Sunday, October 5, 2008
Sunday Football Food: Balsamic Chicken Drumettes
While I'm not a big sports fan (I know, I'm a bad southerner), I do enjoy the food associated with watching a game. When I tire of the standard buffalo wings, I opt for a recipe that's a little more sophisticated but equally satisfying. These slightly sweet balsamic chicken drumettes are a tasty change of pace but provide all the enjoyment (and messiness) associated with wings. I even think they are perfect for a cocktail party, provided you supply plenty of napkins.
Balsamic Chicken Drumettes
Recipe courtesy of Giada De Laurentiis and the Food Network
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. Preheat the oven to 450 degrees F. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.