Remember the technique I described in my Asian Glazed Wings post, where chicken was cooked in a slow cooker until nearly falling off the bone, then crisped up under the broiler and basted with a thick, sweet sauce? It makes a comeback here today. The main differences are the cut of chicken (drumsticks, as opposed to wings this time around) and the flavors of the glaze. Last time I used hoisin sauce as the base, whereas this time around I used a fig jam, resulting in a sticky sweet glaze with a little bit of texture thanks to the seeds in the jelly. The sweetness of the jam was tempered slightly by balsamic vinegar and enhanced by dried rosemary and orange zest. Unique flavors, but delicious, and an easy cooking method.
I started off by coating chicken drumsticks in crushed dried rosemary, salt, and pepper. I placed them in the slow cooker and cooked for 3 hours on low. I then transferred the drumsticks to a wire rack on a baking sheet…
…then broiled for 10 minutes, flipping halfway through.
While they were broiling, I prepared a sauce of fig jelly, balsamic vinegar, orange zest salt, and pepper. After the first 10 minutes of broiling, I brushed the drumsticks with sauce and continue broiling for 5 more minutes at which time I flipped them and brushed with more sauce…
…then broiled for another 5 minutes. I brushed the drumsticks with the remaining sauce prior to serving. Delicious!
Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks (adapted from Slow Cooker Revolution volume 2)
4 pounds chicken drumsticks
2 teaspoons dried rosemary
ground black pepper pepper, divided
nonstick cooking spray
3/4 cup fig preserves (I used an 8.5 ounce jar)
3 tablespoons balsamic vinegar
1 1/2 teaspoons orange zest
1. Coat the chicken drumsticks in the dried rosemary crushed into fine pieces, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place drumsticks in the pot of a slow cooker. Cook on low for 3-4 hours, until chicken is tender.
2. Heat the broiler. Place a wire rack instead an aluminum foil-lined rimmed baking sheet and coat with nonstick cooking spray. Transfer the drumsticks to the wire rack. Broil for 5 minutes, then flip over, and broil for another 5 minutes.
3. While the drumsticks are broiling, prepare the sauce by combining the fig preserves, vinegar, orange zest, 1 teaspoon pepper, and 1/2 teaspoon salt in a mixing bowl. Remove the drumsticks from the oven and brush with the sauce. Broil for 5 minutes, flip over, and brush with more sauce. Broil for a final 5 minutes. Remove from the oven and brush with the remaining sauce.