Wildtree Honey Balsamic Chicken Drumsticks Recipes

HONEY BALSAMIC DRUMSTICKS

Steps:

• Preheat the oven to 350ºF.
• Rinse the chicken and pat it dry. In a small bowl, combine the onion powder, kosher salt, paprika, and pepper.
• Drizzle the chicken with 1 teaspoon of the olive oil and use your hands to rub it into the chicken. Sprinkle the seasoning mixture over the chicken evenly and then massage it in.
• Heat a large Dutch oven or oven proof skillet with an oven proof lid over medium heat. Add the remaining 2 teaspoons of olive oil. Working in batches if necessary, cook the chicken until it is browned.
• While the chicken is searing, whisk together the honey, balsamic vinegar, ketchup, water and minced garlic. Add the sauce to the chicken in the Dutch oven once all the chicken has been browned. Toss the chicken in the sauce, then put the lid on the pan and transfer to the oven.
• Bake the chicken for 20 minutes, then rotate the chicken and baste with the sauce. Bake an additional 20 minutes.
• While the chicken is baking, line a large baking sheet with foil and set aside.
• When the chicken is cooked, transfer the drumsticks to the foil lined baking sheet. Place the Dutch oven on the stove over high heat and bring to a boil. Simmer until the sauce is thick and glazy.
• Turn the broiler on the oven. Place the chicken under the broiler and cook until it is lightly charred, just a minute or two.
• Brush the chicken with the reduced sauce before serving.

BALSAMIC CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
• Pour into a large reseable zip-top plastic bag and add the drumsticks.
• Seal with as little air as possible.
• Place in the refrigerator and marinade for at least 2 hours.
• Preheat oven to 450 degrees.
• Place the chicken on a foil-lined baking sheet.
• Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
• While chicken is cooking, pour marinade in a small saucepan.
• Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
• Remove from heat.
• During the last 10 minutes baste chicken with the marinade.
• Place chicken on a serving platter and baste with the remaining glaze.
• Sprinkle with the sesame seeds and chopped parsley.

WILDTREE HONEY BALSAMIC CHICKEN DRUMSTICKS

Steps:

• Mix the European Dipping Oil, honey, brown sugar, and soy sauce in a freezer bag. Shake and squeeze the contents of the bad to dissolve the honey and brown sugar. Add the chicken to the bag. Remove the air and either marinate 2 hours or freeze. Defrost in fridge.
• Preheat oven to 450 degrees. Place the drumsticks on a foil-lined and greased baking sheet (VERY IMPORTANT to not skip this step... unless you want to spend precious time over your kitchen sink scrubbing away). Bake until the skin is caramelized and very dark in spots, about 20-30 minutes. This also can be done on the grill and works just as well.
• Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 15-20 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy.

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).