Kate's Cuisine

Mar 24 2014

Red Wine Vinegar Chicken

Red Wine Vinegar Chicken

I love chicken drumsticks. They’re cheap, being dark meat they’re extremely flavourful, and just like any other type of chicken meat, there’s a ton of stuff you can do with them. These drumsticks, which come together in an easy marinade and then just need to be roasted off in the oven, are super simple and very, very tasty.

1/2 cup red wine vinegar $0.75
1/2 cup honey $0.82
1/4 cup soy sauce $0.20
1/2 cup brown sugar $0.10
5 sprigs rosemary $1.99
5 garlic cloves, smashed $0.05
10 – 12 chicken drumsticks $5.00

Total cost $8.91
Cost per serving $1.48

1.) In a  medium-sized bowl combine the red wine vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic. Whisk until the sugar is dissolved. Pour into a large resealable bag and add chicken drumsticks. If you don’t have a bag large enough to hold all the chicken, the marinade can also be poured into a large casserole dish, then the chicken added and tossed to coat entirely.

2.) Place in the fridge and marinate for at least two hours.

3.) Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil. If using foil, be sure to brush with vegetable oil so that the chicken doesn’t stick.

4.) Place chicken onto the baking sheet and then place in the preheated oven for 30 – 35 minutes.

5.) Meanwhile, pour the remaining marinade into a small saucepan and bring to a full boil. Boil, reducing the marinade to a sauce until thick, about 15 minutes.

6.) When chicken has baked for about half an hour, brush marinade over each piece and bake for another 5 – 10 minutes, until chicken is starting to turn dark and has a crispy exterior.

7.) After chicken has come out of the oven, brush again with remaining marinade.

8.) Serve and enjoy!

3 responses so far

3 Responses to “Red Wine Vinegar Chicken”

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