Balsamic Glazed Chicken Drumsticks

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Woah. Chicken drumsticks? I know, it’s a little crazy. But I’m branching out. I haven’t actually had chicken drumsticks in ages–the last time I remember having anything similar was over ten years ago, when I went to Disney World with my family. We’d get this gigantic huge Turkey legs almost every day and they were delishhh (and basically the only time I’d want to eat meat-I don’t know what to tell you, I was an odd one with odd tastes). Even though it’s been forever, I randomly had a craving when I spotted some chicken legs at the grocery store, and immediately pounced on it.

The benefits of chicken legs? They’re cheaper than chicken breasts and don’t require any cleaning. No cleaning gets major points in my book, as my least favorite thing about chicken is having to clean and cut it before cooking it (and I don’t think I’m alone).

Balsamic Glazed Chicken Drumsticks
Serves 3-4
Adapted from Mark’s Daily Apple.

  • 1 package of chicken drumsticks, about 8 pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 1/2 tablespoon maple syrup

Chicken Drumsticks: Nutrition

The drumstick is the lower part of a chicken leg (the other part being the thigh), and is mostly made up of dark meat. Many chefs and foodies believe the chicken legs has more depth in flavor.

A single drumstick is a little over 100 calories, with a lovely 14 grams of protein. While drumsticks have more fat and cholesterol than chicken breasts (generally chicken breasts have almost no fat, while a single drumstick has 6g fat, with 2g saturated fat), they are a great source of protein and micronutrients.

Preheat oven to 450. Place drumsticks on a oiled/sprayed baking sheet and brush the tablespoon of extra virgin olive oil on the drumsticks. Place in oven until just turning golden, about 35 minutes.

Meanwhile, combine balsamic vinegar, soy sauce, and maple syrup in a small sauce pot. Bring mixture to a boil over medium-high heat. Once it is boiling, whisk the sauce and reduce the heat down to low-medium heat. Let cook until it has thickened and reduced in quantity, about five minutes. Whisk occasionally, particularly if the sauce is bubbling vigorously. Remove from heat and set aside.

After the chicken has been in the oven for 35 minutes or so, remove from oven and generously brush on balsamic glaze. Place back in the oven for another 5-10 minutes. Serve immediately or let cool and serve later.

balsamic glazed chicken 2 of 2

 

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