Cherry Bbq Chicken Drumsticks 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:

• 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:

• 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:

• Season chicken legs with seasoning salt and pepper.
• In a fry pan with oil, brown the chicken legs on all sides.
• Place the chicken legs in a greased casserole dish.
• Sprinkle with chopped onions and garlic (if using).
• In a bowl combine all remaining ingredients; mix well, and then pour over the chicken (mix slightly to coat the chicken legs).
• Bake in a 350 degree oven for about 40-45 minutes, or until the chicken legs are done.
• *Note* if you find that the sauce is too thin at the end of cooking, place the chicken in a large bowl, and transfer the sauce to a saucepan to boil down and reduce slightly for about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).