Chicken Recipe Drumsticks

chicken recipe drumsticks, are you looking for these recipes? check this for the best chicken recipe drumsticks:

Barbecued honey and orange-glazed drumsticks

Image credit: Nigel Lough –


  • 4 large coliban potatoes
  • Olive oil spray
  • 1/4 cup honey
  • 1/4 cup barbecue sauce
  • 1/4 cup orange juice
  • 2 garlic cloves, crushed
  • 1/2 teaspoon smoked paprika
  • 8 chicken drumsticks
  • 4 rashers shortcut bacon, finely chopped
  • 1/2 cup grated cheddar
  • 2 tablespoons finely chopped fresh chives
  • 1/2 cup sour cream
  • 80g salad leaves, to serve
  • 125g cherry tomatoes, halved, to serve
  • 1 Lebanese cucumber, cut into sticks, to serve


  • Step 1
    Preheat a barbecue hotplate (with hood) on medium heat.
  • Step 2
    Prick potatoes all over with a fork. Place on a large microwave-safe plate lined with paper towel. Microwave on HIGH (100%) for 5 minutes. Spray potatoes with oil. Wrap each in foil. Place on barbecue hotplate. Cook, with hood closed, turning occasionally for 25 minutes.
  • Step 3
    Meanwhile, combine honey, barbecue sauce, orange juice, garlic and paprika in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until slightly thickened. Reserve 1/2 the sauce.
  • Step 4
    Place chicken in a disposable foil baking tray. Brush with a little of the sauce. Place baking tray on hotplate with potatoes. Cook, with hood closed, for a further 15 to 20 minutes, turning chicken and potatoes occasionally and brushing chicken with sauce, until chicken and potatoes are cooked through.
  • Step 5
    Meanwhile, cook bacon in a small frying pan over medium heat until golden and crisp. Drain on paper towel. Cool for 5 minutes. Combine bacon, cheese, chives and sour cream in a bowl. Season with salt and pepper.
  • Step 6
    Carefully unwrap potatoes. Cut a cross in the top of each potato. Squeeze the base of potatoes to open tops. Dollop with sour cream mixture. Serve potatoes with chicken, salad leaves, tomato and cucumber, and reserved sauce.

Lemon baked chicken drumsticks


  • 40g butter, cut into 8 cubes
  • 8 chicken drumsticks
  • 1 lemon, zested and juiced
  • Fresh herbs or dried herbs, finely chopped
  • Salt and pepper, to season
  • 125ml white wine


  • Step 1
    Preheat oven to 180C.
  • Step 2
    Cut eight small pieces of butter, no more than a teaspoon each. Lightly rub each piece over a drumstick then stuff between the skin and meat. Repeat for all chicken pieces then place in a baking tray, butter side up.
  • Step 3
    Sprinkle zest and herbs over drumsticks then season with salt and pepper. Carefully pour the lemon juice over the chicken then follow with a good-sized glug of wine.
  • Step 4
    Bake uncovered in oven for 45 minutes, basting occasionally with pan juices, until chicken is cooked through and the skin is crispy and golden.
  • Step 5
    Serve with brown rice and steamed greens.

Lemon and garlic chicken drumsticks

Image credit: Oliver Ford & Emma Riley –


  • 3 garlic cloves, crushed
  • 3 teaspoons dried mixed herbs
  • 1/3 cup (80ml) olive oil
  • 1 lemon, rind finely grated, juiced
  • 8 chicken drumsticks


  • Step 1
    Combine the garlic, mixed herbs, oil, salt and cracked black pepper, lemon rind and juice in a large non-metallic bowl.
  • Step 2
    Carefully make a few slashes in the skin of the drumsticks (this will allow the marinade to penetrate the chicken better). Add to garlic mixture and toss to coat evenly. Cover and refrigerate for 1 hour.
  • Step 3
    Heat a stovetop grill or barbecue on high. Drain the chicken from the liquid and cook on preheated grill for 10-12 minutes, turning regularly until golden brown and cooked through. Serve immediately with a simple salad or steamed vegetables.

Tandoori chicken drumsticks

Image credit: Ben Dearnley –


  • 1/4 cup tandoori paste
  • 3 teaspoons lemon juice
  • 1/2 cup plain yoghurt
  • 8 large (1.3kg) chicken drumsticks
  • 1 garlic clove, crushed
  • 1/4 teaspoon ground cumin
  • 1/2 small Lebanese cucumber, chopped
  • 1 cup firmly packed baby spinach
  • Steamed Basmati rice, to serve


  • Step 1
    Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
  • Step 2
    Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
  • Step 3
    Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
  • Step 4
    Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.

Crunchy chicken drumsticks

Image credit: Louise Lister –


  • 3 1/2 cups cornflakes
  • 2 teaspoons Masterfoods Paprika Ground
  • 2 teaspoons lemon pepper
  • 1 teaspoon garlic salt
  • 1/2 cup plain flour
  • 3/4 cup buttermilk
  • 8 large chicken drumsticks, skin removed
  • olive oil cooking spray
  • steamed vegetables, to serve


  • Step 1
    Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
  • Step 2
    Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
  • Step 3
    While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
  • Step 4
    Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.

Italian-style chicken drumsticks

Image credit: Mark O'Meara –


  • 1 tablespoon olive oil
  • 2 sticks celery, thinly sliced
  • 100g pancetta or bacon, chopped
  • 2 1/2 cups cooked Basic tomato sauce (see related recipe)
  • 1/2 cup dry white wine or Massel chicken style liquid stock
  • 12 chicken drumsticks
  • 1 lemon, cut into wedges
  • 3/4 cup black or green olives
  • 1/3 cup flat-leaf parsley leaves, roughly chopped


  • Step 1
    Preheat oven to 200°C. Heat oil in a large saucepan over medium heat. Add celery and pancetta. Cook, stirring often, for 3 minutes or until celery is tender. Stir in tomato sauce and wine or stock. Bring to the boil.
  • Step 2
    Place chicken into a shallow 6-cup capacity ovenproof dish in a single layer. Pour over hot sauce. Press lemon wedges and olives into sauce. Bake, uncovered,for 30 to 40 minutes or until cooked through. Sprinkle with parsley. Serve.

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