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!
Thank you for sharing this delicious recipe! It came out perfect and the entire family loved it! I did add the ginger and it took about 10 min to get glaze thick. So yummy and will def be a new addition for drumstick nights! Drizzled extra glaze on rice and saved extra to put on wraps during the week! Thank you!!!
So glad you enjoyed this Kimberly, thanks for letting me know! N xx
Delicious! Thanks for the inspiration. See the photo on Insta.
I’ll go have a look now! N xx
I just want to tell you I came across your recipe tonight and it gave me hope and motivation to cook again! It was the simplicity of the ingredients and how easy you made the recipe sound (the video really helped also). I found small chicken drumsticks (as I read through the comments with people having difficulty with larger ones and timing), AND IT CAME OUT PERFECT! Exactly the way you described down to the 5 minutes to make the glaze. I’m amazed and utterly satisfied with my delicious dinner. Paired it with some steamed broccoli with a little lemon juice and rice and I can’t wait for leftovers tomorrow! I can’t thank you enough and I can’t wait to try out some more of your recipes.
That’s so great to hear Jackie! Thank you for taking the time to let me know! N x
I have been searching to find a recipe like this….I made it last night and the only substitute was a low sodium soy sauce. I was concerned that the sauce was not thickening but I followed directions and cooked longer. I shut off heat and rolled the drumsticks to pick up sauce and let it rest. It was better on the stickiness….and wow did my family eat it up!! That sauce is so good…I was taking spoonfuls of rice to dip in the sauce. This one is a keeper and so easy! Thanks!!
I LOOOOOOOOOVE this recipe!!! Just a question is there a way that I can make this same recipe with steak?
Hi Mayra! Hmm, I’m not sure, I’d have to experiment!
So savory and just delicious! However, l do like a salty flavor, but the second time around l cut the soy to 1/4 cup with much more satisfying results. But, that’s just me! If you have not tried it, well, give it a shot. It’s like throwing a party for your mouth. Keep on cookin’.
Fantastic to hear Steve! Thank you for leaving a review. N x ❤️
Hi, unfortunately in 20min all drumsticks were raw inside. They were not oversized, just normal organic chiken size. The glaze came out as it should, sticky n thick. But i had to return all pieces back to finish cooking, so glaze on them burnt, by the time they were cooked through.
With closed lid, i had to add 10min of cooking time. Maybe less time would do it too, but I’m pregnant, n had to be on a safe side. Cos when i cut through them after first 20min of cooking, they were raw and bloody in the middle.
I’m pretty sure at some point of cooking, covering them is a necessity. Open cooking will evaporate the glaze to nothing, before chiken is cooked through.
My husband still loved ’em. Its was perfect for Mayweather -McGregor fight night.
P.S. for chiken wings 20min cooking time should be just perfect.
I’m sorry to hear that Yuliya, for that cooking time the drumsticks should be done. Any chance they were still partly frozen inside?? 🙂 N xx
Hi Nagi! I’ve just found your recipe (I am actually looking to cook turkey drumsticks) but my question is should I use light soy dark or dark? Thank you!
Hi Lorna! Light soy sauce. Thanks for asking, I’ll update the recipe! N xx
Easy and tasty recipe, great when you need a quick meal with minimum effort. But I cooked the chicken for about 40 min, as for me 20 min it’s raw chicken. Otherwise 👍
Great to hear Ella! So pleased you were able to adjust the cook time to your requirements and it will came out great! – N x
Shout out from South Africa! Geez, this site is brilliant, well done. Been glued to it for hours, although some of the ingredients are not available down here (some other recipes), I can’t wait to try this one out tonight! 🙂
Ba ha ha! Love your enthusiasm, thanks Mohamed! So pleased to hear you are liking the look of some of my recipes. N xx
This is literally the recipe I make most often in my house. My husband loves it, I love it, and I recently went low-carb and so my body loves it too 😀 I just wanted to say thank you for this recipe as I make it for the millionth time tonight.
Fantastic to hear you like this so much Anna! Thank you for letting me know! N x
I made it tonight. It’s so good.
San Francisco
I live in a predominantly Asian neighborhood. Everything available, and I can’t really spend on dinners out. I had chicken wings and needed to use. I might try this on eggplant next.
Thank you
I’m so pleased to hear you enjoyed this Cristina, thank you for letting me know! N x
Great recipe! unfortunately a couple of the larger drumsticks weren’t quite cooked, next time I’ll maybe give them an extra 5 mins. Recently discovered your website and I can’t wait to try another recipe. Thanks 🙂
Glad you enjoyed the flavour Nikki! Guessing they were VERY large drumsticks or perhaps were they were not fully defrosted?
My husband is a chicken on the bone fanatic. I usually only make chicken breasts (how boring I know). He is going to flip out when he comes home to this surprise!!
I made your pork carnitas and now I am sucked into your website printing off recipes. So excited to try some more.
Thanks!!
I’m happy to hear that Lindsey!!! Hope you enjoy this one, it’s a reader favourite! N x
I HAVE BEEN ON YOUR WEBSITE ALL MORNING. I AM SO HAPPY I FOUND YOU NAGI !!!
I CANT WAIT TO MAKE THIS, SENDING LOTS OF LOVE AND THANKFULNESS FROM ORANGE COUNTY CA !!!
MUAH!!!
I’m so happy you found me too!! Sending a big hug all the way across the Pacific from Australia to OC! N xx
Tried this recipe with both the chicken drumsticks as well as with salmon. Mmmm, the goodness of it! Thanks!
Hi Zee, I’m so happy to hear that! Thank you for taking the time to let me know – N x
Hi Nagi – I have 10 drumsticks to cook, not 8. Will they still fit in a standard-size (12″) saute pan, or do you think it would be too “crowded”? Thanks!
(PS, I’ve tried this recipe before and sometimes it worked and sometimes it did not, lol. Thanks for the video, that will be helpful. It’s always delicious regardless, though!)
Hi Liz! Even if a bit crowded, just simmer for longer at the end to reduce the sauce i.e. with the chicken moved to the side of the pan 🙂 Or even take them out. 🙂
This was so easy and so delicious! I don’t have any measuring cups or spoons so I just estimated with the ingredients but it still turned out great. I look forward to trying some of your other recipes.
Fantastic! So glad to hear that Jeff, thanks so much for letting me know! N x
Thank you for such an amazing recipe. It was my first time to do something like this and it turned out delicious. I made half the recipe because it’s just for me and my husband and added diced potatoes to the mix. Thank you for sharing this.
I’m so glad you enjoyed it Iman, thank you for letting me know! N x
Nagi, you’ve done it again. It seems every recipe of yours that I make comes out freaking fantastic. I think it’s why I keep coming back! I made this tonite and got two sticky thumbs up from my 14-yr-old son! They were SO delicious! I think I cooked them on too high of a heat initially because my sauce thickened up before the 20 minutes was up (after I turned them)… I never actually had to move them to let the sauce thicken. And my little know-it-all (with a pretty experienced pallette) said they were overcooked and I had to agree. I’ll know what to do next time because I’m for sure making these again! Thank you, Nagi, for doing what you do!!
I’m so glad you enjoyed it Cheryl, thank you for letting me know! N x PS Wow your little know-it-all sounds seriously impressive for his age!!
Nagi… you have NO idea! My ex-husband took him on a road trip this past summer. They just-so-happened to be passing through Jacksonville, FL where auditions for Master Chef Jr. were being held. He didn’t make it, but I was so proud of him for trying! The mom’s of his friends call me in shock when he cooks at their houses. Sometimes I have him taste stuff, and he tells me what it needs… crazy! I guess the apple doesn’t fall far from the tree!
What a rock star! You must be so proud of him!!!