Recipes Ingredients Meat & Poultry Chicken Balsamic-and-Berry-Glazed Drumsticks Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on February 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hr Yield: 6 to 8 Serves A simple, tangy glaze made from frozen wild blueberries and balsamic vinegar brightens baked drumsticks. The sweet-savory chicken is perfect served alongside something simple like rice pilaf and a green salad. Ingredients 3 pounds chicken drumsticks Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 cup frozen wild blueberries ⅔ cup balsamic vinegar ¼ cup honey 1 tablespoon chopped fresh rosemary Chopped fresh herbs, such as cilantro and mint, for serving Directions Preheat oven to 400°F with a rack in upper third. Add chicken to a large bowl and season salt and pepper; toss with 1 tablespoon extra-virgin olive oil to coat and arrange in a single layer on a foil-lined baking sheet. Roast chicken, flipping once, until golden and cooked through, 45 to 50 minutes. Meanwhile, in a medium saucepan, bring blueberries, balsamic vinegar, honey, and rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes. Strain blueberry mixture (you should have a scant 1/2 cup glaze); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs. Cook's Notes The glaze can be made up to two days ahead and refrigerated in an airtight container; return it to room temperature before using. You can brush it on wings, thighs, or pork chops, too. Rate it Print