Honey Dijon Drumsticks Recipes
HONEY-DIJON DRUMSTICKS
Provided by Developed for CFC by Monda Rosenberg
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F (190°C). Pull skin from chicken only if you wish. Place on an oiled or foil-lined baking sheet.
- Stir remaining ingredients together. Brush all over each piece of chicken.
- Bake in 375°F (190°C) oven for 15 minutes. Baste again and continue roasting until chicken feels springy when pressed, from 15 to 25 more minutes.
Nutrition Facts :
HONEY MUSTARD CHICKEN DRUMSTICKS
This is a 'must-make' when having friends and family over for barbecue. 'Slashing' the drumsticks not only allows the flavours to penetrate deeply, but to ensure that the meat is cooked through to the bone as evenly as possible. Please note, cooking time indicated includes marinating time.
Provided by AaliyahsAaronsMum
Categories High Protein
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine garlic, honey, mustard, soy sauce, lemon juice and pepper in a bowl.
- Add the drumsticks and toss to coat evenly.
- Cover and refrigerate for 1 hour (can marinate for up to 6 hours in advance).
- Pre-heat grill to medium-hot, for outdoors medium-hot coals.
- Grill turning every 3 minutes and basting with any leftover marinade until the chicken is opaque with no trace of pink, for about 15 minutes.
- Serve hot on its own or with a sweet-chili dip.
HONEY MUSTARD DRUMSTICKS (SLOW COOKER)
Make and share this Honey Mustard Drumsticks (Slow Cooker) recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Coat inside of slow cooker with vegetable oil spray.
- Mix sugar, garlic powder, onion powder, dry mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together; rub mixture evenly over chicken; transfer to slow cooker.
- Mix dijon and honey in a bowl.
- Pour 1/2 cup mixture over chicken and toss to coat; reserve remaining dijon mixture separately.
- Cover and cook until chicken is tender, 4-6 hours.
- Adjust oven rack to middle position and preheat oven to 450°.
- Place wire rack in foil-lined rimmed baking sheet and coat with vegetable oil spray.
- Transfer chicken to prepared baking sheet; discard braising liquid.
- Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes.
- Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.
Nutrition Facts : Calories 618.8, Fat 27.7, SaturatedFat 7.3, Cholesterol 245.7, Sodium 608.4, Carbohydrate 30.6, Fiber 1.3, Sugar 28, Protein 60.2
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- In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves and 1 Tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.
- Place drumsticks in a large ziploc bag or food saver bag, pour remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor.
- Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***,
- Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.
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