Spicy Drumsticks Recipes

Steps:

• Spray a 13x9 inch baking pan with cooking spray.
• Put drumsticks in the baking dish and sprinkle with salt and pepper.
• Bake at 375 degrees for 30 minutes.
• In a bowl, mix together the remaining ingredients.
• Take drumsticks out of the oven and pour sauce mixture over them.
• Bake the drumsticks for 30 minutes or until juice run clear.

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.

Steps:

• For the chicken: Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks. Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag. Toss the drumsticks in the seasoned oil to coat well. Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, 50 minutes.
• For the spicy sauce: Mix together the butter, hot sauce and BBQ sauce in a large bowl.
• Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.
• Cook's Note: For an alternate milder sauce, whisk together 1 tablespoon maple syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1 clove of garlic, minced and some salt and pepper.

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.

Steps:

• Combine all ingredients except chicken stirring to make a paste.
• Place chicken in a large food storage bag, add the paste. Remove the air in the bag and massage chicken until well coated.
• Refrigerate for at least 3 hours or overnight.
• Bake in a moderate (180c) oven for 30 to 40 minutes until the juices run clear and chicken is cooked. Turn occasionally as they cook.

Steps:

• Place all ingredients in plastic bag, seal and shake well.
• Refrigerate for 20 minutes.
• Remove from bag, reserve the marinade.
• Cook over medium heat for 20 minutes, turning and basting with reserved marinade as needed.

Steps:

• Prepare barbecue (medium-high heat).
• Sprinkle drumsticks with salt and generous amount of pepper. Grill drumsticks 12 minutes, turning occasionally.
• Meanwhile, stir chili powder and cumin in heavy small saucepan over medium heat until toasted and fragrant, about 1 minute. Mix in chili sauce, molasses, cider vinegar, orange juice, orange peel. Reduce heat to medium-low and simmer until sauce thickens slightly, about 6 minutes.
• Reserve half of sauce in small bowl. Brush remaining sauce on chicken; continue to grill until cooked through, crisp and brown, turning occasionally, about 15 minutes longer. Serve chicken with reserved sauce.

Steps:

• Preheat oven to 180°C.
• Mix together hoisin, soy, honey, ginger and garlic and add the chicken drumsticks and toss well to coat.
• Put a sheet of baking paper/parchment onto 1 ot 2 baking trays and place drumsticks on top (in one layer).
• Spoon a little sauce over the top of each drumstick/leg and cook in oven for about 20 to 30 minutes until cooked through, turning once.
• Heat oil in a wok (or large non stick frying pan) and briefly toss snowpeas until tender.
• To serve, mound snowpeas on individual plates and top with chicken, cooking juices and spring onion.