Barbecuedchickendrumsticksparmesan Recipes

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
• Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
• Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• To make the sauce, place the shallot, garlic, tomato paste mixture, red wine vinegar, mustard, and Worcestershire sauce in a screw top jar, cover with the lid, and shake vigorously until well blended.
• Rinse the chicken drumsticks and pat dry with paper towels.
• Place the drumsticks in a large oven proof dish, pour over the sauce, and let stand for at least 2 hours, in the refrigerator, occasionally spooning the sauce over the chicken.
• Preheat the oven to 375°F/190°C.
• Cook the chicken drumsticks in the oven for 20 to 25 minutes, or until thoroughly cooked.
• Spoon the sauce over the chicken or turn the chicken over during cooking.
• Transfer to a serving plate, sprinkle with chopped parsley.

Steps:

• Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
• Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Steps:

• Place the drumsticks in a large shallow dish.
• Mix together all the marinade ingredients and pour over the drumsticks.
• Place the dish in the fridge and marinate for 12 hours.
• Cook on a hot barbecue or under the grill for 20 minutes basting occasionally with the remaining marinade.

Steps:

• Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
• Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.
• Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

Steps:

• Mix together the breadcrumbs and Parmesan cheese.
• Place on a large plate; set aside.
• Place the beaten eggs in a shallow dish and the seasoned flour (seasoned with poultry seasoning and/or other seasonings of the chef’s choosing) on another plate.
• Roll each drumstick in seasoned flour to coat on all sides, then dip in the egg to coat and finally roll in the Parmesan mixture, coating thoroughly on all sides.
• Chill for 30 minutes.
• Cook over hot coals for 30- 40 minutes, turning frequently, until browned on all sides and cooked through.