Honey Mustard Chicken Drumsticks

2 tbsp brown sugar
2 tbsp water
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1 tbsp Dijon mustard
1 tsp minced garlic
1 tsp EVO oil
6 chicken drumsticks, skinned
1/2tsp kosher salt
1/4tsp freshly ground black pepper

Combine first 6 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a rich color, and chicken is well coated. Remove from heat. Let cool 15 minutes. Cover and chill. The chicken and sauce are good warm right out of the pan, but will keep for up to two days in the refrigerator.

balsamic vinegar, substitute a mixture of : (2 tbsp)

1 1/2tsp red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar