1/2 cup balsamic vinegar
1/2 cup brown sugar
1/4 cup soy sauce (for a Gluten-Free option, use Tamari gluten-free soy sauce)
1/2 cup honey
1/8 cup Thai bird eye chilies (you can add more, if you prefer more heat)
5 garlic cloves, minced
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, Thai bird eye chilies and garlic cloves, in a large bowl, and whisk ingredients together until everything is evenly combined.
Add the chicken drumsticks to the container and cover. Place in the refrigerator and marinate for at least 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 40 minutes.
While chicken is baking, transfer the chicken marinade to a sauce pan and bring to a boil. Reduce the heat and simmer (stirring frequently), for about 15 minutes.
Remove chicken from the oven, spoon sauce over each drum stick.
Top with toasted sesame seeds and chopped parsley.