Japanese-Style Drumsticks

I am feeling rather lazy tonight. So this recipe comes with no story, cute anecdote, or convincing persuasion on why you should give this recipe a try. The beginning and end of it is: this chicken is damn delicious so you should make it. Simple as that.

Japanese-Style Drumsticks

Ingredients:
4 chicken drumsticks, skin on
1/2 cup water
1/4 cup balsamic vinegar
2 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
2 teaspoons Sriracha sauce
1 tablespoon green onion, diced

Place water, balsamic vinegar, soy sauce, sugar, and Sriracha sauce in a deep skillet. Briefly whisk together before adding garlic and chicken to the pan. Bring contents to a boil. Reduce the heat and simmer, spooning off surface scum as needed, for about 20 minutes.

Increase the heat, turning the drumsticks frequently, and cook until the liquid has reduced to a sticky glaze, about 10 minutes longer. Be sure to scrape the skillet with a rubber spatula or wooden spoon as you go so as not to burn any of the glaze.

Arrange chicken on a serving platter, remove the garlic clove from the liquid, then spoon the remaining glaze over the chicken. Sprinkle on green onion and serve immediately.