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!
Maureen | Orgasmic Chef says
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.
Nagi | RecipeTin says
You are far too classy a lady for that! 🙂
Rachel (Rachel's Kitchen NZ) says
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.
Nagi | RecipeTin says
HA! I bet YOU don’t. You’re such an amazing cook!
Pamela Jones says
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
Nagi | RecipeTin says
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! 😉
Susan says
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.
Juliana says
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!
Krista Bjorn says
Gosh, those look good! 🙂 Such great color.
Nagi | RecipeTin says
Thanks so much Krista! 🙂
Kathleen | HapaNom says
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.
Nagi | RecipeTin says
But seriously, who does that for a FIVE ingredient recipe?? 😉
Kathy @ Olives & Garlic says
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.
Nagi | RecipeTin says
I know, right?? It’s SO much faster than baking and you get the same glaze!! 🙂
Shinee says
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. 😉
Nagi | RecipeTin says
Yes, I gave myself a pat on the back for remembering all FIVE ingredients this time! Well done me! ha ha! 🙂
Dorothy Dunton says
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!
Nagi | RecipeTin says
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!
Sandra Shaffer says
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!
Nagi | RecipeTin says
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?? 😉
Marissa | Pinch and Swirl says
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…
Nagi | RecipeTin says
I know…can’t believe I FORGOT it!! DUH! I bet you never have fails like that…
Connie says
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 (:
Nagi | RecipeTin says
Thanks Connie! Hope you do give it a go, it’s crazy easy! 🙂
Helen @ Scrummy Lane says
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!
Nagi | RecipeTin says
Ha! I’d take YOUR leftovers over a quick meal like this anyday 😉
Dini @ Giramuk's Kitchen says
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 😉
Nagi | RecipeTin says
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!
Jen @ Baked by an Introvert says
WOW! These drumsticks look insanely good. I can’t believe they require only 5 ingredients and are made on the stove top!
Nagi | RecipeTin says
I know, right? It’s such a unique way of cooking them! Worked perfectly, and it HAPPENS to only be 5 ingredients too!!
Oana @ Adore Foods says
I cannot wait to get sticky fingers! Your drumsticks look divine. I can almost taste them 🙂
Nagi | RecipeTin says
Thanks Oana!! There’s just no other way to eat drumsticks – gotta get dirty! 😉
mira says
These look absolutely delicious and I love how they are cooked on the stove top. Gorgeous pictures Nagi!
Nagi | RecipeTin says
I know, right?? Never thought to do that before!
Alice @ Hip Foodie Mom says
only 5 ingredients?!!!! Nagi, damn, these drumsticks look soooooooo good!!! love!
Nagi | RecipeTin says
Thanks Alice! Pretty amazing huh?? 😉
jo@jocooks.com says
LOL We’ve all been there Nagi, forgotten main ingredients. Once I used cayenne pepper instead of paprika, because I’m too sexy for my glasses, so I thought I read paprika on the jar. Needless to say the recipe asked for 2 tbsp of paprika, for some drumsticks as well. I don’t think I have to tell you how those turned out!!! Love how these drumsticks look by the way, my kind of chicken!
Nagi | RecipeTin says
HA!!! I’ve done that before too!! OMG, I hosted a BABY SHOWER and made mexican style lasagnas and used cayenne pepper instead of paprika….blew the head off all my guests! Can you image? For a BABY shower!!
jo@jocooks.com says
Oh I’m so happy to hear I’m not alone in this one!!! I thought my husband would never stop picking on me for that one!
Nagi | RecipeTin says
Yes, at least you did it in PRIVATE! 🙂