Tom's Honey Balsamic Chicken Legs

Tom's Honey Balsamic Chicken Legs

Ingredients

• 6 chicken drumsticks
• ¼ cup Celia's Traditional Dark Balsamic Vinegar
• ¼ cup honey
• 2 tablespoons soy sauce
• ¼ cup brown sugar
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 2 teaspoons sesame seeds
• 2 tablespoons green onions, thinly sliced

Directions

1. Whisk together the vinegar, honey, soy, brown sugar, garlic, and red pepper flakes in a bowl. Marinade the drumsticks in the mixture in a sealed plastic zipper bag in the refrigerator for at least 2 hours, we prefer over night or 24 hours.
2. Preheat the oven to 450 degrees (we love this recipe done in our pellet smoker). Line a baking sheet with aluminum foil. Set a cooling rack on top of the baking sheet. Remove the chicken from the marinade and place the drumsticks onto the cooking rack. Transfer the marinade to a small saucepan. Set aside. Roast the drumsticks in the preheated oven for 20 minutes.
3. Meanwhile, simmer the marinade on the stove over medium-low heat until reduced and thickened, about 15 minutes.
4. Remove chicken from the oven, brush generously with the reduced marinade, and return the chicken to the oven for another 10 minutes. When the chicken is done, sprinkle with sesame seeds and sliced green onions and serve.