Balsamic Chicken Drummettes

These drumettes were so delicious!! I had intended them to be appetizers, but they can very well serve as an entree. This dish has an Asian flair, and they're very more-ish -- you can't stop nibbling on them! Pair with a nice fresh vegetable salad, and a cup of steaming rice, or orzo, or even couscous if you want something that's quick and easy to prepare.

Ingredients:

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

16 chicken wing drummettes

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley

Directions:

In a bowl, whisk together the vinegar, honey, brown sugar, soy sauce, rosemary and garlic, until well combined and the brown sugar has dissolved. Transfer mixture into a large Ziploc bag and add the drumsticks, making sure that each drumstick is covered by the sauce. Refrigerate for at least 2 hours.

Preheat the oven to 450F.

Line a baking sheet with foil; place the drumsticks on the sheet in one layer (do not crowd them). Bake for 30-40 minutes, or until the skin is caramelized and well-browned.

Meanwhile, put the marinade in a saucepan and bring to a boil; reduce to a simmer and cook for about 15-20 minutes until thick. Strain the sauce into a bowl; discard the garlic and rosemary. Set aside.

Take the chicken out of the oven, and brush with the reduced marinade. Arrange on a serving platter and sprinkle with the sesame seeds and parsley.

Serves 4 as Appetizer.