Balsamic Chicken Drumettes

from Chow Bella

1 cup balsamic vinegar

1 cup honey

1 cup brown sugar

1/2 cup soy sauce

10 sprigs rosemary

10 garlic cloves, smashed

30 chicken drumettes (about 3 lbs)

4 tbsp sesame seeds

non-stick cooking spray

1. Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake the bag to dissolve the honey and the brown sugar. Add the drumettes to the bag and seal with as little air as possible in the bag. Place the bag in a bowl to protect your refrigerator from leaks, then place in the refrigerator and marinate for at least 2 hours.

2. Preheat the oven to 450 degrees F.

3. Place the chicken drumsticks on a foil-lined baking sheet sprayed with cooking spray. Bake until the skin is caramelized, about 30 to 35 minutes.

4. Meanwhile, strain the marinade and place the marinade in a saucepan (the saucepan should be about double the volume of the marinade because this can boil over easily!). Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to medium-low and simmer until thick, about 15 minutes.

5. To serve, brush each drumette with the reduced marinade and sprinkle with sesame seeds. If using a crockpot, preheat the crockpot then place a single layer of chicken on the bottom. Pour over some sauce and then add a sprinkle of sesame seeds. Keep layering the chicken, sauce, and seeds until the crockpot is full. Keep warm.

Per drumette:

Calories: 151

Fat: 4 g

Saturated fat: 1 g

Cholesterol: 40 mg

Sodium: 281 mg

Carbohydrates: 50.1 g

Sugar: 14.1 g

Protein: 13.7 g