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Chicken Drumstick Recipes: Different Ways to Cook Chicken Legs

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

What Are Chicken Drumsticks?

Chicken drumsticks are a lot more than being the parts of a whole roasted chicken which families are most likely to fight over at mealtimes. Chicken drumsticks are fun to eat and represent a classic comfort food. Try serving them as a tasty, practical and attractive option in buffets, or pack them for eating on a picnic, fishing trip or other outdoor adventure.

Whether you simply wish to put an end to mealtime squabbling, or are looking to broaden your culinary horizons, packs of chicken drumsticks—large or small—can be bought fresh or frozen from most supermarkets, meaning not only that there are plenty of drumsticks to go round but also that the drumsticks can be cooked and served in a whole host of different, delicious ways. Have a go at roasting the drumsticks in your indoor oven, cooking them on the outdoor grill, or even simply poaching them in a pan of water, root vegetables and seasoning. The choice is yours, allowing you to feed and delight your family as you please.

Where the chicken drumsticks have been frozen, they should be fully defrosted in the refrigerator prior to being cooked

Where the chicken drumsticks have been frozen, they should be fully defrosted in the refrigerator prior to being cooked

Tips for Cooking Chicken Drumsticks

It is always worth mentioning in relation to cooking any part or parts of a chicken the importance of ensuring that the chicken is properly and appropriately cooked. Where your chicken drumsticks have been frozen, they must be thawed completely overnight in the refrigerator prior to being cooked. It is also imperative to ensure that the chicken drumsticks are fully cooked at all times and that no trace of red or pink juices remain. Please do not underestimate the importance of this factor.

All the chicken drumstick recipes shared on this page relate to small chicken drumsticks suited ideally to buffets or picnics. Where you are using larger drumsticks, be sure to allow a longer cooking time.

chicken-drumsticks
The chicken drumsticks are carefully stirred through the hoisin sauce and yoghurt mix

The chicken drumsticks are carefully stirred through the hoisin sauce and yoghurt mix

The chicken drumsticks are placed on a large baking tray

The chicken drumsticks are placed on a large baking tray

Hoisin Sauce Roasted Chicken Drumsticks

Hoisin sauce is a very popular Chinese cooking and dipping sauce. It is likely that even if the name is unfamiliar to you, if you are a fan of Chinese food, you will be familiar with the sweet and spicy taste. The chicken drumsticks in this recipe can either be mixed in two tbsp of hoisin sauce, or where you want to dilute the flavour slightly, one tbsp of hoisin sauce mixed with one tbsp of natural yoghurt.

The mix will do 4 to 6 small drumsticks. Leave the skin on the chicken drumsticks and add them to a large bowl with the sauce. Stir carefully to coat them all evenly. Arrange them on a large baking tray as shown and cook in the oven (preheated to 375F/190C) for half an hour.

Remove from the oven, rest for ten minutes and serve. Alternatively, cover and allow them to cool completely for a buffet or picnic, making sure you refrigerate them if they are to be kept overnight.

The tandoori curry powder and other spices are stirred into the plain yoghurt

The tandoori curry powder and other spices are stirred into the plain yoghurt

Tandoori Chicken Drumsticks

This is simply an Indian variation of the hoisin chicken drumsticks, the serving image for which is shown at the top of this page.

It is the sauce recipe only which differs from the hoisin sauce recipe and it consists of:

  • 2 tbsp natural yoghurt
  • 1 tbsp tandoori curry powder
  • 1 tsp garam masala
  • 1 peeled and grated garlic clove
  • ¼ tsp salt

Mix the sauce ingredients together into a smooth paste before adding the chicken drumsticks.

chicken-drumsticks
Chicken drumsticks are stirred in a little oil, chilli powder and salt

Chicken drumsticks are stirred in a little oil, chilli powder and salt

Chicken drumsticks are laid on a baking tray

Chicken drumsticks are laid on a baking tray

Salt and Spicy Chicken Drumsticks

This recipe for oven roasting chicken drumsticks incorporates no actual sauce so varies slightly from the two recipes above.

Put one tbsp of vegetable or sunflower oil into a bowl and add one tsp of hot chilli powder and half a tsp of slat. Stir well, ensuring that there are no lumps in the mix.

Add the chicken legs as before and stir to evenly coat in the seasoned oil.

The oven temperature is the same, 375F/190C, but test the chicken drumsticks after twenty-five minutes rather than half an hour, when they should be ready in the absence of sauce.

Try these chicken drumsticks served on a bed of salad, like the simple arugula/rocket and red onion salad depicted above. A garnish of some coarsely chopped cilantro/coriander makes an attractive and tasty finish.

chicken-drumsticks
The cut potatoes should be carefully dried prior to their first submersion in the hot oil

The cut potatoes should be carefully dried prior to their first submersion in the hot oil

A rasher of bacon is carefully wrapped around the exposed flesh of each chicken drumstick

A rasher of bacon is carefully wrapped around the exposed flesh of each chicken drumstick

Roasted Chicken Drumstick and Bacon Lollipops With Fries

The name for these chicken drumsticks came about simply because, when you lift one to eat it, there is a certain resemblance to a lollipop. This is simply chicken drumsticks (skin on) with a rasher of bacon wrapped around the end where the flesh is exposed. They are laid on a lightly oiled baking tray and oven baked at 375F/190C for around thirty-five minutes. You will find the bacon deliciously crisp and totally fused to the drumsticks.

If you choose to make your own fries, simply peel a large floury potato and slice and then chop into fries. Dry them in a clean tea towel before frying them for four minutes when you put your chicken drumsticks into the oven. Remove, lay on some kitchen paper on a plate, cover and allow to cool.

When you take your chicken drumstick and bacon lollipops from the oven and set them aside to rest, the fries should be fried again for three to four minutes until golden and crisp.

chicken-drumsticks
The chicken drumsticks are skinned and laid in the base of a large casserole dish with the quartered onion

The chicken drumsticks are skinned and laid in the base of a large casserole dish with the quartered onion

The chicken drumstick curry casserole is taken from the oven and set aside to rest while the rice is prepared

The chicken drumstick curry casserole is taken from the oven and set aside to rest while the rice is prepared

The chicken drumsticks are removed from the casserole and laid on the bed of rice before the curry sauce is spooned over the top

The chicken drumsticks are removed from the casserole and laid on the bed of rice before the curry sauce is spooned over the top

Curried Chicken Drumsticks Casserole With Rice

This is a deliciously succulent way of cooking and serving chicken drumsticks. Although chicken drumsticks are normally of course picked up and eaten by hand, in this one instance you may wish to use a knife and fork. They should be more than tender enough to eat in this way, or alternatively, you should definitely have some finger bowls on the table...

This recipe calls for the skin to be removed from the chicken drumsticks. Do not try to cut it off with a knife, as you will damage the flesh. Instead, try to carefully pull the skin from the thick end towards the thin and right off the bone. If you are struggling at the end part only, snip it away with some kitchen scissors or by cutting through it with the point of a very sharp knife.

Lay four chicken drumsticks in the base of a large casserole dish and add a peeled and quartered onion. Pour over a pint of curry sauce and very gently stir to coat the chicken drumsticks evenly. Cook in the oven at 350F/180C for forty-five to fifty minutes. Remove and set aside to rest for ten to fifteen minutes while you prepare some boiled rice with which to serve the drumsticks.

Lift the drumsticks from the casserole dish with cooking tongs and lay them on the rice, before spooning sauce carefully over the top.

How Do You Like to Eat Chicken Drumsticks?

Thank you for visiting this page and I hope that you have found at least one of these varied chicken drumstick recipes appealing. I hope that you very much enjoy any of the recipes which you decide to try. Any feedback which you may have can be left in the space immediately below.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 15, 2013:

Hi, Grace Wolf. Sorry for late reply. I hope you enjoy these ideas and that they inspire you to develop your own creations :)

Grace-Wolf-30 from England on April 10, 2013:

Hmm, some nice recipes here, will be trying out a couple of those

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 13, 2013:

Thanks Vacation Trip.

Susan from India on March 12, 2013:

Wow. this hub is simply mouth watering, all your pictures are also good. Voted up.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 04, 2012:

Thanks very much Carol. I hope you enjoy any of these ideas that you try.

carol stanley from Arizona on September 03, 2012:

Lots of good photos and information and for one who loves chicken. Thanks for sharing all these ideas. Voted UP.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 17, 2011:

I hope you enjoy them, iZeko. There are no real limits and they are always so tasty! :)

iZeko on July 17, 2011:

Nice! I have to try the tandoori drumsticks. This can be a nice change from the "salt and spices" version I always do.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 15, 2011:

Thanks, Margaret. It's my favourite part of the chicken, too. I've had many meals which have consisted only of chicken legs, cooked in any one of the ways above and more.

Margaret Brown on July 14, 2011:

My favorite part of the chicken. Splendid ideas on how to prepare these! I agree about the cookbook suggestion.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 14, 2011:

Thank you, Simone. Funnily enough, it is something I have given casual thought to in the past. The food pages that I have ever published online probably only account for about 20% of the food photos I have accumulated on my PC! Sorting through them, however, would be likely to be quite a big job...

Simone Haruko Smith from San Francisco on July 13, 2011:

You've done it again, Gordon! You really ought to create a cookbook of all these. Like, a printed one. Or perhaps you already have!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 13, 2011:

Well, thank you, Susan. That is a gracious offer that I could hardly refuse. It would be my pleasure - and I've always fancied a go at the fishing in Canada! :)

Susan Zutautas from Ontario, Canada on July 13, 2011:

All I can say is YUM!!!! Gordon it has always been one of my dreams to open up a restaurant. Would you come and cook for me if I ever do get that restaurant? I get so hungry whenever I read any of your recipes.

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