Description

This 5 Ingredient Sticky Stove Top Balsamic Drumsticks recipe offers a simple yet flavorful way to prepare tender chicken drumsticks glazed in a sweet and tangy balsamic sauce. Perfect for a quick dinner, the chicken is simmered on the stove and finished with a luscious reduction of soy, balsamic vinegar, garlic, ginger, and a spicy kick from Sriracha or red pepper flakes. Garnished with fresh parsley or scallions, this dish delivers rich taste with minimal ingredients and effort.

Ingredients

Scale

Chicken

8 chicken drumsticks (2 lb / 1 kg)

Sauce & Seasonings

1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce (all purpose or light, not dark)
3 tbsp brown sugar
3 garlic cloves, minced
2 tsp fresh grated ginger
2 tbsp Sriracha or 1 tsp red pepper flakes

Garnish

Parsley or shallots/scallions, finely sliced

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Instructions

Combine Ingredients: In a large skillet, fry pan, or pot, add the chicken drumsticks and pour in all other ingredients including any extra flavorings like garlic, ginger, and chili. Ensure the chicken is arranged in a single layer for even cooking.
Bring to Boil: Place the skillet over medium-high heat and bring the mixture to a boil. Once boiling, turn each piece of chicken to coat it evenly with the sauce.
Simmer the Chicken: Reduce the heat to medium to simmer energetically but without rapid boiling. Do not cover the pan. Cook the chicken for about 20 minutes, turning the drumsticks after 10 minutes to ensure they cook evenly.
Prepare for Sauce Reduction: After 20 minutes, the chicken should be fully cooked. Push and stack the chicken drumsticks to the side or edges of the skillet to clear the liquid surface.
Reduce the Sauce: Let the liquid simmer uncovered for about 5 minutes until it thickens to the consistency of thick pouring cream. Stir gently and roll the chicken in the glaze to coat them well.
Rest and Final Coating: Remove the skillet from heat and let it stand for 5 minutes. During this time, the sauce will thicken a bit more. Toss the chicken again in the glaze to ensure maximum coating.
Serve: Plate the drumsticks and garnish with finely sliced parsley or scallions/shallots to add a fresh touch and extra color.
Notes: This recipe uses stovetop cooking and does not require an oven or special equipment. The glaze may thicken quickly during reduction, so monitor it closely to prevent burning.

Notes

Use light or all-purpose soy sauce for best flavor and avoid dark soy sauce which can overpower the dish.
Adjust the heat level by substituting Sriracha with red pepper flakes or leaving out chili entirely for a milder version.
Avoid covering the pan during simmering to allow the sauce to reduce properly and create a sticky glaze.
The chicken should be cooked through after 20 minutes of simmering; check doneness if unsure by cutting into a drumstick.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.