CHICKEN LEG BAND SIZES RECIPES

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BAKED CHICKEN DRUMSTICKS RECIPE - HOW TO COOK DRUMSTICKS



Baked Chicken Drumsticks Recipe - How to Cook Drumsticks image

These Baked Drumsticks couldn't be easier!

Provided by Makinze Gore

Categories     healthy    dinner party    Sunday lunch    dinner    lunch    poultry

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1/4 c.

low-sodium soy sauce

1/4 c.

extra-virgin olive oil

3

cloves garlic, minced

Juice of 1 lemon

Kosher salt 

Freshly ground black pepper 

Pinch crushed red pepper flakes

8

chicken drumsticks (about 3 lbs.)

Steps:

  • In a large bowl, combine soy sauce, oil, garlic, and lemon juice. Season with salt, pepper, and a pinch of red pepper flakes. Add drumsticks and toss to coat. Refrigerate and let marinate at least 30 minutes and up to overnight.  Preheat oven to 450°. Place chicken on a large baking sheet and bake until golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through. 

CHICKEN LOLLIPOP RECIPE BY TASTY



Chicken Lollipop Recipe by Tasty image

Here's what you need: full-size chicken wings, oil, chilli powder, ginger garlic paste, pepper, salt, soy sauce, flour, cornflour, chilli powder, egg, water

Provided by Evelyn Liu

Yield 4 servings

Number Of Ingredients 12

6 full-size chicken wings
2 cups oil, for frying
2 teaspoons chilli powder
2 tablespoons ginger garlic paste
1 teaspoon pepper
1 teaspoon salt
2 tablespoons soy sauce
½ cup flour
½ cup cornflour
1 tablespoon chilli powder
1 egg
¼ cup water

Steps:

  • Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
  • Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
  • For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
  • For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
  • Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
  • Mix all batter ingredients until smooth without lumps.
  • Dip the meat end of the chicken lollipops into the batter.
  • In a medium-sized pot, heat the oil to 170°C (340°F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
  • Enjoy!

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