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  • Makes 12
  • Difficulty Easy
  • 6 Ingredients

61 Comments


Ingredients (makes 12 drumsticks)

  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 Cup brown sugar
  • 1/2 cup soy sauce
  • 5 cloves garlic
  • 12 chicken drumsticks

Method

  1. Pour marinade ingredients into a container with tight sealing lid. Add drumsticks and turn container over several times to coat the chicken. Refrigerate for at least two hours.
  2. Preheat oven 180 degrees. Put the drumsticks on tray so they are not touching. Reserve the marinade.
  3. Bake until drumsticks are dark brown in spots and slightly caramelized.
  4. Pour the marinade in a small saucepan and bring to a boil. Reduce heat to low and cook 15 minutes. Brush the chicken with the marinade, return to oven for 5 minutes.

Notes

Serve with plain or fried rice.

  • Clever sweet and sour recipe – not a piece of pineapple in sight. Thanks for sharing.

    Reply

  • Your chicken drumsticks would be perfect for a picnic in Spring! They look so good!

    Reply

  • Looks great, thanks for sharing.

    Reply

  • These look so delicious. I like the look of the rice on the side as well.
    Good to serve with my some rice.

    Reply

  • Love these; so tasty and now requested all of the time. :)

    Reply

  • Thanks for sharing this recipe; these drumsticks look very tasty.

    Reply

  • The sweet and sour glaze looks good.

    Reply

  • i am going to save this recipe. we all love chicken around here and drumsticks are so cheap to buy and you can make them absolutely yummy

    Reply

  • Sweet n sour drumsticks sound great

    Reply

  • mmm this looks so good!
    thanks for posting this

    Reply

  • My mouth is watering!! Thanks for sharing!

    Reply

  • This is a awesome chicken dish , I actually saw the recipe/picture ages ago so i have on my Pintrest page and made it. Delicious

    Reply

  • Many thanks for this recipe will be making these asap

    Reply

  • What a beautiful marinade. Thanks

    Reply

  • got to try these yummy drumsticks, thanks

    Reply

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