24 Chicken Drumstick Recipes With Amazing Flavour (2024)

FAQs

How does Gordon Ramsay cook chicken drumsticks? ›

Heat the oven to 400F. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.

We have found that baking chicken drumsticks at 400°F gives the best results for juicy, moist dark meat with crispy skin. You'll know they are done when they reach an internal temperature of 165°F when tested with a digital meat thermometer in the thickest part of the drumstick without touching the bone.

If the baked chicken legs are not as crispy as you like by the time they reach the right internal temperature, place them under the broiler for a couple of minutes to crisp up the skin more. (Watch closely so that they don't burn!) Don't forget to rest.

We're baking these chicken legs at 425 degrees. If our oven isn't good and hot, the chicken skin won't get crispy and no one wants rubbery chicken skin! The meat should reach 165 degrees in about 45 minutes and then your chicken legs are ready to devour!

I like to bake them at 425 degrees. The high temperature really helps to crisp the skin. Bake them uncovered on the baking sheet – you don't have to turn them, just leave them to cook and after about 40 to 45 minutes they'll be ready!

I definitely recommend turning the chicken over halfway through baking, so the skin gets cooked on all sides. By the end the skin on top should be nice and crispy, but if you prefer it even crispier, set your oven to broil and place the chicken under the broiler for a minute or 2 on each side!

Can you overcook chicken drumsticks? Yes, unfortunately, you can. So keep an eye on them. They should be ready after about 40 minutes, but if your oven runs hot, they might be ready sooner.

Cooking chicken drumsticks at 400 degrees for 40 minutes will make them come out nicely crispy and cooked all the way through.

In terms of size, the weight and length of your drumsticks will have the greatest effect on how they feel and sound. Thicker, heavier sticks provide more volume and durability, and are the best choice when a lot of projection is needed.

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Can drumsticks be a little pink? ›

Yes, poultry grilled or smoked outdoors can be pink, even when all parts have attained temperatures well above 165 °F (71.1 °C). There may be a pink-colored rim about one-half inch wide around the outside of the cooked product.

Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.

Tips for the Best Oven-Baked Chicken Drumsticks

High temperature: Baking at 425°F means a deep, golden brown exterior, with a juicy, tender interior. Use a rack: Allows for hot air to circulate around the drumsticks, leaving no spot soggy or underdone.

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside.

For juicy, flavorful chicken with golden skin, it is best to bake chicken drumsticks at 400°F. At this high temperature, the chicken will be done in about 30 minutes.

Since drumsticks contain bones and lots of muscle, you'll need to boil them for 30 to 40 minutes. You can insert a meat thermometer into the thickest part of the chicken leg to see if the temperature has reached 165 °F (74 °C).

I always cook at a little lower temperature than most recipes call for, and find I have more moist meat of any kind. Go with 375*. Rub drumsticks with oil, and a little lemon juice before baking. Keep them in a covered baking dish/pan or wrapped loosely in foil until the last few minutes.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.