Made as written and these were fall off of the bone tender alright! These were great and I don’t think the bbq sauce was even necessary.
This recipe came out perfect. I made a couple of changes based on what I had on hand and not from dissatisfaction with the recipe.
Did it in a crock pot at high for four hours and had the BBQ sauce as a side to spoon on as desired.
I made this exactly as written and it was a huge hit with the whole family. Easy-peasy to make and fall-off-the-bone moist too!
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup low-sodium soy sauce
3 garlic cloves, minced
12 chicken drumsticks
1/4 cup chopped scallion
Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
Garnish with chopped scallion