GRILLED SPICY TERIYAKI DRUMSTICKS
Grill these sweet-spicy legs over indirect heat to keep them succulent and perfectly cooked. Then eat them directly, before guests snap them up.
Provided by My Food and Family
Categories Salad Dressings
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
SPICY DRUMSTICKS
Make and share this Spicy Drumsticks recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 13x9 inch baking pan with cooking spray.
- Put drumsticks in the baking dish and sprinkle with salt and pepper.
- Bake at 375 degrees for 30 minutes.
- In a bowl, mix together the remaining ingredients.
- Take drumsticks out of the oven and pour sauce mixture over them.
- Bake the drumsticks for 30 minutes or until juice run clear.
Nutrition Facts : Calories 393.2, Fat 16.3, SaturatedFat 4.4, Cholesterol 147.8, Sodium 775.9, Carbohydrate 23.5, Fiber 0.7, Sugar 16.4, Protein 35.4
SMOKED SPICY TERIYAKI DRUMSTICKS
This is a recipe that was adapted from Kraft Foods. It was a big hit at my recent cookout. I made my own barbecue sauce and used 1960's Catalina Dressing for the quick marinade. This is delicious served with smoked corn on the cob and coleslaw.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the dressing through oil. Wash and dry the drumsticks and add to a large bag. Pour prepared dressing mixture over chicken and gently coat .
- Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
- Fill smoker water pan as directed by manufacturer, add pre-soaked wood chips. Bring smoker to a temperature of 250 degrees. Lightly grease or spray racks. Arrange chicken drumsticks on racks leaving enough space for chicken to cook.
- Cook chicken at 250 degrees for 2 to 2 1/2 hours or until internal temperature is 185 degrees, turning every 30 minutes and basting with barbecue sauce.
SPICY HOISIN-GLAZED DRUMSTICKS
These baked drumsticks are finger-licking, lip-smacking GOOD! Make up the hoisin glaze and gift to your friends in small, attractive jars. Add the instructions on how to bake the chicken, and you'll have some very happy people on your hands! Serve with basmati or jasmine rice drizzled with the pan juices from the chicken and finely-sliced green onion tops.
Provided by evelynathens
Categories < 4 Hours
Time 2h15m
Yield 8 drumsticks
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
- To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
- Preheat oven to 425F (220C).
- Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
- Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.
Nutrition Facts : Calories 172.6, Fat 8.7, SaturatedFat 2.1, Cholesterol 59.6, Sodium 446.8, Carbohydrate 7.9, Fiber 0.6, Sugar 4.4, Protein 15
SPICY DRUMSTICKS
Make and share this Spicy Drumsticks recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except chicken stirring to make a paste.
- Place chicken in a large food storage bag, add the paste. Remove the air in the bag and massage chicken until well coated.
- Refrigerate for at least 3 hours or overnight.
- Bake in a moderate (180c) oven for 30 to 40 minutes until the juices run clear and chicken is cooked. Turn occasionally as they cook.
SPICY DRUMSTICKS WITH PASTA
Make and share this Spicy Drumsticks With Pasta recipe from Food.com.
Provided by Barb in WNY
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from drumsticks. Dice onion. Spray a 10-inch skillet with cooking spray. Over medium-high heat, cook drumsticks and onion until onion is golden and drumsticks are browned, turning drumstick , occasionally.
- In a cup mix cornstarch with 1/2 cup water. Stir cornstarch mixture, vegetable juice, and salt into drumstick mixture; heat to boiling. Reduce heat to low; simmer, covered, 20 minutes or until juices run clear when chicken is pierced with a knife, turning drumsticks occasionally.
- While drumsticks are cooking, prepare bow-tie pasta as label direct; drain; keep warm.
- To serve, arrange drumsticks and sauce. on warm platter. Spoon bow-tie pasta next to drumsticks. Garnish with parsley.
Nutrition Facts : Calories 421.4, Fat 14.6, SaturatedFat 4, Cholesterol 154.2, Sodium 536.5, Carbohydrate 35.8, Fiber 2.1, Sugar 3.4, Protein 34.7
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