What reaction happens between glucose and ammonium chloride when drying?
When a sugar solution turns brown (or black), it's generally a sign of polymerization of the sugar molecules triggered by dehydration reactions that create more reactive molecules. A classic example of this is caramelization, in which sucrose is dehydrated by heating and forms many types of furans and pyrans and the oligomers caramelan, caramelen and caramelin. The latter three all contribute to the brown color.
Although caramelization typically requires heat, a similar effect can also be achieved by use of an acid catalyst. A simple example is treatment of sucrose with concentrated sulfuric acid, which very quickly results in a solid black mess.
In your case, you've started with a nearly neutral solution of glucose in ammonium chloride. The solution is nearly neutral because it is a 1:1 mix of a moderate base (ammonia) with a strong acid (HCl). As you evaporate off the water, however, some ammonia evaporates as well, resulting in a slight excess of HCl and a lowering of pH. The combination of mild heat and acid is likely causing a caramelization-type reaction at a lower temp than is usually required. The ammonia might also enhance the color via a Maillard-type reaction.
A good review of carmelization is: Sengar, G.; Sharma, H. K. Food caramels: a review. J. Food Sci. Technol. 2014, 51 (9), 1686–1696. DOI: 10.1007/s13197-012-0633-z