Spicy Chicken Drumsticks Recipes

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
• Wipe the chicken drumsticks dry with paper towels. Arrange them in a single layer on the baking sheet.
• Prepare the rub: In a small bowl, combine the olive oil, kosher salt, chili powder and cayenne pepper to create a paste. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
• Bake the drumsticks until cooked through (their internal temperature should reach 165ºF) and juices run clear, about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too fast on top.
• If you wish, garnish with chopped parsley and red pepper flakes, then serve.

SPICY CHICKEN DRUMSTICKS

Steps:

• Make the chili paste: In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.
• Coat the chicken drumsticks with the chili paste: Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes.
• Prepare oven and chicken for broiling: Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt.
• Broil the chicken: Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through. Adapted from a recipe in Fine Cooking magazine.

SPICY CHICKEN DRUMSTICKS RECIPE

Steps:

• Mix the garlic, tomato ketchup, sugar, Worcestershire sauce, mustard powder and oil in a bowl and season with salt and freshly ground black pepper.
• Make 2-3 deep cuts in the each chicken drumstick then add to the bowl and turn to coat completely in the marinade. Cover and leave to marinate at room temperature for 1hr or overnight in the fridge.
• Preheat the oven to 200°C/400°F/Gas Mark 6. Transfer the drumsticks to roasting tin and roast for 35-40 mins until golden, lightly charred in places and cooked through. Serve garnished with fresh herbs and tomato wedges.

SPICY EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
• Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400°; spray a 13x9 inch pan with cooking spray; remove skin and fat from chicken drumsticks.
• In a large heavy-duty zip-lock plastic bag, mix the flour, cornmeal, cumin, chili powder, and salt.
• In a bowl, mix the buttermilk and pepper sauce together.
• Dip chicken into buttermilk mixture, then place in bag; seal bag and shake until evenly coated.
• Place coated drumsticks in pan; spray chicken lightly with cooking spray.
• Bake uncovered for 40-45 minutes or until juice of chicken is no longer pink.

SPICY FRIED CHICKEN DRUMSTICKS

Steps:

• Remove skin from chicken and place the chicken in a plastic bag.
• Pour hot sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours.
• The longer the chicken marinates, the spicier it will be.
• In another plastic bag combine the flour, cornmeal and salt.
• Add chicken, seal bag and shake to coat.
• Heat oil in a large, deep skillet to medium high heat.
• Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear.
• Turn occasionally to brown.

SPICY HOT CHICKEN LEGS

Steps:

• Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

SWEET AND SPICY CHICKEN DRUMSTICKS

Steps:

• Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat. Reduce heat to medium; simmer, adjusting heat if necessary, until mixture is thick and reduced to 3/4 cup, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.
• Place drumsticks in a large bowl and season generously with salt. Cover and refrigerate for 1 hour. Preheat oven to 450°F. Whisk rice flour and cornstarch in a medium bowl. Place a wire rack on a rimmed baking sheet. Using a paper towel, pat drumsticks dry. Dredge in rice flour mixture, shaking off excess. Arrange on prepared rack.
• Roast drumsticks, turning frequently, until skin is browned and crisp, 50-60 minutes. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill. Rewarm in a 450°F oven for 10-15 minutes before continuing.
• Combine hot drumsticks and 1/4 cup sauce in a large bowl; toss to coat. Return drumsticks to rack and roast, turning once, until skin is crisp and sauce is beginning to brown, 8-9 minutes. Brush with additional sauce and serve remaining sauce alongside.

SWEET & SPICY CHICKEN DRUMMIES

Steps:

• In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

SPICY CHICKEN DRUMSTICKS

Steps:

• Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Remove skin and fat from chicken.
• Mix flour, cornmeal, cumin, chili powder and salt in heavy-duty resealable plastic food-storage bag. Mix buttermilk and pepper sauce in medium bowl. Dip chicken into buttermilk mixture, then place in bag. Seal bag and shake until evenly coated. Place chicken in pan; spray chicken lightly with cooking spray.
• Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.