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!
Nagi:
This looks so good I could eat the page!
Could I do with skinless boneless chicken breast. My Mama eats about half of half a breast. I eat the thigh.
How would I adjust cooking time for this small bit of breast.
Have a Joyful Day :~D
Charlie
Hi Charlie! I’m afraid this doesn’t work as well with chicken breast because you need the fat in the skin to help create the glaze. However, you can add a bit of oil to make up for it – directions are in the recipe. To make this for a small breast, follow the recipe but take the breast OUT at around 12 minutes (for a small breast). Then keep the sauce on the stove until it reduces into an extremely thick, sticky glaze – it will reduce to around 1/4 cup. Then put the chicken back in and turn it into the glaze to coat 🙂 Hope your mama enjoys this!
Thank you Nagi!
I” give it a try. :~D
Dear Nagi,
It’s hard to believe these drumsticks spend zero time in the oven and still looks so good. The glaze makes them so enticing and after only 5 minutes too?!
No no!! The cooking time takes longer than 5 minutes 😉 It just takes 5 minutes to PREPARE! 🙂
Oh my, you weren’t kidding when you said that these are sticky, love how shiny they look, all that delicious sauce covering them, my mouth is watering.
It’s ALL about the sauce!!! Don’t you love sticky glazes?? 😉
My fingers feel sticky just looking at these!!! I can’t get over your pictures… these are literally popping out of the screen! Look at those scallions!! HOLY MOLYYY!!!! Definitely pinning- I can see this blowing up on Pinterest!
I know, right?? But aren’t drumsticks the BEST when they’re sticky? 😉
These are outstanding even if you did forget the soy sauce the first time. I can see myself covered in sauce from ear to ear and glad about it.
You are far too classy a lady for that! 🙂
Oh, these look fabulous – Nagi – and we all have those DUH moments – as Pam says you have many more to look forward to:-) I do so love drumsticks and thighs.
HA! I bet YOU don’t. You’re such an amazing cook!
Nagi, I LOVE your website!! I can’t wait to try this, they look sooooo good. As a 60(ish) mother of 3 and grandmother of 4, I’ve had a lot of DUH moments, too numerous to mention but my worst was taking a corningware dish from the frig to the oven to bake. Which is fine to do…EXCEPT …..one should remember to take off the plastic top before putting it in the oven!! What a mess. So young lady, you still have plenty of time for more DUH moments!! I will reply back when I try these. Pam
Ha ha ha!!! Oh my, that is a good one!! One day, I will do a giveaway where in order to enter, you must have had a DUH moment so we can hear all about people’s kitchen disasters! I have had too many to count, but I think the best was hot peanut sauce in the food processor which caused an explosion SO GREAT I had to mop peanut sauce off the CEILING!!!
SUCH a shame your family didn’t like their bake topped with melted plastic instead of melted cheese! 😉
I generally don’t like dark meat, but these sound like they would be wonderful anyway. And as I was thinking about the recipe I realized that it would be perfect for when we’re at the beach and my only cooking options are the microwave or an electric skillet. Thank you for providing me with another good dinner option.
I have all the ingredients so I do not have any excuse to not try this great looking drumstick…I absolutely love the color of it and yes, the exposed bone just make eating easier…
Have a wonderful week ahead Nagi!
Gosh, those look good! 🙂 Such great color.
Thanks so much Krista! 🙂
Ha! You were cracking me up about leaving out the soy sauce! Don’t worry, I think we’ve all had that ‘duh’ moment 😉 In any event, these drumsticks look unreal! Seriously… look at that sticky lacquer! It’s like a balsamic reduction drumstick – genius! Stunning photos as always.
But seriously, who does that for a FIVE ingredient recipe?? 😉
I love love love that these are stove top. I don’t always want to turn my oven on and its nice to have an alternative option. Great glaze Nagi.
I know, right?? It’s SO much faster than baking and you get the same glaze!! 🙂
Oh my gosh, that sticky glaze! I’m amazed the simplicity of the recipe. Great job, Nagi, for not forgetting anything and sharing it with us. 😉
Yes, I gave myself a pat on the back for remembering all FIVE ingredients this time! Well done me! ha ha! 🙂
Hi Nagi! These look amazing! I prefer thighs, so will sub. BTY – check out Kevin’s post for today, it’s right up your flavor alley!
I WILL! Thanks for the tip!! PS Thigh will work great with this, just watch the cook time and take them out if they are cooked before the glaze reduces down. 😉 Off to Kevin’s!
Man these drum sticks look delicious! Like you, I love chicken adobo, so if this rivals that dish, I know this will be scrumptious! Bonus that you only use five ingredients! Gotta pin so I can make this!
Oooh, you will totally “get” this then, it is made just like adobo!! And it is one of those recipes that just “happens” to be five ingredients, rather than forcing it to be, if you know what I mean?? 😉
Soy sauce really is a powerhouse ingredient! I’m blown away that there are only 5 ingredients in these beauties. Definitely going to try this recipe, Nagi! Thanks…
I know…can’t believe I FORGOT it!! DUH! I bet you never have fails like that…
Oh my goodness, Nagi!! These pictures are absolutely stunning!!! I am so blown away. They sound amazing and so easy! I’d love to try soon (:
Thanks Connie! Hope you do give it a go, it’s crazy easy! 🙂
Awww, so now I’m wishing I had this for dinner tonight instead of the leftovers we’ve got (although they are pretty tasty leftovers, I must say ;-)). Any kind of sticky chicken legs are pretty irrestible, aren’t they? It is pretty cool that there are only 5 ingredients for such a yummy-looking dish, too! Nice one again, Nagi!
Ha! I’d take YOUR leftovers over a quick meal like this anyday 😉
oh wow Nagi!! This looks delicious 😀 I love the exposed bone too… makes the meal seem all the more fancy! This will go so well at my home and my parents home… we are massive balsamic addicts (can drink it out of the bottle kind of addicts)! I’ll let you know how quickly the plates were licked clean 😉
Same! I have a theory that balsamic can make pretty much anything taste better!! And when it’s thickened into a syrup like this – amazeballs!
WOW! These drumsticks look insanely good. I can’t believe they require only 5 ingredients and are made on the stove top!
I know, right? It’s such a unique way of cooking them! Worked perfectly, and it HAPPENS to only be 5 ingredients too!!