Grilled Spicy Drumsticks Food

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
• Wipe the chicken drumsticks dry with paper towels. Arrange them in a single layer on the baking sheet.
• Prepare the rub: In a small bowl, combine the olive oil, kosher salt, chili powder and cayenne pepper to create a paste. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
• Bake the drumsticks until cooked through (their internal temperature should reach 165ºF) and juices run clear, about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too fast on top.
• If you wish, garnish with chopped parsley and red pepper flakes, then serve.

GRILLED SPICY DRUMSTICKS

Steps:

• Place all ingredients in plastic bag, seal and shake well.
• Refrigerate for 20 minutes.
• Remove from bag, reserve the marinade.
• Cook over medium heat for 20 minutes, turning and basting with reserved marinade as needed.

SPICY GRILLED CHICKEN DRUMSTICKS

Steps:

• Spray the grates of an outdoor grill with non-stick spray. Preheat the grill to medium heat.
• Sprinkle salt and pepper over drumsticks. Place chicken on grill and heat for 20 minutes, turning once. Baste chicken with sauce and continue to grill for 5 minutes. Turn chicken over and baste second side. Grill an additional 5 minutes. Serve with additional sauce.

GRILLED DRUMSTICKS (WW)

Steps:

• In a bowl whisk together the beer, 3 tablespoons of the maple syrup, vinegar, mustard, rosemary, oregano, garlic, 1/4 teaspoon of the salt and the pepper. Transfer mixture to a large baggie or marinating dish - add chicken. Turn to coat and refrigerate for 4 hours or overnight.
• Spray grill rack with Pam and preheat grill to medium or prepare a medium fire in a charcoal grill.
• Drain chicken and discard marinade.
• Place chicken on grill, covered and turning occasionally for 30-40 minutes.
• 10 minutes before chicken is done, brush the chicken with the remaining maple syrup (2 T), turning frequently until chicken is browned and cooked through.
• Transfer to a platter and sprinkle with remaining salt (1/4 t).

SWEET AND STICKY GRILLED DRUMSTICKS

Steps:

• Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
• Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
• Let cool.
• Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
• Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
• Place drumsticks on grill, and brush with sauce.
• Close cover, and grill 4 minutes.
• Flip chicken, and brush with sauce.
• Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
• Season with salt.

EASY GRILLED CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

GRILLED CHICKEN DRUMSTICKS

Steps:

• Mix yellow onion, white onion, and garlic together in a bowl.
• Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.

GRILLED SPICY TERIYAKI DRUMSTICKS

Steps:

• Heat greased grill to medium heat.
• Mix first 5 ingredients until well blended; pour 1/2 cup over chicken in shallow dish. Turn drumsticks to evenly coat both sides of each. Refrigerate 10 min. Meanwhile, stir barbecue sauce into remaining dressing mixture.
• Remove chicken from dressing mixture; discard dressing mixture.
• Place chicken on grill grate. Turn off burners directly below chicken; cover grill with lid. Grill chicken 25 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

STICKY GRILLED DRUMSTICKS WITH SPICY/SWEET PLUM SAUCE

Steps:

• Light a grill.
• Rub the chicken with the canola oil and season with salt and pepper.
• Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
• Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
• Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
• Carefully transfer the mixture to a food processor.
• Add the water and puree until smooth.
• Season the plum sauce with salt and pepper.
• Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
• Serve the drumsticks with any remaining plum sauce at the table.