There are a variety of ways to marinade chicken drumettes including mixtures based on balsamic vinegar, greek spices, bbq sauce and chinese condiments. I made a marinade based on balsamic vinegar and it turned out really well. So well that the DH and I had to stop eating the drumettes otherwise we would have been overly full. Some balsamic glazes use a lot of sugar or honey but I didn't use as much sweetener. Because the glaze gets crispy and caramelizes while baking, it is important to double line your baking sheet with tin foil otherwise you will be soaking the baking sheet in the sink in order to clean it.
I did take pictures of the drumettes after they were cooked but the photos didn't do them justice. The caramelized coating makes the drumettes appear too dark.
2 to 2 1/2 pounds of chicken drumettes
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup agave, honey or maple syrup
2 tbsp splenda
3 cloves garlic, minced
several springs of fresh rosemary cut into small pieces
Mix all of the ingredients in a large zip lock bag. Add the drumettes and let marinate in the fridge for at least two hours. Double line a baking sheet with tin foil and bake at 400 degrees F for about 35 to 45 minutes until the skin on the drumettes is caramelized. Save the leftover marinade.
Towards the end of the baking, heat the leftover marinade in a small saucepan. Once it starts to boil, reduce the heat to a simmer and cook for 15 minutes.
Place the cooked drumettes in a serving bowl and pour the cooked marinade over them. Ready to serve. Serves four.