From succulent bar bites to drive-thrus, chicken drumsticks are a snack-time favourite across the globe, but why not make them at home? Despite appearances, chicken drumsticks are very simple to prepare, and make for great starters that can be prepared quickly for delicious, lip-smacking results. A universal crowd-pleaser, drumsticks are the perfect fix for a hungry crowd because of how simple they are to marinate, and cook in a crock pot. Check out this list of recipes to prepare delicious, succulent chicken drumsticks in the comfort of your home!
Oven ‘Fried’ Chicken
1/2 cup buttermilk
2 tsp. blackening seasoning
4 cups cornflakes
1 tbsp. olive oil
1/2 cup fresh flat-leaf parsley, chopped
8 small chicken drumsticks (about 2 lb.), skin removed
Want to make take-out style fried drumsticks at home, and with none of the guilt? Here’s how! Heat your oven to 190 degrees celsius and line a rimmed baking tray with non-stick foil. Combine the buttermilk, blackening seasoning and 3/4 teaspoon salt in a shallow bowl. Crush the cornflakes into a fine texture and toss with oil and parsley. Dip the chicken legs in the buttermilk, and coat with the cornflake mix before transferring to the baking sheet. Bake for 30-35 minutes until golden-brown. Serve hot!
Sweet and Sour Chicken
packed dark brown sugar
1/4 cup red wine vinegar
4 chicken Legs
2 tbsp. all-purpose flour
6 cloves garlic
1 large red onion
1 cup long-grain white rice
1 can peach halves
1/2 cup fresh flat-leaf parsley
Peel 2 strips of zest from the orange and slice thinly, before juicing the orange in a slow cooker. Whisk with sugar, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken with the flour, and add to the slow cooker along with the garlic and orange zest. Scatter the onion over the top. Cover the slow cooker with a lid and let it cook until the chicken is cooked through and the sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Cook the rice 30 mins prior to serving, and add peaches to the slow cooker and cook it with the lid on for about 3 mins. Fold in the parsley, peach and onion mixture over the chicken and serve with the rice.
Lemon Garlic Chicken Drumsticks
10 chicken drumsticks, skin removed
1 large lemon, juiced and zested
1/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried oregano
Place your chicken drumsticks into a 1- Ziploc bag. In a small bowl, whisk the remaining ingredients together and pour over chicken and seal the bag, making sure to squeeze out as much air as possible. Massage the marinade into the chicken and refrigerate for 2 hours, or preferably overnight. Once you take the chicken out of the refrigerator, let the meat return to room temperature. Preheat the oven to 218 degrees. Arrange the chicken on a foil-lined baking sheet and bake it for about 20-25 minutes. Flip chicken pieces and cook for another 10 minutes. Serve hot along with the garnish of your choice.
So, whether you’re pulling it off the bone, shredding it for a salad, or simply digging in as you are meant to, these chicken drumstick recipes are here to meet your every need!