#easy chicken drumstick recipes

[recipesadda]

Hottest Chicken Recipes Ideas 2023's | Easy Chicken Recipe Ideas

Chicken recipe ideas | Chicken recipe ideas for dinner | Easy Chicken Recipe Ideas “Chicken Recipe Ideas” is a collection of delicious and easy-to-follow recipes that will elevate your dinner table. Whether you’re looking for a quick weeknight meal or a special dish to impress your guests, these recipes offer a wide variety of options to satisfy your chicken cravings. From classic favorites like…

[daily-deliciousness]

How to make amazing chicken drumstick lollipops

[jamesbasic-kitchen]

Lemon and smokey herb drumsticks 🤤👍

[wisterianwoman]

DIY Shake-N-Bake Chicken Drumsticks

Finally. An affordable, high-protein, super easy weeknight meal that everyone can agree on. I mean, who doesn't like fried chicken? But these drumsticks aren't fried, they're baked. Even better, you don't even need to crack an egg.

Discover the ultimate weeknight dinner solution with these easy, healthy Shake n’ Bake Chicken Drumsticks – crispy, flavorful, and hassle-free. Finally. An affordable, high-protein, super easy weeknight meal that everyone can agree on. I mean, who doesn’t like fried chicken? But these drumsticks aren’t fried, they’re baked. Even better, you don’t even need to crack an egg. Here’s how it works:…

[shapesintheklouds]

Recipe Corner: Deep fried drumsticks in garlic parmesan sauce

Yesterday felt like a fried chicken kind of night so I whipped up a batch of fried chicken drumsticks, an easy recipe that if inexpensive and delicious!

Ingredients:

1 package of chicken drumsticks (10 is what I work with)

Buttermilk

Flour

Pepper and salt

Smoked paprika (If desired)

Peanut or Vegetable oil

Butter (sticks work best)

1 TBLSP of garlic powder

Heavy cream

Note: In this recipe I use a deep frying skillet on the stove but if you have an electric deep fryer this recipe still works! :)

Instructions:

Preheat your oven to 350 degrees. On a large non-stick baking sheet lay out your drumsticks and poke holes in the meat using a fork. Sprinkle an even amount of pepper and smoked paprika over the chicken on both sides; lightly salt then bake for an hour and thirty minutes or until meat thermometer reads 165 degrees. While the chicken cooks pour a generous amount of flour into a large bowl and set aside for later. When the chicken is done remove it from the oven then put the drumsticks into a large mixing bowl; pour enough buttermilk over the drumsticks so they're thoroughly coated. Roll each drumstick in flour until you can't see any chicken then set aside. Fill the deep frying skillet with just enough peanut or vegetable oil so that the drumsticks will be submerged then heat oil until little bubbles begin to surface. Using a pair of tongs place three drumsticks in the skillet and fry until golden brown, repeat until all drumsticks are fried.

For the sauce:

Take three sticks of butter and place them in a microwave safe bowl or glass measuring cup, pour in garlic powder along with a dash of hot sauce and heavy cream. Melt in the microwave for 3 minutes then stir and slowly pour over three drumsticks at a time; dust with parmesan cheese.

Enjoy and if you decide to try this recipe for yourself let me know how it turns out! :D

[askwhatsforlunch]

Grilled Spicy Soy Chicken Drumsticks

A warm and sunny Summer Sunday is made for lighting up the barbecue and making a meal of smoky grilled meat or fish. There is something contemplative about watching wood and coat set alight, the hypnotic dance of fire and flames, until they turn to red embers, which perfectly suit a lazy day. And besides the setting of the barbecue, preparing the meat takes very little effort: it's a matter of assembling a marinade and forgetting it in the fridge for a few hours, and then, it cooks in minutes!

Thus I reckon it's well worth it to fire up the barbie and make these finger-licking delicious Grilled Spicy Soy Chicken Drumsticks, even if it's just for yourself! Happy Sunday!

Ingredients (serves 1):

1 heaped tablespoon Hot Pepper Sauce 

1 tablespoon soy sauce

2 heaped teaspoons honey

1 teaspoon toasted sesame oil

3 beautiful chicken drumsticks

In a shallow dish or plate, combine Hot Pepper Sauce, soy sauce, honey and sesame oil, stirring well until perfectly blended.

With a sharp knife, score the flesh of the chicken drumsticks. Place drumsticks in the dish and toss well with clean hands, thoroughly rubbing marinade into the chicken flesh.

Cover with cling film and place in the refrigerator, to marinate, at least a couple of hours.

Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of wood (applewood gives good taste), and light. 

Wait for the flames to die down, and place the marinated chicken drumsticks on the grill over the red embers. Grill, about 7 minutes on each side until well-cooked through, and nicely charred. As you turn drumsticks on the grill, generously brush with remaining marinade, and once more just before serving, to glaze them nicely.

Serve Grilled Spicy Soy Chicken Drumsticks hot, with a side of mango salad or, and a glass of chilled Gris Rosé or Chardonnay.

[simmeringstarfruit]

Chicken Lemon Rice Pilaf with Fresh Herbs and Boiled Egg

A beautiful vibrant dish, scrumptious and satiating. This pilaf is a fantastic feature meal any time of the year! Inspired by the poultry pilaf from Zelda Breath of the Wild and Tears of the Kingdom.

This chicken pilaf is so tasty and highly versatile. It’s easy to change the flavours of the dish dramatically by changing a few ingredients, even just a little. You can easily make this pilaf spicier or more herbal, adjust the amount of lemon, or add more sweetness. This is a true chameleon dish, and it pairs great with just about everything.

Poultry Pilaf in Zelda Breath of the Wild and Tears of the Kingdom: bird drumstick, egg, butter, rice

I was intrigued that in Zelda Breath of the Wild and Tears of the Kingdom the recipe for poultry pilaf includes a whole bird’s egg. All three of the poultry pilaf recipes in games require an egg. I suppose I will be making this two more times… I debated whether or not to make a post first on ‘how to boil an egg’ but I think I will save that for another time.

Even the Seafood Paella recipe (to follow at a later date!) is technically a type of pilaf. There are many, many different names for pilaf, across many, many countries. Basically every ingredient in pilaf varies (including the rice) depending upon the country of origin for each particular version. The cooking methods also vary greatly. How cool is that? I went down a very deep rabbit hole reading for hours about the history of pilaf; it’s fascinating.

Chicken & Lemon Rice Pilaf

This simple and delicious chicken and lemon rice pilaf is ready to eat in 70 minutes or less! This recipe serves 4 people. Serve it with fresh herbs and an oozy boiled egg to really take it to the next level!

Ingredients

Chicken

2 tbsp oil

8 chicken drumstick legs

1 tsp paprika...

(continued in post)

[junkoskitchen]

DILL PICKLE RANCH CHICKEN WINGS

Prep: 15 minutes

Marinate: 3 hours

Cook: 40 minutes

Total: 3 hours 55 minutes

INGREDIENTS

2 lbs bone-in chicken wing sections (fresh or frozen, thawed)

1 ½ cups dill pickle juice

1 tablespoon olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon dried parsley

½ teaspoon dried dill

½ teaspoon dried chives

Ranch dressing for serving

DIRECTIONS

Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl or seal the bag and place in the fridge to brine for 2-3 hours.

Preheat oven to 425°. Place a wire rack over a baking sheet and spritz with oil spray.

Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.

Add all of the seasonings to a small bowl and stir together to combine.

Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.

Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.

Bake for 40 minutes, flipping the wings halfway through cooking.

Serve hot with ranch, for dipping.

NOTES

Use a paper towel to remove as much moisture as possible from the wings before seasoning and baking them so that you can get perfectly crispy chicken skin!

Seasoning: You can use 1-2 tablespoons of store-bought ranch seasoning in place of the homemade mixture, if preferred. Be sure to use ranch seasoning and not ranch dip mix as the dip is much saltier.

Air Fry: This recipe works great in the air fryer, though you'll likely only be able to do 10 wings at a time. Air fry at 400° for 30 minutes or until cooked through and then repeat with the second batch.

Yield: A pound of wings usually yields around 10 wings. This recipe will make about 20 wings, or enough for 2 people.

[deliciousdestinations]

Best Ever Baked Chicken Drumsticks | Delicious and Easy Recipe 🤤😍😍

[weirdmageddon]

they opened up pandoras box by introducing cheese and tomatoes in totk. a huge chunk of italian dishes should be possible but they’re NOT. i need chicken parm and spaghetti with marinara sauce.

poultry parmesan should be easy too just: Raw Bird Drumstick/Thigh/Whole Bird + Tabantha Wheat + Hylian Tomato + Hateno Cheese. just makes pizza though. the recipes are all way too similar to the existing pizza dish (Tabantha Wheat + Hylian Tomato + Hateno Cheese). what if you wanted pasta with marinara sauce and shredded cheese on it. same ingredients

oh fuck they need to introduce garlic. whatever just stambulb i guess. stambulb + hylian tomato should make marinara sauce. i’ll have to try it. edit: no it just makes steamed tomatoes

uhh that said you CAN deep fry chicken now. any poultry item + oil jar (you can purchase at the shop in rito village)

[witchyfashion]

Photographer and stylist Christine McConnell transforms the ordinary into the extraordinary—from everyday dinners, to desserts for all occasions, to the walls of your kitchen, and even some over-the-top creations just for fun.

Taking inspiration from the likes of Tim Burton, Wes Craven, Alfred Hitchcock, and Vincent Price and mixing in a dash of Stepford Wife, McConnell’s baking and home DIY projects are a league above and beyond anything you've seen before. In Deceptive Desserts, each dessert is a work of art—some a little twisted, others magical—but every recipe inspires readers to create their own rules without spending a fortune. Why can’t crab cakes be a delicious pink-frosted dessert? And if you’re stuck hosting a bridal shower, why not create an actual Bridezilla cake to match the bride’s ego? Nothing is sacrosanct in the wonderfully weird world of Christine McConnell and nothing is what it appears to be—even a classic dinner can be transformed into something decadent, with doughnuts that look like chicken drumsticks, green beans made of candy, and ice cream mashed potatoes. A master of illusions in baking, McConnell shows readers how to create their own secret hidden gems in the kitchen.

In her follow-up book, McConnell will go outside the kitchen to show readers how to incorporate magic and fantasy into their home decor and personal style without breaking the bank. Using the renovations of her own house as a guide, McConnell walks readers through easy DIY projects such as hand-painted wallpaper, refinishing wood and tile floors, and adding storage space, along with inexpensive decorating tips.

A dazzling collection of photographs, stories revealing her one-of-a-kind character, and helpful tricks for doing it all yourself, McConnell’s book will inspire readers to be more playful, and just a little bit wicked, with the food they create and the space they inhabit.

https://amzn.to/4d7Lxus

[mariacallous]

You know what’s the worst during summer? Turning on your oven. As if you aren’t shvitzing enough already, oh sure, let’s turn on the oven to make dinner and make the house 20 degrees warmer.

Crockpot cooking might seem more like a winter essential, but actually throwing dinner into your crockpot is a lot easier, and a lot cooler, then turning on that oven. So don’t break a sweat — let your crockpot be your secret to staying cool this summer, for weeknight cooking and even Shabbat! Here’s some favorite recipes to try:

Slow Cooker Cilantro Lime Chicken Tacos from Belle of the Kitchen

Lettuce Wrap Pulled Beef Tacos with Guacamole

Easy Whole Chicken in a Slow Cooker from The Kitchn

Crockpot Tomato Sauce

Slow Cooker Hawaiian Chicken from Lemon Tree Dwelling (substitute olive oil for butter)

Latin-Inspired Vegetarian Cholent

Crockpot Root Beer BBQ Drumsticks from The Frugal Girls

Easy Slow Cooker Barbecue Brisket from Simply Scratch

Israeli-Inspired Crockpot Stuffed Peppers

And for Dessert:

Slow Cooker Rice Cardamom Pudding with Peaches from MyRecipes.com

Slow Cooker French Toast Bread Pudding from Better Homes & Gardens

[daily-deliciousness]

Air fryer chicken drumsticks

[foodffs]

Keto Slow Cooker Buffalo Chicken Keto slow cooker Buffalo Chicken takes only minutes to prepare. It’s an easy recipe where you just dump the ingredients into a Crock Pot!

Recipe => https://lowcarbyum.com/crock-pot-buffalo-chicken-drumsticks/

[ghostpepperworld]

For the weirdly specific asks: all the fives! (5,15,25)

🍗 Lost the post so here’s my top five ways to prepare chicken (in no particular order) 🍗

My go-to: Seared in avocado oil with garlic and herb chicken spice blend. Served with rice and broccoli seasoned with the same blend.

A family cookout STAPLE at my house: Thighs and drumsticks grilled outside (with propane) until just charred. Served with refried beans and flour tortillas.

Leftover chicken: shredded finely and mixed with kewpie mayo, siracha, salt, pepper, garlic, peas and carrots. Served on robust toast with tomatoes and lettuce. Classic chicken salad sandwich

Party Fave: a whole rotisserie chicken that has been stripped of meat and mixed with cream cheese, buffalo sauce, chives, and sharp cheddar cheese. Baked in the oven until bubbling. Served with Tostitos corn scoops.

Easy breakfast/brunch: small chunks stir fried with rice, veggies (whatever’s in the fridge lol), ketchup, and siracha. Topped with an underdone egg omelet. Omurice, my beloved <3

That’s all my chicken recipes. This is what I’m eating 6/7 days of the week

Thanks for the ask!

[spooniechef]

Roast Chicken, Squash, and Red Onion with Lemon and Rosemary (1 spoon)

First of all, happy Disability Pride Month! I honestly wish I could do something a little more festive for it - I’ll see what I can dig up for the month. Still, since I’ll have to fight fibro fog and the consequences of last night’s rather epic bout of insomnia, mostly I’ll be going through a bit more of my Rukmini Iyer cookbook “The Roasting Tin” this month. Well, that and tips on a marinade for a really good roast beef, and possibly cottage pie if I have the spoons. That or I’ll finally make use of the recipe I found for home-made gluten free condensed cream of mushroom soup and finally do the tuna noodle casserole I’ve been desperate to try.

But for now, back to Rukmini Iyer’s obsession with red onions, lemon, and rosemary in combination (it was steak last time, if I recall). This one’s a one-spoon, but that one spoon is a fairly large one because of the peeling, seeding, and chopping of a squash. Still, despite that and it not being all that great for batch cooking (it only realistically makes two meals), it’s still worth it, as it’s a really tasty dish and at least it’s one day’s worth of leftovers. It’s good for if you feel like doing something fancy but also need it to be low-effort.

Here’s what you’ll need:

500g (a little over a pound) chicken thighs and drumsticks (though I just used thighs)

300g (a little over 1/2 pound) squash of your choice, cut into wedges (I used butternut)

1 red onion, cut into eighths

1 lemon, cut into eighths

6 cloves garlic, bashed

4-5 sprigs fresh rosemary

2-3 tablespoons honey

Olive oil (though you could technically use whatever oil is available)

Salt and pepper to taste

Seriously, the only real work this involves is peeling a squash, which is never easy. I largely picked butternut squash because I like butternut squash, it’s easier to come by in the UK than acorn squash, and it’s a little easier to peel, if not by that much. I did manage to do this one during a particularly brutal pain day, though, so it’s probably not that bad.

Here’s what you do:

Preheat oven to 200 C / 180 C fan assist / gas mark 6 (395-ish F / 355-ish F fan assist)

Place chicken, squash, onion, lemon, garlic, and rosemary in a large roasting tin

Throw in a generous splash of olive oil, drizzle in the honey, and add salt and pepper to taste

Mix everything in the tin so it’s all evenly coated with the oil and honey, then roast for 1 hour until the skin on the chicken is brown and crispy

Overall, pretty simple. A couple of notes:

I cheated with this one. I didn’t actually have a lemon and was having too bad a pain day to go out for one. So I just put the oil, the honey, and some bottled lemon juice in a bowl, mixed well, and then poured that over the chicken and veggies. I probably used a bit too much lemon juice, and I imagine it would have been a subtler flavour had it just soaked out of the roasting lemons as intended, but it still worked fairly well. Probably easier than trying to evenly coat everything with honey, too, so if you do have a lemon, mixing the honey into the oil before coating the chicken and veggies would probably make things easier.

I served this with potatoes, but I have a feeling rice would have worked better. Though that could have been the “too much lemon” thing. Either way, it does probably want a little bit of something starchy to go with it. Or, if you’re cutting down on your carbs, something like broccoli or asparagus or something green might also be nice - there was just an awful lot of orange and yellow on that plate in general and while I’m not going to win any Instagram foodie contests for my plating, it’s nice to have some colour in the dish.

Like I said, there’s honestly not much to this one beyond having to peel a squash.