Top Rated Drumstick Recipes

Drum up some deliciousness with zesty BBQ. 
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5
Roasted Chicken Drumsticks
A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait and she skimmed over her plan for Coconut Mango Jerk Chicken.  When she got down to coconut oil, I questioned its use over butter.  She assured me it would work just the same.Fast forward to last minute dinner party hosting this past weekend.  I rushed through the market, picking up a ton of drumsticks with coconut oil in mind.  And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.And it was.  Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties.  And the coconut oil?  Worked like a charm.For more great recipes like this one, visit FoodFash.
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4.5
spiceologist raspberry chipotle chicken lollipops
Summer is on the horizon, and you know what that means: grilling season! These chicken "lollipops" from Spiceologist are a sophisticated take on your typical grilled chicken and are actually quite simple to make. To make the lollipops, you simply French chicken drumsticks. Sounds scary and super culinary, but it's quite simple. Here's how.
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4.5
1-Pot Sticky Chicken Wings
For Super Bowl LI, Travel Channel host Andrew Zimmern will bring his global flavors to Houston for the Taste of the NFL party with these Asian-inspired chicken wings. Luckily, this recipe is easy to replicate at home so you can shake up your typical football party buffet.This recipe is courtesy of Andrew Zimmern.
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4.5
Roasted Turkey
Have your holiday turkey without sacrificing your diet this year with this perfect-for-fall recipe. Rosemary, sage, and thyme pack plenty of flavor into this bird, while a gravy made with caramelized onions and garlic tastes plenty rich without all of the calories.This recipe is courtesy of Slimming World.
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4.5
Ingredients:4 chicken drumsticks1 Tbsp ginger- garlic paste1 tsp red chili powder2 Tbsp yogurtjuice of 1 lemon2 Tbsp coriander stalks, minced1 tsp black peppercorn1 tsp coriander seeds1/2 tsp clove powder1 tsp fennel seedsMethod:Dry roast the coriander, fennel, black peppercorn for about 2 or 3 minutes. Cool it completely before grinding them coarsely. Then the clove powderWash chicken and mix it with ginger-garlic paste, red chili powder, yogurt, lemon juice, coriander stalk and 1 1/2 tsp salt. Now add the ground spice and let it marinate for about an hour before cooking.Heat oil in a saute pan and sear the chicken drumstick on all side for about 4 to 6 minutes. Then place it in a 350 degree F oven and cook for about 30 to 40 minutes. While cooking check to see if the curry dries out. If so, sprinkle a little water off and on so the chicken does not get dry out. Outer skin should be crisp but inside should be very moist.
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4
Potato-Chip Chicken
This recipe sounds like it might be a joke, but it’s really dynamite. Chicken drumsticks with a potato chip crust—what could be bad? Crunchcrunchcrunch, with tender succulent chicken under the crunch. After I tasted it at my friend Dorothy Lee’s house, I had to get the recipe. It’s fun to make, fun to eat, and as addictive as potato chips. And, of course, kids just love it.You have to use rippled potato chips, and not low-salt or no-salt. Then you’ll salt it all again—but don’t worry, it’s not too salty in the end.Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 
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4
Want to spice up your grilled chicken? Use Himalayan spices to do just that. For your next barbecue, add this grilled chicken dish to the menu — you won’t be sorry. 
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4
Coq Au Vin
This classic French recipe is executed simply and easily here. Don't worry if you can't find veal stock — go ahead and use chicken stock instead. However, veal stock does add a complexity and body to the flavor of the sauce that can have guests searching for that "je ne sais quoi." See all chicken recipes.
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4
  Here’s a way to avoid wet naps. Instead of dousing your wings in an ooey, gooey barbecue sauce, try breading them in crushed up barbecue chips instead.  You’ll find that you still get that beloved barbecue taste along with double the texture. 
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3
Caribbean Style Chicken
 Why This Recipe Works: Meltingly tender, slow-cooked chicken drumsticks pair perfectly with bold, spicy flavors, so we set out to create a recipe for Caribbean jerk–style drumsticks. We started by building a flavorful jerk marinade using classic jerk ingredients such as habanero chile, garlic, and ginger. But once we got to the typical additions of molasses and brown sugar, we had to employ some creative techniques to replace these nonpaleo ingredients. A simple solution was to add raisins, which provided a subtle sweetness without giving themselves away. Once slow-cooked, our drumsticks were tender and flavorful, but tasters still wanted crisp skin. A quick stint under the broiler easily solved this problem; brushing the drumsticks twice with some reserved marinade while broiling ensured they stayed moist and contributed additional flavor. Try to buy drumsticks of similar size so that they will cook at the same rate. You can substitute a serrano chile for the habanero. Wear gloves when working with hot chiles. You will need a 5 1/2- to 7-quart slow cooker for this recipe.This recipe is courtesy of America's Test Kitchen and the Paleo Perfected cookbook.
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2.92857
Southern Fried Chicken
As with many dishes throughout history, the advent of Southern fried chicken was the result of several different events converging. Fried chicken was a West African delicacy brought over to the United States by slaves, the mass production of pork in the South made lard readily available, and the popularity of cast-iron cookware in the 19th century created the fried chicken we now associate with the South. The key to keeping the chicken moist during frying is to marinate it overnight. Buttermilk imparts a slightly creamy taste to the meat that complements the crispy, savory crust perfectly.
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1.5