Best 12 Best Chicken Drummies Recipes

ROASTED CHICKEN DRUMMIE DINNER

Steps:

• Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
• Meanwhile, heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
• Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
• Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

BAKED CHICKEN DRUMMIES

Steps:

• Combine all of the marinade ingredients in a large bowl (the bowl must be able to hold all 8 drumsticks).
• Add the drumsticks and ensure thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 375°F (190°C ).
• Place chicken drumsticks in a single layer on a baking tray and bake for 40 minutes. Depending on the size of the drumstick, they may need a little longer.
• Allow to rest for 5 minutes before serving .

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.

BROWN-SUGAR BBQ CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
• Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
• Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
• Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

EASY OVEN BAKED CHICKEN DRUMMIES

Steps:

• Preheat oven to 350 degrees.
• Spray a lined (with foil) casserole pan (or a cookie sheet) with Pam.
• Give the drummies a good sprinkling of salt and pepper, on both sides.
• Mix honey, soy sauce, ketchup and minced garlic together and stir.
• Pour the mixture over the drummies.
• Bake the drummies for 45 minutes.
• Take them out of the oven and turn them over.
• Raise the temperature to 425 degrees and bake for about 15 more minutes.
• Remove and let them rest for about 5 minutes.
• Serve and enjoy! They're yummy!!

BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
• Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
• Serve immediately.

THESE AIR-FRIED SPICY CHICKEN WING DRUMETTES ARE SUPER CRISPY

Steps:

• Place chicken in single layer in air fryer basket; coat well with cooking spray. Cook at 400°F until skin is very crispy, 30 minutes, turning drumettes over halfway through cooking.
• Meanwhile, stir together vinegar, honey, stock, soy sauce, oil, crushed red pepper, and garlic in a small skillet. Bring to a simmer over medium-high; cook until slightly thickened and almost syrupy, 6 minutes. Place drumettes in a medium bowl. Add honey mixture, and toss to coat. Sprinkle with peanuts and chives.

CARIBBEAN CHICKEN DRUMMIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil.
• In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 to 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Cover and keep warm on Low heat setting for up to 2 hours.

GRILLED GLAZED DRUMMIES

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.