Contains: Nightshades in the hot sauce. Is: Gluten-free, paleo.
Probably nothing special, but something I’ve been making with drumsticks or wings as a main for awhile now. Usually as a lunch. Switch out the hot sauce or the backdrops or any dips for your preferences.
I have posted a previous chicken wing recipe, but there are tons of varieties. One thing I probably won’t ever do at home is deep fat fry them, but I am looking forward to trying an air fryer with them. That’s not today, however. Today, it’s an oven, again. And this time I am using chicken drumsticks, but wings (just cook less) are more standard fare.
I’d use smaller drumsticks, not the supersized ones you sometimes find. Especially if these are planned as appetizers. (I tend to make a dish of wings or such as the main for a full meal. Even without the social distancing life of current.)
Balsamic vinegar reduction innately contains some sugars. I sprinkle this atop the drums or wings before they go into the oven because those sugars help crisp up the skin. The flavor is also tasty – adds a bit of vinegary (although some hot sauces can do so as well) ambiance. You’ll add the hot sauce towards the end of baking time, to keep that from blackening.
You can find a good bleu cheese dressing to dip these in, and/or serve them along side celery strips. While these aren’t authentic buffalo style, but certainly they are their own tasty thing!
And if willing to cook longer, you can adapt this recipe to chicken drumsticks. Or, as I did below, cook both together.
Prep Time: 5 minutes.
Cook Time: 35-50 minutes.
Rest Time: A couple minutes.
Serves: As written as a main (with sides) – 1. But for party appetizers… adjust down.
Chicken Drumsticks Or Wings, Baked with Balsamic Reduction & Hot Sauce
- 4 full chicken wings, broken down into “drumettes” and “flats”, assuming yours didn’t already come detached – this is actually 8 pieces.. (Save the little wing tip for stock.) OR 2-3 small drumsticks per person. This is for a main – adjust downward if making appetizers.
- 1-2 tablespoons balsamic reduction.
- 1/4 teaspoon garlic powder. More if preferred.
- Salt and ground pepper to taste. (I don’t need salt on this dish, Your mileage may vary.)
- About 1 tablespoon (or more!) your favorite hot sauce.
- When serving: Extra of the hot sauces for those who wish; bleu cheese dressing; celery sticks. As you desire.
Pre-heat oven to 375 F/
Dab or dollop on your balsamic reduction – it doesn’t need to cover all surface area. You can certainly use more than the recipe calls for!
Sprinkle on the garlic powder, salt and ground pepper.
Tuck into the oven. Chicken pieces WILL vary in size, depending on part and provenance. Using a meat thermometer, make sure the larger pieces reach 165 F / C in temperature. For this step they can be a little under…. 155/160 F is fine here. Depending on the size of pieces, something like 25-40 minutes is usually appropriate.
If you cook legs and wings together for making this recipe – put the legs in the oven say 10 minutes before the wing parts. You’ll top them all with hot sauce at the same time, as below.
Pull the chicken pieces out of the oven, and scatter on the hot sauce to the density desired. Return to oven! Cook for another 10 minutes, or until the meat does reach 165 F.
At this point, you can broil for 2 minutes to crisp skin further, or simply be ready to eat – your option.
Remove and serve with any or all of the extras listed above. For the sake of photography, these were on a bed of arugula.
(I hate to admit it, but I was all set to make bleu cheese dressing for this – got all the ingredients – but forgot (ack) to buy bleu cheese….)
Served over at: