{"id":10146,"date":"2012-12-12T18:24:52","date_gmt":"2012-12-13T02:24:52","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10146"},"modified":"2017-09-23T15:47:54","modified_gmt":"2017-09-23T22:47:54","slug":"dead-sexy-balsamic-hoisin-barbecue-chicken-legs","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/dead-sexy-balsamic-hoisin-barbecue-chicken-legs\/","title":{"rendered":"Dead Sexy Balsamic & Hoisin Barbecue Chicken"},"content":{"rendered":"

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You\u2019ve got a pile of fried chicken in front of you on a platter. You get first dibs on whatever piece you want.\u00a0 What do you pick?\u00a0 The pragmatist in me says, go for the breast.\u00a0 More meat, less skin.\u00a0 But the eight year old in me wins out, I\u2019m going right for the drumstick.<\/p>\n

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In the time before McNuggets, was I given the drumstick, as the natural kid piece of chicken? \u00a0I don\u2019t remember. \u00a0Probably not. I was an only. I must have gravitated to it. Eh, any which way, the drumstick never steers you wrong, whether it\u2019s at KFC, Ma\u2019ono<\/a>, or in my own kitchen.<\/p>\n

Now compare that drumstick to the drumette. No, wait, don\u2019t, because a drumette is a wing<\/em>. A too-much-work-for-too-little-meat wing! Spring for the chicken legs, your guests will eat a couple per person and move on to the next nibble.\u00a0 So let\u2019s get to it.\u00a0 Balsamic-Hoisin Barbecue Chicken.<\/p>\n

This sauce doubles as a marinade and a barbecue sauce and takes advantage of the tangy-sweetness of reduced balsamic vinegar. I keep a bottle of Whole Foods 365 balsamic in the cabinet specifically for sauces.\u00a0 It\u2019s on the sweeter side and at about $6 a bottle, I don\u2019t cringe when I pour a cup of vinegar into a measuring cup.<\/p>\n

The hoisin is basically a barbecue sauce itself, but adding the vinegar, a little garlic and a little lime adds to its complexity. The red pepper flakes don\u2019t make the sauce truly spicy. \u00a0If you like spicy, add more, or add a little sriracha.<\/p>\n

These chicken legs are good both hot and cold, and in fact I had one today just leaning over the sink.<\/p>\n

Whatever you do, make sure to line your baking pan with foil, or like me, you’ll be soaking that pan for two days and working up a sweat scrubbing off the baked on-caked on sauce. Enjoy.<\/p>\n

\"balsamic<\/a><\/p>\n\t\r\n\t

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Dead Sexy Balsamic & Hoisin Barbecue Chicken<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t