Baked Chicken Drumsticks Asian Fusion Food

SIMPLE BAKED CHICKEN DRUMSTICKS

Steps:

• Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
• Add drumsticks (space enough apart so they aren't touching each other).
• Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.
• Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
• Bake another half an hour, or until cooked until 160°F.

BAKED CHICKEN DRUMSTICKS (ASIAN FUSION)

Steps:

• Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken drumsticks in a baking pan; cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.

ASIAN CHICKEN DRUMSTICKS

Steps:

• Add chicken drumsticks into a large freezer bag.
• Whisk together all remaining ingredients. Pour this over your chicken. Marinate overnight for best results or cook immediately.
• Preheat oven to 425 degrees. Prepare a dish with aluminum foil. Pour chicken into the dish and bake for 30-40 minutes or until fully cooked. You will want to flip your drumsticks half way through the baking process.

THAI BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 375°F (190°C).
• Rinse the chicken and pat dry with paper towels. Combine all the ingredients in Marinade, whisk to mix well to form a nice milky pale yellow mixture.
• Add the cilantro and garlic to the chicken, rub onto the chicken drumsticks with your hand. Add the Marinade to the chicken, mix to coat well and marinate for 30 minutes or best for two hours.
• Arrange the chicken on a cookie sheet lined with parchment paper, bake for 40 minutes or until the chicken is cooked through. Garnish with chopped cilantro and serve immediately with Thai sweet chili sauce.

KOREAN GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat an oven to 375 degrees.
• In a small saucepan over medium-high heat, whisk together the sesame oil and cornstarch.
• Stir in the soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame seeds, and red pepper flakes.
• Bring to a simmer and cook until the sauce is thick.
• Spray a 4 sided baking sheet or 9x13 pan with nonstick cooking spray. Lay the drumsticks out on the pan and brush with the bbq sauce.
• Bake in the 375 degree oven for about 45 minutes.
• Garnish with sliced green onions and sesame seeds

ASIAN GLAZED DRUMSTICKS

Steps:

• In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
• Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
• Reduce heat to low and simmer, covered for about 20 minutes.
• Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
• Transfer chicken to a platter and pour sauce on top.
• Top with chives and sesame seeds and serve.

BAKED CHICKEN DRUMSTICKS.

Steps:

• 1. Preheat the oven to 360 degrees.
• 2. Wash off the drumsticks. Do not take off the skin!
• 3. Put all the drumsticks in a large bowl & add salt and pepper.
• 5. The bottle of Adjika is usually about 8.8 oz. I use about half of that small jar. Mix the adjika with mayo. Really depends on your taste. Make sure every drumstick is rubbed with the sauce.
• 5. Take out a dish which can fit all the drumsticks on there and line it with foil (or you can just rub down the dish with butter or spray with pam, so no foil is needed really) Place the drumsticks.
• 6. Bake for about 15-20 mins on one side and then flip them to bake for the same time on the over side.
• 7. If more time needed to cook leave them in for a little more.

MOUTHWATERING CHINESE CHICKEN DRUMSTICKS

Steps:

• Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
• Pre-heat oven to 400 degrees.
• Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
• Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
• Cover pan with aluminum foil and bake for forty-five minutes.
• Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
• Remove from oven.
• I always serve this with white rice, and pour the drippings from the chicken over the rice.

BAKED CHICKEN DRUMSTICKS (ASIAN FUSION)

Steps:

• Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken drumsticks in a baking pan; cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes.