Cooking Time: 40-55 min Servings: 4-6
¼ c The Olive Scene Harissa Olive Oil
½ c honey
½ c brown sugar
¼ c soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
18-20 chicken wings
2 tablespoons toasted sesame seeds
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a medium bowl.
Wisk in the olive oil and put all into a large, re-sealable plastic bag.
Add the chicken drumsticks to the bag and seal with as little air as possible in the bag.
Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees.
Place the chicken drumsticks on a foil-lined baking sheet.
Bake until the skin is caramelized and very dark in spots, about 25-30 minutes.
Meanwhile, place the marinade in a small saucepan.
Bring the marinade to a boil (in order to kill bacteria).
Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
Remove the garlic and rosemary. Reserve. Use a pastry brush to brush some of the cooked marinade on the cooked wings.
Place the chicken on a serving platter.
Sprinkle with the sesame seeds.
Serve with the remaining cooked marinade as a sauce on the side