Balsamic Glazed Chicken Drumette | Sadia Singapore

Balsamic Glazed Chicken Drumette

cooking-timeNOT AVAILABLE cooking-servings3 SERVINGS


  • Chicken Drumette
  • Water 100gm
  • Balsamic Vinegar 50gm
  • Soy Sauce 25gm
  • Brown Sugar 25gm
  • Garlic Cloves – minced 10gm
  • Grated Ginger 5gm
  • Red Pepper Flakes 2gm


Sadia Chicken Drumette/Wingstick:

  1. Heat up a non-stick pan, drizzle some olive oil and sear chicken drumstick evenly
  2. Remove from pan and set aside for later use

Balsamic Glaze:

  1. Add all ingredients in a sauce pan over high heat. Bring to boil
  2. Add in seared chicken drumstick and simmer until chicken drumstick is cooked and the liquid reduces to a thick sticky glaze

One by One Chicken Drumette

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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