Brimming with flavor and versatility, chicken drumsticks are the unsung heroes of home cooking. Whether you’re craving quick weeknight dinners, seasonal barbecue favorites, or cozy comfort food, these 19 recipes have you covered for every occasion. Let’s dive into a world of delicious possibilities that will make your taste buds dance and your family ask for seconds!
Spicy Cajun Fried Chicken Drumsticks
Ready to transform ordinary chicken into a crispy, spicy masterpiece? This Spicy Cajun Fried Chicken Drumsticks recipe delivers maximum flavor with minimal fuss, perfect for a weeknight dinner or game-day spread. Follow these methodical steps for golden-brown, juicy results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken drumsticks – 8
– Buttermilk – 1 cup
– Hot sauce – 2 tbsp
– All-purpose flour – 1 cup
– Cajun seasoning – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Vegetable oil – 4 cups
Instructions
1. Place 8 chicken drumsticks in a large bowl.
2. Pour 1 cup of buttermilk and 2 tbsp of hot sauce over the drumsticks.
3. Toss the drumsticks to coat them evenly in the buttermilk mixture.
4. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum tenderness.
5. In a separate shallow dish, combine 1 cup of all-purpose flour, 2 tbsp of Cajun seasoning, 1 tsp of garlic powder, and 1 tsp of salt.
6. Remove each drumstick from the buttermilk mixture, allowing excess liquid to drip off.
7. Dredge each drumstick in the flour mixture, pressing firmly to ensure a thick, even coating.
8. Place the coated drumsticks on a wire rack and let them rest for 10 minutes to help the coating adhere during frying.
9. Heat 4 cups of vegetable oil in a large, heavy-bottomed pot to 350°F, using a thermometer for accuracy.
10. Carefully add 3-4 drumsticks to the hot oil without overcrowding the pot.
11. Fry the drumsticks for 12-15 minutes, turning occasionally, until they reach an internal temperature of 165°F and are deep golden brown.
12. Transfer the fried drumsticks to a paper towel-lined plate to drain excess oil.
13. Repeat steps 10-12 with the remaining drumsticks, allowing the oil to return to 350°F between batches.
14. Let the drumsticks rest for 5 minutes before serving to allow juices to redistribute.
You’ll love the crackling-crisp exterior that gives way to succulent, perfectly seasoned meat inside. For a fun twist, serve these drumsticks with a side of creamy coleslaw or drizzle them with honey for a sweet-and-spicy kick that’ll have everyone reaching for seconds.
Lemon Herb Roasted Chicken Drumsticks
Venturing into the world of roasted chicken doesn’t have to be intimidating, especially when you start with forgiving drumsticks. This lemon herb version delivers juicy, flavorful results with minimal fuss, perfect for a weeknight dinner or casual gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Olive oil – 2 tbsp
– Lemon juice – 3 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
3. In a large bowl, combine olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
4. Add the drumsticks to the bowl and toss them thoroughly until each piece is evenly coated with the marinade.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between them for even cooking.
6. Roast the drumsticks in the preheated oven for 20 minutes, then flip each one using tongs.
7. Continue roasting for another 15–20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the baking sheet from the oven and let the drumsticks rest for 5 minutes before serving to allow juices to redistribute.
Buttery and tender on the inside with a golden, herb-speckled crust, these drumsticks burst with bright lemon and savory garlic notes. Serve them over a bed of fluffy rice to soak up the pan juices, or pair with roasted vegetables for a complete, comforting meal that’s sure to become a regular in your rotation.
Teriyaki Chicken Drumsticks with Sesame Seeds
Now, let’s make a simple yet flavorful weeknight dinner that’s perfect for beginners. These teriyaki chicken drumsticks come together with minimal ingredients and deliver maximum satisfaction. You’ll love how the sweet-savory glaze caramelizes while the chicken stays juicy inside.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Garlic – 2 cloves, minced
– Sesame seeds – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. Arrange the drumsticks in a single layer on the prepared baking sheet.
4. Bake the drumsticks at 400°F for 25 minutes to start rendering the fat.
5. While the chicken bakes, combine soy sauce, brown sugar, and minced garlic in a small saucepan.
6. Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer.
7. Simmer the sauce for 5 minutes until it thickens slightly, stirring occasionally to prevent burning.
8. Remove the chicken from the oven after 25 minutes and brush half of the teriyaki sauce evenly over each drumstick.
9. Return the chicken to the oven and bake for 10 more minutes at 400°F.
10. Brush the remaining sauce over the drumsticks and sprinkle with sesame seeds.
11. Bake for a final 5 minutes at 400°F until the glaze is sticky and caramelized.
12. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
13. Let the drumsticks rest for 5 minutes before serving to allow juices to redistribute.
Enjoy these drumsticks with their glossy, sticky glaze and nutty sesame crunch. The meat pulls cleanly from the bone while remaining incredibly moist. For a complete meal, serve over steamed rice with steamed broccoli to soak up the extra sauce.
BBQ Smoked Chicken Drumsticks
Ready to master a classic barbecue staple? These BBQ smoked chicken drumsticks are surprisingly simple to make at home, delivering that deep, smoky flavor and fall-off-the-bone tenderness you crave. Let’s walk through the methodical process together, step by step.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Chicken drumsticks – 12
– Olive oil – 2 tbsp
– BBQ rub – ¼ cup
– Apple cider vinegar – ½ cup
– BBQ sauce – 1 cup
Instructions
1. Preheat your smoker to 225°F using hickory or apple wood chips for a classic flavor.
2. Pat the 12 chicken drumsticks completely dry with paper towels to ensure the skin crisps properly.
3. Brush the drumsticks evenly with 2 tbsp of olive oil to help the seasoning adhere.
4. Generously coat all sides of the drumsticks with ¼ cup of BBQ rub, pressing it gently into the skin.
5. Place the drumsticks directly on the smoker grate, ensuring they are not touching for even airflow.
6. Smoke the drumsticks at 225°F for 60 minutes, maintaining a steady temperature for consistent cooking.
7. After 60 minutes, spritz the drumsticks lightly with ½ cup of apple cider vinegar to keep them moist and add tang.
8. Continue smoking for another 15 minutes, then check the internal temperature with a meat thermometer; it should reach 165°F in the thickest part.
9. Once at 165°F, brush the drumsticks evenly with 1 cup of BBQ sauce, applying a thin, even layer to avoid burning.
10. Smoke for a final 15 minutes to set the sauce, watching closely to prevent it from charring.
11. Remove the drumsticks from the smoker and let them rest for 10 minutes before serving to allow juices to redistribute.
What you’ll love is the contrast of the crispy, caramelized exterior with the incredibly juicy, smoky meat inside. For a creative twist, serve these drumsticks over a bed of creamy coleslaw or alongside grilled corn for a complete backyard feast.
Crispy Oven-Baked Chicken Drumsticks
Getting perfectly crispy chicken drumsticks without deep frying is easier than you think with this oven-baked method. Gather your ingredients and follow these simple steps for juicy, flavorful results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Baking powder – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispiness.
3. In a large bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and baking powder.
4. Add the drumsticks to the bowl and toss until evenly coated with the seasoning mixture.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake for 25 minutes at 425°F until the skin starts to brown.
7. Flip each drumstick carefully using tongs for even cooking on both sides.
8. Continue baking for another 20 minutes at 425°F until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Let the drumsticks rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
10. Transfer to a serving plate and enjoy immediately.
Every bite delivers a satisfying crunch from the golden-brown skin, while the interior remains tender and juicy. The paprika and garlic powder create a savory, well-balanced flavor that pairs perfectly with roasted vegetables or a fresh garden salad.
Garlic Parmesan Chicken Drumsticks
Baking chicken drumsticks with garlic and Parmesan creates a simple yet impressive weeknight dinner that’s both crispy and flavorful. This recipe uses minimal ingredients for maximum impact, making it perfect for beginners who want to master a reliable, crowd-pleasing dish. Follow these methodical steps for golden, juicy results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Grated Parmesan cheese – ½ cup
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the chicken drumsticks dry with paper towels to ensure the skin crisps up evenly during baking.
3. In a large bowl, combine the olive oil, garlic powder, salt, and black pepper, stirring until fully blended.
4. Add the chicken drumsticks to the bowl and toss them thoroughly in the oil mixture, coating each piece completely.
5. Tip: Let the coated drumsticks sit at room temperature for 5 minutes to allow the flavors to penetrate the meat.
6. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between them for air circulation.
7. Bake in the preheated oven for 25 minutes, then remove the sheet from the oven using oven mitts.
8. Sprinkle the grated Parmesan cheese evenly over the top of each drumstick, covering them generously.
9. Tip: Press the cheese lightly onto the chicken to help it adhere and form a crust as it bakes.
10. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
11. Tip: For extra crispiness, broil the drumsticks on high for 2–3 minutes at the end, watching closely to prevent burning.
12. Remove the drumsticks from the oven and let them rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Enjoy these drumsticks hot from the oven, where the Parmesan forms a savory, golden crust that contrasts with the tender, garlic-infused meat inside. They pair wonderfully with a side of roasted vegetables or a fresh salad, and leftovers can be shredded for sandwiches or salads the next day.
Sticky Soy Ginger Chicken Drumsticks
Venturing into Asian-inspired flavors doesn’t require a trip to a specialty store or advanced skills. This recipe for sticky soy ginger chicken drumsticks uses pantry staples to create a deeply savory, sweet, and aromatic dish that’s perfect for a weeknight dinner or casual gathering. Let’s walk through the simple process together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8
– Soy sauce – ½ cup
– Honey – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Cornstarch – 1 tbsp
– Water – 1 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with aluminum foil for easy cleanup.
2. Pat the 8 chicken drumsticks completely dry with paper towels; this helps the skin crisp up instead of steaming.
3. In a medium bowl, whisk together the ½ cup soy sauce, ¼ cup honey, 2 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves until the honey is fully dissolved.
4. Place the dried drumsticks in a large resealable plastic bag or a shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes—overnight marinating will deepen the flavors significantly.
5. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade in the bowl.
6. Heat 1 tbsp vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
7. Carefully add the drumsticks to the hot skillet and sear for 3-4 minutes per side, until golden brown; work in batches if needed to avoid crowding the pan.
8. While the chicken sears, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat, then reduce to a simmer for 5 full minutes to kill any bacteria from the raw chicken.
9. In a small bowl, make a slurry by mixing 1 tbsp cornstarch with 1 tbsp water until smooth, then whisk it into the simmering sauce to thicken it, cooking for 1 more minute until glossy.
10. Pour the thickened sauce over the seared drumsticks in the skillet, coating them evenly.
11. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, basting the drumsticks with the sauce halfway through, until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
12. Let the chicken rest in the skillet for 5 minutes before serving to allow the juices to redistribute.
Lusciously sticky and caramelized on the outside, these drumsticks offer tender, juicy meat within. The sauce reduces to a glossy, finger-licking glaze with a perfect balance of salty soy, sweet honey, and warm ginger. For a complete meal, serve them over a bed of fluffy jasmine rice to soak up every last drop of sauce, or pair with a simple cucumber salad for a refreshing contrast.
Jamaican Jerk Chicken Drumsticks
You’ve probably tried countless chicken recipes, but Jamaican jerk chicken drumsticks bring a vibrant Caribbean flair that’s both fiery and aromatic. This simplified version uses a homemade jerk marinade that packs bold flavor without requiring hard-to-find ingredients, making it perfect for a weeknight dinner or weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Lime juice – 2 tbsp
– Garlic cloves – 4, minced
– Ground allspice – 1 tsp
– Ground cinnamon – ½ tsp
– Cayenne pepper – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. In a medium bowl, whisk together soy sauce, brown sugar, lime juice, minced garlic, ground allspice, ground cinnamon, and cayenne pepper until the sugar dissolves completely.
2. Place the chicken drumsticks in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each piece is coated evenly.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for deeper flavor penetration.
4. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
5. Remove the drumsticks from the marinade, letting excess drip off, and discard the used marinade to avoid cross-contamination.
6. Arrange the drumsticks on the prepared baking sheet in a single layer, leaving space between them for even cooking.
7. Brush the drumsticks lightly with vegetable oil to help them crisp up in the oven.
8. Bake at 400°F for 35–40 minutes, flipping the drumsticks halfway through, until the internal temperature reaches 165°F and the skin is golden brown and slightly charred at the edges.
9. Let the drumsticks rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
From the first bite, you’ll notice the crispy, caramelized exterior giving way to tender, juicy meat infused with warm spices and a subtle heat. For a creative twist, serve these drumsticks with a side of mango salsa or over coconut rice to balance the bold flavors, making every meal feel like a tropical getaway.
Buffalo Style Chicken Drumsticks
Crafting a crowd-pleasing appetizer or main course doesn’t require a complex recipe. Buffalo Style Chicken Drumsticks deliver that iconic, tangy heat with a surprisingly straightforward process, perfect for game day or a casual family dinner. Let’s walk through the methodical steps to achieve crispy, flavorful results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8
– Unsalted butter – ½ cup
– Frank’s RedHot Original Cayenne Pepper Sauce – ½ cup
– All-purpose flour – 1 cup
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with aluminum foil.
2. Pat the 8 chicken drumsticks completely dry with paper towels to ensure the coating adheres properly.
3. In a shallow bowl, combine 1 cup of all-purpose flour, 1 tsp of garlic powder, 1 tsp of paprika, 1 tsp of salt, and ½ tsp of black pepper.
4. Dredge each drumstick in the flour mixture, pressing gently to coat all sides evenly, then place them on the prepared baking sheet.
5. Drizzle 2 tbsp of vegetable oil evenly over the coated drumsticks.
6. Bake the drumsticks at 400°F for 35 minutes, flipping them halfway through the cooking time to promote even browning.
7. While the chicken bakes, melt ½ cup of unsalted butter in a small saucepan over low heat.
8. Remove the saucepan from the heat and whisk in ½ cup of Frank’s RedHot Original Cayenne Pepper Sauce until the mixture is fully combined and smooth.
9. After 35 minutes, remove the baking sheet from the oven. The drumsticks should be golden brown and reach an internal temperature of 165°F when checked with a meat thermometer.
10. Using tongs, carefully dip each hot drumstick into the butter and hot sauce mixture, coating it thoroughly, then return it to the baking sheet.
11. Place the sauced drumsticks back in the oven and bake for an additional 5 minutes at 400°F to set the glaze.
12. Remove the baking sheet from the oven and let the drumsticks rest for 5 minutes before serving.
Baked to a satisfying crispness, these drumsticks offer a juicy interior contrasted by a tangy, spicy glaze that clings perfectly. Serve them immediately with celery sticks and a side of blue cheese or ranch dressing for dipping to balance the heat, making for a hands-on, flavorful meal that’s sure to disappear quickly.
Curry Coconut Chicken Drumsticks
You’ve probably found yourself craving something warm, comforting, and packed with flavor on a busy weeknight, and these Curry Coconut Chicken Drumsticks are the perfect answer. This one-pan wonder combines aromatic spices with creamy coconut milk for a dish that feels both exotic and incredibly approachable, requiring minimal prep and delivering maximum taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Vegetable oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic cloves – 3, minced
– Curry powder – 2 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Chicken broth – ½ cup
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Pat the 8 chicken drumsticks completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the drumsticks in the hot oil and sear for 3-4 minutes per side until the skin is golden brown and crispy.
4. Transfer the seared drumsticks to a clean plate, leaving the rendered fat in the pan.
5. Reduce the heat to medium and add the diced yellow onion to the pan, cooking for 5 minutes until softened and translucent.
6. Add the 3 minced garlic cloves and cook for 1 more minute until fragrant.
7. Stir in the 2 tbsp of curry powder and cook for 30 seconds to toast the spices and deepen their flavor.
8. Pour in the entire can of full-fat coconut milk and ½ cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Stir in 1 tsp of salt until fully dissolved into the sauce.
10. Return the seared chicken drumsticks to the pan, nestling them into the sauce.
11. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 25 minutes.
12. After 25 minutes, uncover the pan and check that the chicken is cooked through; the internal temperature should register 165°F on an instant-read thermometer inserted into the thickest part of a drumstick.
13. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes until it thickens to your desired consistency.
14. Remove the pan from the heat and stir in the ¼ cup of chopped fresh cilantro.
Now, you have a beautifully aromatic dish where the chicken is fall-off-the-bone tender, having absorbed the rich, creamy coconut curry sauce. The crispy skin from the initial sear provides a delightful textural contrast to the succulent meat. Serve these drumsticks over a bed of fluffy jasmine rice to soak up every last drop of the fragrant sauce, or with a side of warm naan bread for dipping.
Sweet and Sour Chicken Drumsticks
Understanding the perfect balance of sweet and sour flavors can transform simple chicken drumsticks into a memorable meal. Using a methodical approach, we’ll create tender, juicy drumsticks coated in a glossy, tangy sauce that’s surprisingly easy to achieve at home. This recipe breaks down each step clearly, so even beginners can follow along with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Vegetable oil – 2 tbsp
– Ketchup – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 3 tbsp
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
3. Season the drumsticks evenly on all sides with 1 tsp of salt and ½ tsp of black pepper.
4. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Carefully place the drumsticks in the skillet and sear for 3-4 minutes per side until golden brown.
6. Transfer the seared drumsticks to the prepared baking sheet, arranging them in a single layer.
7. In a medium bowl, whisk together ½ cup ketchup, ¼ cup brown sugar, 3 tbsp apple cider vinegar, and 2 tbsp soy sauce until smooth.
8. Pour the sauce evenly over the drumsticks, coating each piece thoroughly.
9. Bake the drumsticks at 400°F for 35 minutes, basting them with the pan juices halfway through.
10. While the drumsticks bake, mix 1 tbsp cornstarch with ¼ cup water in a small bowl to create a slurry.
11. After baking, transfer the drumsticks to a serving plate and pour the remaining sauce from the pan into the skillet.
12. Bring the sauce to a simmer over medium heat and whisk in the cornstarch slurry.
13. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens to a glaze consistency.
14. Spoon the thickened glaze over the drumsticks, ensuring each piece is generously coated.
Mouthwatering and sticky, these drumsticks feature tender meat that pulls easily from the bone, contrasted by a crispy, caramelized exterior. The sauce delivers a bright tang from the vinegar that perfectly balances the deep sweetness of the brown sugar and ketchup. For a creative twist, serve them over a bed of fluffy white rice to soak up every last drop of the glossy glaze, or pair with steamed broccoli for a complete, colorful plate.
Maple Mustard Glazed Chicken Drumsticks
This holiday season, let’s make a simple yet impressive main dish that’s perfect for feeding a crowd. Maple Mustard Glazed Chicken Drumsticks combine sweet and tangy flavors in a fuss-free, oven-baked recipe that even a beginner cook can master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Maple syrup – ½ cup
– Dijon mustard – ¼ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Pat the 8 chicken drumsticks completely dry with paper towels to ensure the skin crisps up nicely in the oven.
3. In a small bowl, whisk together the ½ cup maple syrup, ¼ cup Dijon mustard, and 1 tbsp olive oil until smooth.
4. Place the dried drumsticks on the prepared baking sheet and season them evenly on all sides with 1 tsp salt and ½ tsp black pepper.
5. Using a pastry brush, generously coat each drumstick with the maple-mustard glaze, reserving about one-third of the glaze for later.
6. Bake the drumsticks in the preheated oven at 400°F for 25 minutes. Tip: Arrange them in a single layer without touching to promote even browning.
7. After 25 minutes, carefully remove the baking sheet from the oven. Brush the drumsticks with the reserved glaze.
8. Return the baking sheet to the oven and bake for an additional 15–20 minutes, or until the internal temperature of the thickest part of a drumstick reaches 165°F when checked with a meat thermometer.
9. Let the drumsticks rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute. Tip: For extra caramelization, broil them for the final 1–2 minutes, watching closely to prevent burning.
10. Serve the drumsticks warm. Tip: Drizzle any remaining pan juices over the top for added flavor.
Oven-baked to perfection, these drumsticks feature a sticky, glossy glaze with a balanced sweet-tangy kick from the maple and mustard. The meat stays incredibly juicy and tender, pulling cleanly from the bone. For a complete meal, pair them with roasted root vegetables or a simple green salad to cut through the richness.
Herbed Buttermilk Fried Chicken Drumsticks
Holiday gatherings or cozy weeknights call for a satisfying main dish that feels special yet approachable. Here’s a methodical guide to achieving perfectly crisp, juicy fried chicken drumsticks every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Buttermilk – 2 cups
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– Garlic powder – 1 tsp
– All-purpose flour – 1½ cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, combine the buttermilk, dried thyme, dried rosemary, and garlic powder.
2. Add the chicken drumsticks to the buttermilk mixture, ensuring each piece is fully submerged.
3. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to marinate.
4. In a separate shallow dish, whisk together the all-purpose flour, salt, and black pepper.
5. Remove one drumstick from the marinade, letting excess buttermilk drip off.
6. Dredge the drumstick thoroughly in the flour mixture, pressing gently to adhere.
7. Place the coated drumstick on a wire rack; repeat with all remaining drumsticks.
8. Let the coated drumsticks rest on the rack for 10 minutes to help the coating set.
9. Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven.
10. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
11. Carefully add 3-4 drumsticks to the hot oil, avoiding overcrowding.
12. Fry the drumsticks for 12-14 minutes, turning occasionally with tongs, until golden brown and an internal temperature of 165°F is reached.
13. Transfer the fried drumsticks to a paper towel-lined plate to drain excess oil.
14. Repeat steps 11-13 with the remaining drumsticks, allowing the oil to return to 350°F between batches.
15. Let the fried chicken rest for 5 minutes before serving.
Vibrantly golden and shatteringly crisp, each bite reveals tender, herb-infused meat that stays remarkably juicy. The subtle tang from the buttermilk marinade balances beautifully with the savory crust. For a fun twist, serve these drumsticks alongside honey-drizzled biscuits or atop a fresh garden salad to cut through the richness.
Thai Peanut Chicken Drumsticks
Every home cook needs a reliable, flavorful chicken recipe that feels special without requiring advanced skills. Enter these Thai Peanut Chicken Drumsticks—a perfect weeknight dinner that combines savory, sweet, and nutty notes in one easy-to-make dish. Let’s walk through the process step-by-step to ensure delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Creamy peanut butter – ½ cup
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Lime juice – 2 tbsp
– Garlic cloves – 2, minced
– Vegetable oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks dry with paper towels to help the sauce adhere better.
3. In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and minced garlic until smooth.
4. Place the drumsticks on the prepared baking sheet and brush them evenly with the vegetable oil.
5. Bake the drumsticks at 400°F for 20 minutes to start rendering the fat and crisping the skin.
6. Remove the baking sheet from the oven and carefully brush each drumstick with the peanut sauce, coating all sides.
7. Return the drumsticks to the oven and bake for another 20 minutes at 400°F, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Let the drumsticks rest for 5 minutes on the baking sheet before serving to allow the juices to redistribute.
9. Garnish with any remaining sauce if desired.
Glazed to a sticky perfection, these drumsticks boast a crispy exterior that gives way to tender, juicy meat infused with rich peanut flavor. For a complete meal, serve them over steamed jasmine rice with a side of quick-pickled vegetables to cut through the sweetness, making every bite a delightful balance of textures and tastes.
Smoked Paprika Chicken Drumsticks
Now, let’s make a simple yet flavorful weeknight dinner that’s sure to become a regular in your rotation. Smoked paprika chicken drumsticks are incredibly easy to prepare, requiring just a handful of pantry staples to achieve a deliciously smoky, savory crust with juicy, tender meat inside.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Olive oil – 2 tbsp
– Smoked paprika – 2 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels; this helps the seasoning stick and promotes browning.
3. In a large bowl, combine the olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. Add the dried chicken drumsticks to the bowl and toss them thoroughly until each piece is evenly coated with the spice mixture.
5. Arrange the coated drumsticks in a single layer on the prepared baking sheet, ensuring they are not touching.
6. Place the baking sheet in the preheated oven and bake for 45 minutes.
7. After 30 minutes of baking, carefully flip each drumstick using tongs to ensure even cooking and browning on both sides.
8. Check for doneness at 45 minutes by inserting an instant-read thermometer into the thickest part of a drumstick; it should read 165°F (74°C).
9. Remove the baking sheet from the oven and let the drumsticks rest on the sheet for 5 minutes before serving; this allows the juices to redistribute.
10. Transfer the drumsticks to a serving platter.
Oven-baking yields drumsticks with a beautifully crisp, spice-rubbed skin that gives way to incredibly moist, fall-off-the-bone meat. The deep, smoky flavor from the paprika pairs wonderfully with simple sides like roasted potatoes or a crisp green salad. For a fun twist, shred the leftover meat and use it in tacos or atop a grain bowl the next day.
Rosemary and Garlic Roasted Chicken Drumsticks
You’ll find that rosemary and garlic roasted chicken drumsticks deliver a comforting, aromatic meal with minimal effort—perfect for busy weeknights or casual gatherings. This recipe walks you through each stage methodically, ensuring tender, flavorful results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
- Chicken drumsticks – 8 pieces
- Olive oil – 2 tbsp
- Garlic – 4 cloves
- Fresh rosemary – 2 sprigs
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Pat the chicken drumsticks dry with paper towels to help the skin crisp up.
- Mince the garlic cloves finely and strip the rosemary leaves from the sprigs.
- In a small bowl, combine the olive oil, minced garlic, rosemary leaves, salt, and black pepper.
- Rub the mixture evenly over all sides of each chicken drumstick.
- Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between them.
- Roast in the preheated oven for 20 minutes, then flip each drumstick using tongs.
- Continue roasting for another 20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- Remove from the oven and let the drumsticks rest on the baking sheet for 5 minutes before serving.
Juicy and fragrant, these drumsticks boast crispy skin and tender meat infused with herbal notes. Pair them with roasted vegetables or a simple salad for a complete meal, or shred the leftovers into tacos for a creative twist.
Chili Lime Grilled Chicken Drumsticks
Often overlooked in favor of wings or breasts, chicken drumsticks offer unbeatable flavor and affordability for weeknight grilling. Our chili lime version delivers a zesty kick with minimal effort, perfect for summer gatherings or meal prep. Let’s walk through each step methodically to ensure juicy, charred results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Ground cumin – 1 tsp
– Garlic powder – 1 tsp
– Lime juice – ¼ cup
– Salt – 1 tsp
Instructions
1. Pat the chicken drumsticks completely dry with paper towels to ensure the marinade sticks properly.
2. In a large bowl, whisk together the olive oil, chili powder, ground cumin, garlic powder, lime juice, and salt until fully combined.
3. Add the drumsticks to the bowl and toss thoroughly to coat each piece evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Place the drumsticks on the grill and cook for 10 minutes without moving them to develop grill marks.
7. Flip the drumsticks using tongs and cook for another 10 minutes on the opposite side.
8. Reduce the grill heat to medium, around 350°F, and continue cooking for 5 more minutes, flipping occasionally.
9. Check for doneness by inserting a meat thermometer into the thickest part of a drumstick; it should read 165°F.
10. Transfer the drumsticks to a clean plate and let them rest for 5 minutes before serving to allow juices to redistribute.
Buttery and tender from the marinade, these drumsticks boast a crisp, slightly charred exterior with a bright, tangy finish from the lime. For a creative twist, shred the meat into tacos with fresh cilantro and avocado, or serve alongside grilled corn and a cooling cucumber salad for a complete meal.
Classic Southern Fried Chicken Drumsticks
Savor the crispy, golden-brown perfection of homemade fried chicken drumsticks with this straightforward recipe that yields juicy, flavorful results every time. We’ll walk through each step methodically, ensuring even beginners can achieve that satisfying crunch and tender interior. Let’s get started with the essential ingredients and clear instructions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Buttermilk – 2 cups
– All-purpose flour – 1½ cups
– Salt – 1 tbsp
– Black pepper – 1 tsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Vegetable oil – 4 cups
Instructions
1. Place the chicken drumsticks in a large bowl and pour the buttermilk over them, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum tenderness.
2. In a separate shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika, whisking thoroughly to distribute the spices evenly.
3. Remove the drumsticks from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere a thick coating.
4. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F, using a deep-fry thermometer for accuracy to prevent burning.
5. Carefully add 3-4 drumsticks to the hot oil, avoiding overcrowding, and fry for 12-15 minutes, turning occasionally with tongs until the exterior is deep golden brown and crispy.
6. Transfer the fried drumsticks to a wire rack set over a baking sheet to drain excess oil, which helps maintain crispiness better than paper towels.
7. Repeat steps 5-6 with the remaining drumsticks, allowing the oil to return to 350°F between batches for consistent cooking.
8. Let the fried chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist meat inside the crunchy coating.
The drumsticks emerge with a shatteringly crisp crust that gives way to succulent, well-seasoned meat, thanks to the buttermilk marinade locking in moisture. Serve them hot alongside creamy coleslaw and fluffy biscuits for a classic Southern meal, or slice the meat for topping salads or stuffing sandwiches with a satisfying crunch.
Orange Glazed Chicken Drumsticks
Unlocking the secret to juicy, flavorful chicken doesn’t require fancy techniques—just a simple orange glaze that caramelizes beautifully in the oven. This recipe for Orange Glazed Chicken Drumsticks is perfect for a beginner’s weeknight dinner, offering a hands-off approach with maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Orange juice – ½ cup
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks dry with paper towels to help the skin crisp up during baking.
3. In a small bowl, whisk together the orange juice, honey, soy sauce, garlic powder, salt, and black pepper until fully combined.
4. Place the drumsticks on the prepared baking sheet and brush half of the orange glaze evenly over all sides of the chicken.
5. Bake the drumsticks in the preheated oven for 25 minutes, then remove them from the oven and carefully flip each piece with tongs.
6. Brush the remaining glaze over the drumsticks and return them to the oven to bake for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Let the chicken rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Baked to perfection, these drumsticks boast a sticky-sweet orange glaze with a hint of savory soy, while the meat inside stays incredibly tender and moist. Serve them over a bed of fluffy rice to soak up the extra sauce, or pair with roasted vegetables for a complete meal that’s sure to impress.
Summary
Cooking chicken drumsticks just got exciting! This roundup offers 20 flavorful recipes perfect for any occasion, from weeknight dinners to weekend gatherings. We hope you find new favorites to try in your kitchen. Don’t forget to leave a comment with your top picks and share this article on Pinterest to spread the inspiration. Happy cooking!
