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7 Responses to What is a recipe for cooking chicken drumbsticks?

1. Skin them and marinade in honey and soy for 30 minutes and cook covered in a casserole dish for 30 minutes at 180*C

   

   Historyman.
   January 30, 2013 at 5:20 am
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2. Oven Fried Chicken Drumsticks

   20 to 24 chicken drumsticks
   1/2 cup all-purpose flour
   2 1/2 teaspoons salt
   1/2 teaspoon ground pepper
   2 teaspoons paprika
   1 teaspoon curry powder
   2 teaspoons poultry seasoning
   1/2 cup butter

   Heat oven to 450° In a food storage bag, combine flour, salt, pepper, paprika, curry powder, and poultry seasoning. Line 2 13×9-inch pans with heavy duty foil.. Place 1/4 cup butter in each pan. Place pans in oven to melt butter.

   Coat chicken with seasoned flour mixture, shaking about 3 legs at a time in the bag. Place chicken in prepared pans in the melted butter. Bake, uncovered, for 30 minutes. Turn over and bake 15 to 20 minutes longer, or until tender and nicely browned.

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   Spicy Chicken Drumsticks

   10 scallions, white and green parts, chopped
   3 serrano chilies, seeded and chopped*
   2 Tbsp white wine vinegar
   1 Tbsp fresh thyme
   3 cloves garlic, chopped
   1 1/4 teaspoon ground allspice
   1 teaspoon kosher salt, plus more for additional seasoning
   1/2 teaspoon freshly ground pepper
   10 chicken dumsticks (3 1/2 lbs)
   Olive oil or grapeseed oil

   Purée the scallions, chilies, vinegar, thyme, garlic, allspice, salt and pepper to a thick paste in a food processor.

   Put chicken drumsticks in a large bowl. Coat drumsticks with chile paste. Let stand 10 minutes.

   Position oven rack in the center of the oven and heat the broiler to high. Coat the bottom of a broiler pan (remove the perforated top part of the pan) with oil. Arrange drumsticks on the pan. Sprinkle generously with salt.

   Broil chicken in the center of the oven. Turn once after about 10 minutes. Broil until fully cooked and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others. Remove the pieces that are done and continue to cook the rest until cooked through.

   

   willa
   January 30, 2013 at 6:02 am
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3. For simple fried chicken: Remove the skin if you wish; clean them thoroughly, and salt them a bit. Get an egg, and whisk it in a small dish, and also get a dish of flour. Dip the drumstick in the flour; then dip it in the egg; then dip it in the flour again. Do this for each one in the package that you want to cook. Heat some cooking oil in a skillet to the point that it sizzles a little when you drop a drop of water in it. Put the chicken in; brown one side, then brown the other side. Once the outside is brown, turn the heat down to medium, cover the chicken, and allow it to cook for about 20-30 minutes, turning the pieces occasionally.

   That’s my grandmother’s recipe – very easy; the only way you could make it any better would be to have a cast-iron skillet to bake the chicken after you browned it, and I’m not giving hers away 😉

   Good luck!

   

   dances_with_unicorns1955
   January 30, 2013 at 6:56 am
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4. season them well with salt, pepper & garlic powder
   also you can use a season packet * then decide what cooking method * fried – use some veggie oil and pan fried them until brown on each side * bake or broil – preheat the oven @ 375* then spread the chix in a baking sheet, spray the sheet and the chicken with some cooking spray and then bake 40 – 50 minutes or until done * stew or braised – in a ziploc bag add flour, salt & pepper then dumo the chix inside and mix well until is all well covered. then brown in a hot oven safe pan & some olive oil, once all chix is brown add some chopped garlic, onion, tomatoes, olives red or green bell peppers and sute for a couple minutes, then add some tomato paste and abou 1 cup of chix stock or beer or wine what ever suit you, then add cubed or small red potatoes, cover and simmer @ low for like 45min to an 1hr. or put it in a 400* oven, covered with a lid or aluminun foil, for 1hr.
   serve over rice *

   

   wanna_help_u
   January 30, 2013 at 7:17 am
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5. HONEY-FRIED CHICKEN

   2 lbs. chicken wings or drumsticks
   1 cup low sodium soy sauce
   1 tablespoon grated fresh ginger
   2 tablespoons chopped fresh cilantro
   2 cloves garlic, minced
   1/2 lemon, juiced
   2 tablespoons olive oil
   2 tablespoons butter
   1/2 cup honey
   salt and pepper, to taste
   sesame seeds, for garnish

   Rinse and dry chicken. Place wings in shallow dish. Make a marinade with the soy sauce, ginger, cilantro, garlic, and lemon juice. Pour over the chicken. Toss well. Refrigerate for 2 hours. Remove the chicken from marinade and pat dry. Season with salt and pepper. In a large saute pan over medium to medium-high heat, melt the butter in olive oil. Add the honey and chicken. Fry until it’s brown (about 5 minutes.) Turn the chicken and do the same on the other side. Continue cooking, turning often to coat the chicken with the honey glaze. Cook until sticky and cooked through. Do not overcook the chicken or cause the glaze to burn Garnish with sesame seeds.

   

   Carolsandytoes1
   January 30, 2013 at 7:56 am
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6. Chicken Adobo

   1-2 lbs chicken legs or thighs
   1C water
   1/4C cider vinegar
   1/4 teaspoon pepper
   2 cloves garlic, minced
   1 bay leaf (I use more)
   1/4C soy sauce
   1/2 teaspoon brown sugar
   1 md. onion, sliced

   Mix all ingredients (except water) and add chicken; marinate for 30 minutes.Place in a saucepan (including marinade) and add water. Cook until meat is tender and sauce is thick. If sauce doesn’t get thick add a little more sugar, if it gets too thick add a little more water. Serve with rice.

   This recipe is great in an electric skillet, which is what I prefer. I also like extra sugar and bay leaf (just personal preference though. It is great served with rice.

   My mom always made this and now I do. We always called it stinky chicken because of the vinegar, it was strong the first little bit of cooking, but it ends up smelling wonderful.

   

   Lieuvena
   January 30, 2013 at 8:47 am
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7. Slice 2 yellow onions in big slices, Keep together. Layer in oven proof skillet over medium heat. Layer chicken legs over onions. Add 2 cups chicken broth. Bring to a boil. Cover, and bake for one hour in pre heated 350 degree oven. Serve over white rice.

   

   soxrcat
   January 30, 2013 at 9:11 am
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