After a couple hours of looking at food photos and searching for inspiration for my next recipe, I came across a lot of Asian flavors. Growing up in an Asian household, I was very familiar with the ingredients and flavor combination. Living in an Asian country made it all the easier to have access to these ingredients. Not to worry if you’re not living in Asia, I believe it’s pretty easy to find Asian ingredients in the local supermarkets. After all, the ingredients aren’t exotic.
This may sound weird but I love the smell and taste of balsamic vinegar. Best way to get a good serving of it is dipping bread in it mixed with olive oil. This may sound pretty gross, dipping bread in oil and eating it, but trust me it’s amazing. I don’t know if it’s a traditional Italian way to eat bread but I’ve been to a few Italian restaurants that serve bread in such as way.
Okay, I’m getting side tracked. Back to the star of the show! I used drumettes and they’re like mini bite sized chicken drumsticks. While many say the best food in the world is eaten with hands, it gets even better then its sweet, tangy and a sticky delicious mess.
This recipe comes together so quick and easy to make and the end result is amazing. These were gone super fast and if you’ve got guest it’s a perfect appetizer! Or if you want to have them all for yourself, as they are very addicting, it’s great for a little pick-me-up snack.
- 13 Chicken Drumlettes
- 1/4 cup Balsamic Vinegar
- 1/4 cup Honey
- 2 tbsp Soy Sauce
- 1/4 cup Brown Sugar
- 2 Garlic Cloves, minced
- 1/8 tsp Red Pepper Flakes, or to taste
- 2 tsp Toasted Sesame Seeds
- 2 tbsp Green Onions, thinly sliced
- In a bowl, whisk together balsamic vinegar, honey, soy sauce, brown sugar, garlic and red pepper flakes.
- Marinade the drumsticks in the mixture in a zipper bag for at least 1 hour and 30 minutes in the fridge.
- Preheat the oven to 232 degrees Celsius.
- Line a baking sheet with non-stick paper. Remove the chicken from the marinade and place drumsticks onto baking sheet. Bake drumsticks in oven for about 10 minutes.
- Meanwhile, transfer the marinade to a small saucepan and simmer over medium-low heat until sauce has reduced and thickened, about 15 minutes.
- Remove the chicken from the oven and brush generously with marinade and return the chicken to the oven and bake for another 10 -15 minutes or until cooked through.
- When the chicken is done sprinkle with sesame seeds and green onions and serve.