Sweet and Sticky Chicken Drummettes

My friend Sonja and her family moved into the cutest new house, and I am super jealous of the herb garden she's got going on in her backyard. Last time I visited, she was kind enough to snip a bunch of fresh herbs and send them home with me. I had mint, rosemary, basil, dill...just to name a few. I loved finding new recipes that used all these fresh herbs, and this one (adapted slightly from Giada DeLaurentis) was a great one for the rosemary. Thanks, Son!


Ingredients
2 lbs. chicken drummettes (you can find them in the grocer's freezer section)
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs fresh rosemary
5 garlic cloves, smashed
2 tbsp. sesame seeds, toasted
3-4 scallions


Directions
1. Thaw the chicken drummettes in a large bowl of ice water.
2. Place in a large Ziploc or an airtight container with the rosemary springs and smashed garlic cloves.
3. In a small bowl, mix together the balsamic vinegar, honey, brown sugar and soy sauce.
4. Pour the marinade over the chicken and seal. Marinate for at least two hours, turning occasionally so the drummettes get evenly coated.
5. Line a baking sheet with foil.
*Note: this is very important! Once baked, these cuties are very, very sticky!
6. Preheat the oven to 450 degrees.
7. When the chicken has marinated, place the drummettes on the lined baking sheet and reserve the marinade.
8. Bake for 3o to 35 minutes until browned and crispy.
9. Meanwhile, heat the marinade in a small saucepan. Bring it to a rolling boil and then reduce to a simmer for 15 minutes until thick like syrup.
10. Toast sesame seeds in a dry skillet until golden, and slice the scallions.
11. When the chicken is done, brush with the reduced marinade and sprinkle with sesame seeds and scallions.


I served it with vinegary cucumbers and rice.