tips? How many wings (kg) would the sauce for this recipe work for?

    Can’t wait to try it!!

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:51 pm

      Hi Elisa! I haven’t tried this with wings but it should work! I think about 800g of wings would work well. 🙂

      Reply
  11. Josie Halbach says

    September 28, 2015 at 10:29 am

    5 stars
    I sent him a link to your FB album & asked him to tell me if he saw anything he liked. This is the first of his selections. He walked in the house while it was cooking tonight & commented on how delicious it smelled. I’ve served it with rice & a tossed salad.
    I did two batches; one with ginger & crushed peppers, the other without. There is no clear winner. No one can decide. I added more garlic than the recipe calls for, as we’re garlic fiends. This was really wonderful. Thanks again.

    P.S. Please open future contests to Canada!

    Reply
    • Nagi | RecipeTin says

      September 30, 2015 at 7:12 am

      HA! I love it, Facebook Menu!! 🙂

      Reply
  12. deafdogmama says

    September 26, 2015 at 9:54 am

    5 stars
    I just wanted to tell you, I’ve made this a few times and it’s always a success. My husband is pretty picky but when i tell him this is for dinner he’s excited to eat it. I serve it with white rice and some sort of veggie, tonight is sauteed squash. I found the recipe on Pinterest and I’ll be checking out your other recipes. Thank you for sharing this one!

    Reply
    • Nagi | RecipeTin says

      September 26, 2015 at 10:04 am

      I’m so glad you and your husband love this! It is quite surprising that something so yum can be made with so few ingredients, isn’t it? Hope you have a lovely weekend!

      Reply
  13. Donna says

    September 2, 2015 at 6:23 pm

    Absolute disaster, I doubled the quantity, because I had 16 chicken drumsticks. Followed the instructions but the glaze did not thicken at all. Clearly you are not supposed to double the quantity of the glaze?

    Reply
    • Nagi | RecipeTin says

      September 2, 2015 at 9:33 pm

      Hi Donna. I’m so sorry, no, this recipe is one of the very few on this site that is not suitable for scaling up. Saying that, the glaze would have thickened if you left it cooking for a lot longer (taking the drumsticks out). 🙁

      Reply
  14. Dwight Earl says

    August 25, 2015 at 12:30 pm

    Do you think this would work in the crock pot? Remodeling and the stove is not an option right now.

    Reply
    • Nagi | RecipeTin says

      August 26, 2015 at 6:45 am

      Hi Dwight! It will work if your crockpot has a saute setting, but if not, then it won’t work unfortunately because the lid needs to be off in order for the liquid to reduce down to the sticky glaze. Jealous that you’re getting a remodel! 🙂

      Reply
  15. Maria says

    August 19, 2015 at 9:12 pm

    This looks delicious! I’m going to make it for my family for lunch!
    I was wondering, I’m going to use 3 chicken breasts and I’ve seen all your directions about adding extra oil and stuff. I was wondering, should I remove the chicken breasts from the pan at a time and leave the glaze to cook?

    Reply
    • Nagi | RecipeTin says

      August 20, 2015 at 7:05 am

      Hi Maria! Yup, that’s right. I’m worried about the breast overcooking if you leave it in there for the whole time. 🙂

      Reply
  16. Rehana says

    August 14, 2015 at 9:09 pm

    Can I make in advanced for a picnic by any chance?

    Reply
    • Nagi | RecipeTin says

      August 15, 2015 at 5:58 am

      Hi Rehana! You sure can 🙂 I recommend making sure it’s at room temperature so the sticky glaze is a glaze rather than “jelly like” which is what happens when it is refrigerated. Hope you love it! 🙂

      Reply
  17. Ashley says

    August 5, 2015 at 8:57 am

    I made these and they were DELICIOUS. they took longer than I hoped but that’s just because they were huge legs! my whole family loved them 🙂

    Reply
    • Nagi | RecipeTin says

      August 6, 2015 at 7:24 am

      Hi Ashley! I am SO GLAD you enjoyed these! Thank you so much for coming back to let me know you loved them. 🙂

      Reply
  18. Emma says

    July 5, 2015 at 10:16 pm

    This recipe is awesome. I have been cooking this all the time! I have told friends and family about these and your awesome website. I’ve been cooking your food for a while now and thought I’d give you the feedback you deserve. You’re amazing!

    Reply
    • Nagi | RecipeTin says

      July 6, 2015 at 6:57 am

      Hi Emma! Thank you so much for taking the time to come back and let me know you enjoyed it! I’m so glad you enjoy these – they’re great for a fast easy meal, aren’t they? I hope YOU remember all five ingredients though, unlike ME….. 😉

      Reply
  19. Wendy Chapdelaine says

    July 2, 2015 at 7:38 am

    Okay, I’m about to give up with the sauce. I made drumsticks, they cooked. However, I’m not sure if I fudged it all up by covering the pan…. and almost 50 mins later my sauce still hasn’t thickened. I took the drumsticks out a while ago to set aside.

    Reply
    • Nagi | RecipeTin says

      July 2, 2015 at 8:14 am

      Hi Wendy, sorry to be the bearer of bad news…but yes, covering the pan was the problem! It needs to be cooked without a lid so the liquid reduces into a sauce by the time the drumsticks finish cooking. I will add an extra step in the recipe to be clear NOT to put the lid on the pan. 🙂

      Reply
  20. Sally Tieso says

    June 8, 2015 at 10:41 am

    I made this tonight and it was a hit! I will make it again for the family!

    Reply
    • Nagi | RecipeTin says

      June 8, 2015 at 1:01 pm

      I’m SO GLAD you and your family loved it Sally!! Thank you so much for coming back to let me know, I really appreciate it. Makes me so happy! N x

      Reply
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