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7 Responses to Chicken Drumstick Recipes?

1. i like baking them then tossing them in a great sauce like buffalo wing sauce or teryaki.

   

   alice
   February 22, 2014 at 9:19 pm
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2. Chicken Drumstick Sauté
   Recipe #362296 | 35 min | 10 min prep | add private note
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   By: Ice Cool Kitty
   Mar 23, 2009

   Adapted from my local newspaper. A simple dish that can be paired with either pasta or rice or stand alone to allow the veggies to be the star!
   SERVES 6 -8 , 8 drumsticks (change servings and units)

   Change to: drumsticks US Metric
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   Ingredients
   1 lb chicken drumstick, skin and fat removed
   5 tablespoons olive oil (plus 2 more for sautéeing)
   7 tablespoons white wine vinegar
   1 tablespoon fresh parsley, chopped
   1 large garlic clove, minced
   salt & freshly ground black pepper
   1 fresh lemon
   Directions
   1In a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste. Pour over chicken and allow to marinate 10 minutes or so.
   2Heat 2 tablespoons olive oil in a large skillet heated over medium heat. Brown chicken on all sides, reduce heat to low and add marinade from step 1. Cover pan and cook until juices run clear, about 15 – 20 minutes, turning at least once. Remove cover and cook until sauce is desired consistency.
   3Squeeze the juice of one lemon over top, stir gently, and serve.

   

   raindovewmn41
   February 22, 2014 at 9:55 pm
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3. If you aren’t very familiar this may sound weird but take your drumsticks or any kind of chicken and soak it in buttermilk for overnight. Drain the excess buttermilk, then season the chicken with whatever you like (I like salt, paprika, garlic powder, and pepper). Toss the chicken in flour to coat. Fry it up! You can either pan fry with an inch of oil, or you can deep fry. This is super-tasty!

   

   DCInDallas
   February 22, 2014 at 10:18 pm
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4. 1/2 c. butter
   16 chicken drumsticks
   Salt and pepper (I use garlic salt)
   1 egg, beaten
   2 tbsp. water
   Packaged potato flakes

   Melt butter in a 9×13 baking pan. Season drumsticks. Mix egg and water together in a shallow pan. Dip drumsticks in egg mixture and then roll them in potato flakes. Place them in the baking pan and bake for one hour at 300 degrees. Turn drumsticks once during baking.

   or jsut go on cooks.com and serch it and ull get lots of cool ones

   

   ctbeary
   February 22, 2014 at 11:15 pm
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5. i boil them till done, debone them and put in a pot, add a large can of cream of chicken soup and a can of water, bring to a boil and add canned biscuits by breaking them in very small pcs. reduce heat and cook for about 15 mins on low…. mouth-watering chicken dumplings

   

   speedracer4u2c
   February 23, 2014 at 12:06 am
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6. GARLIC-CRUMBLED CHICKEN DRUMSTICKS

   1 1/2 c. plain yogurt (1/2 c.)
   1/2 c. lemon juice (2 tbsp.)
   6 cloves garlic minced (2 cloves)
   Salt to taste
   1 tsp. hot red pepper sauce (dash)
   1 tsp. cayenne (ground red) pepper, divided (dash)
   30 chicken drumsticks, skinned (5-6 lbs.)
   3 c. finely crushed saltine crackers (about 6 dozen (1 c.)
   2 tbsp. dried oregano, crumbled (2 tsp.)
   1 tbsp. each dry mustard and paprika (1 tsp.)
   6 tbsp. (3/4 stick) unsalted butter, melted (2 tbsp.)

   In a medium-size bowl combine the yogurt, lemon juice, garlic, 1/2 teaspoon of the salt, hot red pepper sauce and 1/2 teaspoon of the cayenne pepper. Divide among 2 shallow, 2-quart baking dishes or pour into a large enamel or stainless steel baking pan. Add the drumsticks and coat well with the mixture; cover and refrigerate for at least 3 and up to 24 hours.
   Heat oven to 375 degrees. Meanwhile, in a large brown paper bag combine cracker crumbs, oregano, mustard, paprika and remaining salt and cayenne pepper. Shake the drumsticks in the bag to coat with the crumbs.

   Arrange in w (15 1/2 x 10 x 1 inch) baking pans lined with aluminum foil and drizzle with melted butter. Bake, uncovered, for 45 minutes or until fork-tender and golden brown. Serve hot or at room temperature. (If desired, the chicken can be cooled to room temperature, wrapped in aluminum foil and refrigerated for up to 3 days.)

   OR

   GLAZED CHICKEN DRUMSTICKS

   1 lb. chicken drumsticks (medium sized legs)
   1 1/2 tbsp. soy sauce
   1 tbsp. honey
   1 tbsp. vegetable oil
   1 tbsp. chili sauce
   1/4 tbsp. salt
   1/8 tbsp. ground ginger
   1/16 tbsp. garlic powder

   Place drumsticks in ungreased rectangular baking dish 13 x 9 x 2 inches. Mix remaining ingredients; pour over drumsticks. Cover and refrigerate at least 1 hour.
   Line broiler pan with aluminum foil. Place drumsticks on rack in broiler pan. Brush drumsticks with remaining sauce. Cook in 375 degree oven until done, 50 to 60 minutes.

   OR

   ORANGE HONEY CHICKEN DRUMSTICKS

   4 whole chicken drumsticks
   Salt and pepper
   2 tbsp. orange marmalade
   2 tbsp. honey
   1 tsp. soy sauce

   Heat oven to 375 degrees. Sprinkle chicken with salt and pepper. Put in a baking dish. Bake 20 minutes. Meanwhile, combine marmalade, honey, and soy sauce. Brush chicken with sauce and cook 10 minutes more. Brush again with pan drippings and cook until done

   OR

   OVEN-BARBEQUED CHICKEN WINGS OR
   DRUMSTICKS

   3-4 lbs. chicken wings, or drumsticks
   2 bottles French dressing
   1 lg. can whole cranberry sauce
   1 pkg. onion soup mix
   4-5 cloves garlic

   Marinate chicken parts in French dressing and crushed garlic (overnight). Next day, arrange chicken in layers in 11×14 inch pan. Spread whole cranberry sauce. Sprinkle dry onion soup mix over chicken. Cover with aluminum foil. Bake at 325 degrees for 3 – 3 1/2 hours; uncover last 1/2 hour.

   OR

   SPICY CHICKEN DRUMSTICKS

   2 lbs. chicken wings (sm.)
   1/4 c. sherry
   1/4 c. honey
   1/4 c. fresh lemon juice
   3 lg. cloves garlic, crushed
   1 tsp. cinnamon
   1/2 tsp. ground ginger
   1/2 tsp. freshly grated lemon peel
   Fresh parsley to garnish

   Remove tip from each chicken wing and set aside to use for stock. Cut remaining sections apart at join, using shears, sever cartilage that links the 2 bones of 2nd section, then carefully cut loose. Twist and peel out the small bone, using a small sharp knife; scrape the meat halfway down the bigger bones. In each case, pull and twist the meat down over itself onto end of drumstick as you form drumsticks, place in shallow bowl (not metal). In small saucepan, heat sherry, honey, lemon juice, cinnamon, ginger, and lemon peel just to boiling. Pour over chicken. Let stand, covered, overnight, turning pieces often. Place chicken and marinade in large, shallow baking dish, bones up. Bake, uncovered, at 375 degrees, basting often for about 45 minutes. These can be frozen and reheated. This also can be done with Shake & Bake barbecue, adding spices and lemon peel

   OR

   TANGY CHICKEN DRUMSTICKS

   14 drumsticks, skinned
   1 tsp. salt
   1/4 tsp. pepper
   1/4 tsp. paprika
   1 chicken bouillon cube
   1/2 c. hot water
   1/4 c. butter
   2 tbsp. cooking oil
   2 med. onions, chopped
   1 lg. green pepper, chopped
   1/4 c. dry white wine
   1/4 c. catsup
   1 tbsp. Worcestershire sauce
   1/2 tsp. Italian seasoning

   Sprinkle salt, pepper and paprika on chicken. Dissolve bouillon cube in hot water. In large fry pan, place butter and oil and melt over high heat. Add chicken and cook, turning about 30 minutes or until brown. Pour off excess fat. Add onions, green pepper, wine, catsup, Worcestershire sauce, Italian seasoning and bouillon; stir to mix.
   Cover and simmer, turning occasionally, about 30 minutes or until fork tender. Serve over rice. Makes 4 servings.

   OR

   CAJUN BOURBON CHICKEN

   1 cup bourbon
   1 cup soy sauce
   1/2 cup brown sugar
   1 tsp paprika
   pinch hot red pepper flakes
   1 tablespoon molasses
   3 cloves garlic, smashed
   2 tablespoons fre

   

   Jen
   February 23, 2014 at 12:32 am
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7. You should buy the product, OBAMA Fingers! It’s from a German company.

   

   Eric J
   February 23, 2014 at 1:26 am
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