2 Step Honey Mustard Drumsticks Food

HONEY MUSTARD CHICKEN DRUMSTICKS

Steps:

• In a medium bowl, whisk together all marinade ingredients. Reserve ¼ cup (60ml) for basting later.
• Rinse chicken and pat dry. Place rinsed chicken in a large sealable plastic bag.
• Pour the marinade over the chicken, seal the bag and toss to ensure the legs are evenly coated with the marinade.
• Marinate 4 hours in the refrigerator.
• Once chicken has marinated, prepare barbeque for indirect medium heat (350°F) (175°C) leaving one side on and one side off. Oil the grill to prevent sticking.
• Place chicken on the grill over the side with no heat (indirect medium heat).
• Turn chicken every 3-4 minutes, brushing with the reserved marinade. Cook for approximately 15-20 minutes or until chicken is crispy and cooked through. Chicken is done when the juices run clear.
• Remove chicken from the grill, let rest for 5 minutes and serve.

THESE HONEY MUSTARD BAKED CHICKEN DRUMSTICKS ARE AMAZING!

Steps:

• Preheat your oven to 375 degrees f. and lightly rub or spray a large baking dish with cooking oil such as avocado oil.
• Pat your chicken drumsticks dry with paper towels.
• Place the chicken drums into the prepared dish and season with a pinch of sea salt and pepper.
• In a small bowl, whisk mustards, honey, paprika and garlic, and onion powder until smooth. Yes, we use TWO types of dijon mustard in this recipe for AWESOME flavor!
• Pour this sauce evenly over the chicken and toss gently to coat well.
• Bake for 35-40 minutes or until cooked through (internal temp should read 165F).
• Turn on the broiler and broil chicken for additional 2-3 minutes just until they crisp up and get that nice glaze on top. YUM!
• Carefully remove from oven and garnish with parsley if desired.
• Serve immediately.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

2-STEP HONEY MUSTARD DRUMSTICKS

Steps:

• Preheat oven to 450 Degrees Farenheit
• Step one, Pressure cooking instructions: Season chicken with spices listed in step one ingredients, and heat pressure cooker over medium high heat. Add oil and brown chicken well on all sides. When chicken is thoroughly brown, add in garlic cloves and beer, and latch on pressure cooker lid. Bring cooker up to high pressure and cook for 5 minutes, and after time is up allow a natural release. Remove chicken from the cooker and discard cooking liquid. Reserve one of the cooked cloves of garlic.
• Step One, Traditional Cooking instructions: Season chicken with spices listed in step one ingredients, and heat a heavy skillet or dutch oven with a tight fitting lid over medium high heat. Add oil and brown chicken well on all sides. When the chicken is thoroughly brown, add in garlic cloves and beer, put the lid on your cooking vessel and braise over medium to medium-low heat for 15 minutes or until cooked through. Remove chicken, discard cooking liquid, and reserve one clove of garlic.
• Step two:.
• Whisk together ingredients until you have a thin glaze.
• Line a baking sheet with foil and place cooked chicken on it. Generously mop the chicken with the glaze.
• Bake on the bottom rack for 7-10 minutes. Add another coating of glaze and return to the oven for 3-5 minutes or until chicken until glaze is thickened and sticky.
• Enjoy either hot or cold.

HONEY MUSTARD DRUMSTICKS (SLOW COOKER)

Steps:

• Coat inside of slow cooker with vegetable oil spray.
• Mix sugar, garlic powder, onion powder, dry mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together; rub mixture evenly over chicken; transfer to slow cooker.
• Mix dijon and honey in a bowl.
• Pour 1/2 cup mixture over chicken and toss to coat; reserve remaining dijon mixture separately.
• Cover and cook until chicken is tender, 4-6 hours.
• Adjust oven rack to middle position and preheat oven to 450°.
• Place wire rack in foil-lined rimmed baking sheet and coat with vegetable oil spray.
• Transfer chicken to prepared baking sheet; discard braising liquid.
• Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes.
• Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.

HONEY MUSTARD CHICKEN DRUMSTICKS

Steps:

• Combine garlic, honey, mustard, soy sauce, lemon juice and pepper in a bowl.
• Add the drumsticks and toss to coat evenly.
• Cover and refrigerate for 1 hour (can marinate for up to 6 hours in advance).
• Pre-heat grill to medium-hot, for outdoors medium-hot coals.
• Grill turning every 3 minutes and basting with any leftover marinade until the chicken is opaque with no trace of pink, for about 15 minutes.
• Serve hot on its own or with a sweet-chili dip.

HONEY MUSTARD DRUMSTICKS

Steps:

• In a bowl, add the dijon mustard, dry mustard, honey, and cream; whisk until blended and smooth.
• In a skillet, heat the vegetable oil over medium-high heat; add the drumsticks.
• Cook 7-10 minutes, turn frequently.
• Lower the heat and pour the honey-mustard mixture over the drumsticks.
• Cover and simmer on low for 25-30 minutes or until chicken is cooked through.
• Serve drumsticks with sauce drizzled on top.