Ian Knauer’s Sticky Balsamic-Glazed Drumettes
There are some recipes that really get you salivating, like this beauty I found in the “Genius Recipes” section of the website Food 52 which comes courtesy of former Gourmet magazine Food Editor, Ian Knauer. Rosemary, balsamic vinegar and brown sugar reduced to a sweet-tangy, syrupy glaze is something I might be halfway tempted to drink all on its own if I thought I could get away with it, but chicken drumettes (or pork ribs as the original recipe calls for) are probably a more civilized vehicle. I don’t see why you couldn’t try using this glaze on vegetables, say a portobello mushroom or a thick slab of zucchini. I could see that being very tasty indeed. Needless to say I was a hero to my family for making this. Husband, preschooler and baby… they all loved it as much as I did.
Click here to check out the original recipe and browse some of Food 52′s other “Genius Recipes” (Brown Butter Tart Crust, Waffles of Insane Greatness or Le Bernadin’s Crispy Skinned Fish, anyone?) But before you click on over there, here are my notes for making this dish weeknight dinner-friendly. You could also use the same marinade-then-roast-then-broil technique and change the flavor profile (think chili, lime and honey), with inspiration from Simran’s “Icky Sticky Chicken Wings” recipe.
Sticky Balsamic Glazed Chicken Drumettes (based on a recipe for ribs from Ian Knauer)
In the morning, the day before: Marinate your drumettes.
- The marinade is pantry-friendly: equal parts minced rosemary, brown sugar and balsamic vinegar (Tablespoon of each ought to do it) and enough water to loosen things up a little. Salt and pepper, dash of cayenne if you like. I know Simran would spice this up with some dried chiles.
- Toss the drumettes well in the marinade, place in a baking dish, cover with foil and refrigerate overnight.
Night before: Roast the drumettes and make the glaze.
- Ian Knauer uses a hot oven to roast the ribs (425 degrees). I roasted my drumettes at 425 for about 30-35 minutes, then removed them to a plate to cool.
- Deglaze the roasting pan with more balsamic, water and brown sugar (I used 2 parts vinegar, 2 parts water and 1 part sugar, for about 1 1/4 cups of liquid). Make sure to scrape up the brown bits from the bottom of the baking dish. I then transferred the glaze to a sauce pan to reduce and placed the cooled drumettes back into the roasting pan, covered them with foil and returned them to the refrigerator.
- Reducing the glaze until it’s the consistency of maple syrup is critical and it does take a while (maybe 20-25 minutes). It’s got to be thick enough to coat and stick to the chicken. Let the glaze bubble away, stirring occasionally until it has thickened. Pour it into a bowl or jar, cover and refrigerate it.
Dinner time: You can get this deliciousness on the table in hurry with minimum of fuss.
- Preheat your broiler, liberally brush the glaze on the chicken and broil for 5-8 minutes turning a few times and brushing on more glaze until the chicken is heated through and the glaze is caramelized.