Barbecueglazeddrumsticks 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:

• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. Add the garlic and chili powder and cook until the garlic is softened, about 1 minute. Stir in the ketchup, vinegar, mustard, brown sugar, 1 teaspoon salt and several grinds of pepper. Stir to combine.
• Add the chicken to the sauce, turning to coat. Lower the heat to medium-low and keep at a steady simmer, adjusting the heat if necessary. Cover and cook, flipping the drumsticks halfway through, until the drumsticks are tender when pierced with a knife and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 35 to 40 minutes. Remove the lid and continue to simmer until the sauce is as thick as molasses, turning the drumsticks several times to coat well and to keep from sticking, about 5 minutes. Remove to a plate and serve immediately.

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:

• Arrange drumsticks in a casserole dish; salt, pepper and add 1/2 cup water.
• Cover tightly and bake at 350°F for 2- 2 1/2 hours.
• Heat oven to 425°F.
• Melt butter in baking pan; turn drumsticks in butter and bake, uncovered for 15 minutes.
• Reduce heat to 350°F; mix catsup, brown sugar, dry mustard and nutmeg; pour over drumsticks.
• Bake uncovered 15 minutes more.

Steps:

• Preheat your oven to 375. If you have a convection oven, I highly recommend using that setting for this recipe. I have tested without a convection oven and while it did produce comparative results, the chicken was crispier when using convection.
• Rinse drumsticks and pat dry to ensure that you get as much moisture off of the surface of the chicken as possible. Place on a paper towel and set aside.
• Pour the cornstarch into a large Ziploc bag and close. Shake the bag to break up any lumps of cornstarch and to coat the inside of the bag. (I like to use the large freezer bags, but if you don't have any you can use sandwich bags and work in batches).
• Open the Ziploc bag and insert the drumsticks. Seal the bag again and try to leave a good amount of air in the bag. Give the bag a good shake to evenly coat the meat.
• In a medium size pan with high sides, heat the oil over medium-high heat until small wisps of smoke appear on the surface. (You want to make sure that the depth of your oil is about a 1/4 inch; so the amount of oil you use is subject to the size of your pan)
• Working in batches, fry the chicken for about 3-4 minutes per side or until the crust is just starting to brown. Transfer to a cooling rack placed over a paper towel to drain.
• Line a cookie sheet or baking pan with foil and place a cooling rack on top of the foil. You can use the same cooling rack that you used to drain the chicken. Place the chicken on the cooling rack.
• With a pastry or basting brush, paint the drumsticks with your favorite BBQ sauce. (I use a ketchup based sauce like Cattlemen's. I found it best to put a light coating of sauce on the meat to impart that hint of backyard BBQ without over powering the flavor of the chicken).
• Place the drumsticks in the pre-heated oven and bake/roast for about 30 minutes.
• Remove from oven and allow the drumsticks to sit for about 5 minutes to cool slightly before serving.

Steps:

• Preheat oven to 375°F, coat an 8-inch baking dish with nonstick cooking spray.
• In a medium saucepan, combine all the ingredients EXCEPT the drumsticks over medium heat, bring to a boil and allow to boil for 5 minutes or until the sauce thickens, stirring constantly.
• Place the drumsticks in the baking dish and pour the sauce mixture over them, coating them completely, bake for 40-45 minutes, or until the chicken is no longer pink and the juices run clear.

Steps:

• Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together; rub mixture evenly over chicken; transfer to slow cooker.
• Pour 1/2 cup barbecue sauce over chicken and toss to coat.
• Cover and cook until chicken is tender, 4-6 hours.
• Position oven rack 10 inches from broiler element and heat broiler.
• Place wire rack in foil-lined rimmed baking sheet and coat with vegetable spray.
• Transfer the chicken to prepared baking sheet; discard braising liquid.
• Brush chicken with 1/2 cup more barbecue sauce and broil until lightly charred and crisp, 10-15 minutes.
• Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5-10 minutes longer.
• Serve.

Steps:

• Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
• Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
• Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.

Steps:

• In a large saucepan, mix the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend, stirring occasionally. Reserve 2 cups sauce for serving., On a lightly greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and brushing generously with remaining sauce during the last 5 minutes. Serve with reserved sauce.

Steps:

• Heat oven to 400°F.
• Add chives to coating mix; use to coat chicken as directed on package.
• Place on foil-covered baking sheet.
• Bake 30 min. or until done (165ºF).
• Brush chicken with barbecue sauce; drizzle with dressing. Bake 5 min. or until heated through.