Type what you have

Ingredients

• ✓ chicken drumstick
• vegetable oil
• bbq rub

Instructions

1. 1 Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
2. 2 Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
3. 3 Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
4. 4 Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.

By France Cevallos

Ingredients

• ✓ chicken drumstick
• hot pepper sauce
• vegetable oil
• all-purpose flour
• cornmeal
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken into a resealable plastic bag and pour in hot sauce.
3. 3 Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
4. 4 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
5. 5 Add the marinated drumsticks, seal the bag, and shake to coat.
6. 6 Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TISHA ANN

Ingredients

• ✓ chicken drumstick
• olive oil
• ranch dressing mix
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Squeeze out excess air, seal the bag, and toss to coat the drumsticks. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
3. 3 Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let chicken rest for 5 to 10 minutes before serving.

By Jesska77

Ingredients

• ✓ chicken drumstick
• lemon juice
• all purpose seasoning
• vegetable oil
• lemon
• black pepper
• butter

Instructions

1. 1 Clean pat dry chicken drummies with paper towels and set into a bowl. Pour lemon juice evenly over drummies and sprinkle with all purpose seasoning; toss until well combined.
2. 2 Pour lemon juice over drummies evenly, sprinkle with all purpose seasoning and toss well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Heat vegetable oil in a cast iron skillet over medium-high heat. Add drummies to hot oil and cook, turning occasionally, until chicken is cooked through, 5 to 10 minutes. Remove cooked drummies from the skillet and transfer into a bowl.
5. 5 Melt butter in a microwave safe container. Mix in lemon zest and black pepper until well combined. Pour seasoned butter over chicken drummies and mix well. Spread out drummies on a non-stick baking sheet
6. 6 Bake in the preheated oven until skin is crisp, about 5 minutes. Remove from oven and sprinkle with additional lemon zest and pepper to taste.

By CookingWithShelia

Ingredients

• ✓ chicken drumstick
• corn
• salt
• black pepper
• barbecue sauce
• butter
• pinto bean

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 4 large (12x18-inch) sheets aluminum foil.
2. 2 Place 2 drumsticks and 1 ear corn in center of each foil sheet; season with salt and black pepper.
3. 3 Spoon barbecue sauce onto drumsticks. Drizzle butter onto corn. Divide beans among foil sheets.
4. 4 Fold foil around chicken-corn-bean mixtures; loosely seal edges. Transfer foil packets to a baking dish.
5. 5 Bake in the preheated oven until no longer pink at bones and juices run clear, about 40 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By Christina Egan

Ingredients

• ✓ chicken drumstick
• chicken thigh
• salad dressing
• lemon juice
• honey
• worcestershire sauce
• paprika
• aluminum foil

Instructions

1. 1 Rinse chicken under cold water pat dry.
2. 2 Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
3. 3 Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
4. 4 Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
5. 5 Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

By Reynolds KitchensR

Ingredients

• ✓ chicken drumstick
• salt
• black pepper
• orange marmalade
• dijon mustard
• barbecue sauce
• sambal oelek
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season drumsticks with salt and pepper and place in an oven-proof dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
5. 5 Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
6. 6 Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ chicken drumstick
• olive oil
• butter
• garlic salt
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a glass or ceramic baking dish with foil.
2. 2 Spread 1/4 cup of olive oil on the bottom of the prepared baking dish. Add drumsticks in a single layer, alternating directions to fit. Top each with 1 tablespoon butter. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
3. 3 Bake in the preheated oven for 35 minutes. Brush remaining 1/4 cup oil over chicken. Continue to bake until no longer pink, and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Le12ahw

Ingredients

• ✓ chicken drumstick
• olive oil
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce; bake for 7 to 8 minutes. Flip drumsticks, brush again with barbeque sauce, and bake an additional 7 to 8 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
5. 5 Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ chicken drumstick
• ketchup
• white vinegar
• water
• brown sugar
• butter
• salt
• worcestershire sauce
• mustard
• chili powder

Instructions

1. 1 Assemble ingredients, preheat oven to 400 degrees F (200 degrees C), and place drumsticks in a 7x11-inch baking dish.
2. 2 Whisk ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. Uncover during the last few minutes of baking to let the skin crisp up and the sauce caramelize. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Serve hot and enjoy!

By Nichole S

Ingredients

• ✓ chicken drumstick
• cooking spray
• cajun seasoning
• poultry seasoning
• garlic powder
• salt
• black pepper
• flour
• barbecue sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.
2. 2 Arrange chicken drumsticks in the prepared pan; sprinkle with Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper.
3. 3 Sprinkle flour on top. Spray chicken with cooking spray; cover the baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours.
4. 4 Remove foil and pour barbecue sauce evenly over chicken.
5. 5 Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

By cheftini

Ingredients

• ✓ chicken drumstick
• olive oil
• lime
• garlic powder
• onion powder
• chili powder
• oregano
• parsley flakes
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours and preferably overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Meanwhile, line a baking sheet with aluminum foil. Remove drumsticks from marinade, shake off excess, and arrange on the baking sheet. Discard remaining marinade. Let chicken come to room temperature until the oven has preheated.
4. 4 Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

By Lizeth Gonzalez-Stewart

Ingredients

• ✓ chicken drumstick
• butter
• onion
• tomato
• tomato sauce
• cauliflower
• broccoli
• corn
• barley
• elbow macaroni

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook until brown. Add chicken, cover with water, and bring to a boil. Cook until chicken is fork-tender, about 45 minutes.
2. 2 Transfer chicken to a cutting board using tongs; cool slightly. Remove meat from chicken; transfer to a plate and discard bones. Skim cooking liquid; return chicken to the pot.
3. 3 Add tomatoes, tomato sauce, cauliflower and broccoli, corn, barley, and macaroni to the pot; cook, stirring occasionally, until barley and macaroni are tender, about 30 minutes.

By Michele Perillo

Ingredients

• ✓ chicken drumstick
• chicken skin
• salt
• black pepper
• apple cider vinegar
• water
• rosemary
• thyme
• apple
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.

By Rebekah Rose Hills

Ingredients

• ✓ chicken drumstick
• sour cream
• garlic
• chicken breast
• cornflake cereal
• rosemary
• sage
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
2. 2 In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
3. 3 Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

By Chelsey

Ingredients

• ✓ chicken drumstick
• vegetable oil
• paprika
• salt
• black pepper
• onion powder
• garlic powder
• oregano
• basil
• thyme
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken.
3. 3 Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat.
4. 4 Transfer drumsticks to the prepared baking sheet, discarding the plastic bag.
5. 5 Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ chicken drumstick
• brown sugar
• garlic
• salt
• black pepper
• vegetable oil
• onion
• ketchup
• white wine vinegar
• worcestershire sauce

Instructions

1. 1 Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. For best results, marinate in the refrigerator at least 1 hour to overnight.
2. 2 When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.
3. 3 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
4. 4 Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).
5. 5 Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By rachelu

Ingredients

• ✓ chicken drumstick
• chicken thigh
• chicken skin
• buttermilk
• hot pepper sauce
• salt
• black pepper
• all-purpose flour
• kosher salt
• onion powder
• garlic powder
• paprika
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
2. 2 Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
3. 3 Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
4. 4 Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
5. 5 Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
6. 6 Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ chicken drumstick
• onion
• onion
• garlic
• cilantro
• oregano
• cumin
• thyme
• garlic powder
• salt
• black pepper
• lemon

Instructions

1. 1 Combine onions and garlic in a large bowl.
2. 2 Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over chicken, slice the rinds, and place into the same bowl. Cover and let sit in the refrigerator, 20 to 24 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C), 30 to 45 minutes.

By Sinny

Ingredients

• ✓ chicken drumstick
• egg
• water
• cornflake crumb
• garlic powder
• onion powder
• salt
• cajun seasoning
• chili powder
• paprika
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix egg and water together in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C). Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
4. 4 Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
5. 5 Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

By Bren

Ingredients

• ✓ chicken drumstick
• chicken thigh
• bacon
• salt
• black pepper
• onion
• baby dutch yellow potato
• chive
• basil
• garlic powder
• adobo seasoning
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Wrap each chicken piece in a slice of bacon, trying to cover as much chicken as possible. Place wrapped chicken pieces in a 9x13-inch baking dish, season with salt and pepper and sprinkle onion over chicken. Push potatoes down into the spaces between chicken pieces and around the edge of the dish.
3. 3 Combine chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl and sprinkle seasoning to taste over chicken and potatoes.
4. 4 Bake in the preheated oven for 1 hour, until bacon is crisp and brown and potatoes are tender. Sprinkle with salt, if desired, and serve hot.

By Cindy Faulkner

Ingredients

• ✓ chicken drumstick
• butter
• ketchup
• brown sugar
• cornstarch
• vinegar
• salt
• soy sauce
• worcestershire sauce
• pineapple
• chicken breast
• chicken thigh
• chicken wing

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add ketchup and brown sugar and stir until sugar dissolves. Whisk cornstarch into vinegar in a small bowl until smooth, then pour into the pan. Whisk in salt, soy sauce, and Worcestershire sauce and bring to a simmer while continuing to whisk constantly. Cook until thickened, about 2 minutes. Stir in pineapple and remove from the heat.
3. 3 Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over top.
4. 4 Bake in the preheated oven until the sauce is bubbling and the chicken is browned and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

By HESSELMJ

Ingredients

• ✓ chicken drumstick
• aluminum foil
• butter
• baking powder
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• basil
• thyme
• oregano
• cumin
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Pat drumsticks with paper towels until dry.
3. 3 Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
4. 4 Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ chicken drumstick
• brown mustard
• mayonnaise
• garlic
• lime
• chicken thigh
• salt
• garlic pepper seasoning
• tomato
• jalapeno pepper
• red onion
• cilantro
• lime
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
3. 3 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
4. 4 Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
5. 5 Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

By Niqi

Ingredients

• ✓ chicken drumstick
• chicken thigh
• salt
• black pepper
• paprika
• butter
• thyme
• garlic
• all-purpose flour
• white wine
• chicken stock
• lemon
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
3. 3 Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
4. 4 Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
5. 5 Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

By Destiny Elizabeth Glynn

Ingredients

• ✓ chicken drumstick
• chipotle pepper
• adobo sauce
• garlic
• cayenne pepper
• paprika
• black pepper
• cumin
• lime juice
• worcestershire sauce
• honey
• balsamic vinegar
• olive oil
• kosher salt

Instructions

1. 1 Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

By Kevin Naughton

Ingredients

• ✓ chicken drumstick
• chicken breast
• chicken thigh
• onion
• lemon juice
• worcestershire sauce
• garlic
• allspice
• onion powder
• cumin
• red pepper flakes
• salt
• black pepper
• cooking spray
• vegetable oil

Instructions

1. 1 Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and black pepper; stir to coat. Cover the bowl; marinate in the refrigerator for 1 hour to 8 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
3. 3 Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl; pan-fry until browned, about 5 minutes per side. Transfer to the prepared baking dish; pour reserved marinade on top.
4. 4 Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into center of chicken pieces should read at least 165 degrees F (74 degrees C).

By misskim

Ingredients

• ✓ chicken drumstick
• chicken breast
• cajun seasoning blend
• olive oil
• white wine
• chicken broth
• yellow onion
• green bell pepper
• celery
• olive oil
• all-purpose flour
• canola oil
• water
• garlic powder
• cayenne pepper
• smoked sausage
• jasmine rice
• water
• green onion

Instructions

1. 1 Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
2. 2 Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
3. 3 While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
4. 4 Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
5. 5 Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
6. 6 Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
7. 7 While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
8. 8 Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

By Crawfish

Ingredients

• ✓ chicken drumstick
• carrot
• celery
• onion
• chicken broth
• black pepper
• salt
• thyme
• lemon zest
• cayenne pepper
• creme fraiche
• heavy cream
• egg
• french bread
• butter
• parmigiano-reggiano cheese
• maple syrup
• sriracha sauce
• cayenne pepper

Instructions

1. 1 Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.
2. 2 Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.
3. 3 Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.
4. 4 Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.
6. 6 Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.
7. 7 Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.
8. 8 Bake in the preheated oven until nicely browned, 30 to 35 minutes.
9. 9 Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl ("dragon syrup").
10. 10 Serve chicken leg toast drizzled with dragon syrup.

By John Mitzewich

Ingredients

• ✓ chicken drumstick
• flour
• egg product
• water
• potato chip

Instructions

1. 1 Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
2. 2 Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
3. 3 Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
4. 4 Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

By Tyson Chicken