Demon Drumsticks Food

GREEK LEMON CHICKEN DRUMSTICKS WITH PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
• Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
• Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
• Turn chicken and cook 30-40 minutes longer.
• or until chicken is no longer pink in center.
• When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
• Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

CRUNCHY LEMONADE DRUMSTICKS

Steps:

• Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
• Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
• Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
• Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

LEMON-CHICKEN DRUMSTICKS

Steps:

• 1. Rinse the chicken and pat dry.
• 2. Combine the lemon zest and juice, thyme, olive oil, salt, and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
• 3. Preheat the oven to 375°F.
• 4. Arrange the drumsticks in a shallow roasting dish to fit (use two dishes to avoid crowding). Pour any marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
• 5. If the drumsticks have not browned enough, place them under the broiler, 4 inches from the heat source, for 2 to 3 minutes on each side or until browned, watching carefully.
• 6. Spoon the orzo or rice on a platter and arrange the drumsticks on top. Pour the chicken pan juices into a small saucepan and cook over medium-high heat until thickened. Pour over the chicken and sprinkle with parsley. Serve immediately.

DEMON DRUMSTICKS

Steps:

• Divide drumsticks between 2 large resealable plastic bags. Whisk onion, oil, garlic and soy sauce in medium bowl to blend. Divide onion mixture between bags with drumsticks. Seal bags; turn to coat with marinade. Refrigerate overnight.
• Preheat oven to 375°F. Line 2 large baking sheets with foil. Brush foil generously with vegetable oil.
• Remove drumsticks from marinade; scrape off any onion or garlic. Place drumsticks in large bowl. Place breadcrumbs in another large bowl. Whisk mustard and wine in small bowl. Drizzle over drumsticks; toss well to coat. Sprinkle drumsticks with salt and pepper. Turn each drumstick in breadcrumbs, coating lightly but evenly. Place on prepared baking sheets.
• Bake drumsticks 45 minutes. Increase heat to 400°F and bake drumsticks until evenly browned and cooked through, about 15 minutes longer.