Salty Sticky Sweet Vinegar Drumsticks

I was browsing Serious Eats last week when I found a recipe for "vinegar-glazed chicken." Since I am a vinegar fan, I just had to try it, but with my own spin. Instead of serving the chicken over polenta, as the recipe suggested, I came to the conclusion that with football season in full swing, why not serve these drumsticks in the style of chicken wings? They are salty, sticky, sweet, and finger-lickin' good, and would be just as well-received at a Super Bowl party as they would at a sit-down dinner party. If you're serving them as finger food, a good blue cheese dressing would pair well with the tartness of the vinegar glaze on the meat.


Ingredients:
Chicken drumsticks (here, I used 8 large ones)
3/4-cup vinegar*
Four cloves garlic
Three teaspoons chopped rosemary
Salt and pepper, to taste
3/4-cup chicken broth
Olive oil

*Here, I used rice vinegar. Red wine vinegar would also work well. However, I would avoid balsamic vinegar for this particular recipe due to how quicky it thickens and hardens as it is heated. If it hardens around the drumsticks and on the sides of the pan, it can cause the drumsticks to taste burnt and bitter.

Procedure:
(1) Combine vinegar with minced garlic and chopped rosemary. Allow flavors to meld as you prepare the chicken.
(2) Season drumsticks with salt and pepper.
(3) Add a splash of olive oil to the pan and put on medium heat. Add drumsticks and brown on all sides.
(4) When chicken is thoroughly browned, remove drumsticks to a plate and remove any excess oil from the plan. Deglaze the plan with chicken broth and return drumsticks to that same pan.
(5) Allow chicken broth to reduce until about 75% of it is gone from the pan. At this point, add the vinegar/garlic/rosemary mixture.
(6) As the vinegar mixture reduces, turn drumsticks so that they are coated on all sides. Remove pan from burner when sauce is thick and syrupy in consistency, and serve chicken soon after.