The best chicken drumsticks

While everyone reaches for the thighs, I’ve always been a drumstick gal. They’re cheap, come in large quantities and when cooked right, to where the meat slips off the bone with the gentlest nibble, they make a stunning main dish.

My recipe can be done slow in the oven or super quick in the Instant Pot. But either way, it’s easy! And…you can customize with whatever flavor you fancy.

For 4 people

Ingredients

12 pack of chicken drumsticks

2 Tbsp neutral oil

S&P

Marinade ideas

Soy Honey glaze- 1/3 c. Soy sauce, 2 Tbsp honey, 4 minced garlic gloves, 2” minced ginger, drizzle of toasted sesame oil and tsp chilli crunch oil *optional

Lemon oregano- 1 c. Greek yogurt, zest 2 lemon (save juice to add to marinade after cooking), 2 minced garlic cloves and 1 handful chopped fresh oregano (or 1 Tbsp dried)

Store bought BBQ sauce

Store bought Teriyaki

1/ If slow cooking, preheat oven to 250f/120c and prepare a large lidded Dutch oven or casserole dish. Toss drumsticks in the oil, sprinkle with salt and pepper, then layer them into the basin of your chosen cooking method.

2/ Pour your flavoring marinade evenly over the chicken. For oven: cover dish and bake for 2 1/2 hours. For Instant Pot: close vent and pressure cook on high for 10 minutes, release pressure manually when finished.

3/ To get a nice crispy char on the chicken, heat oven broiler/grill to 400f/200c. Transfer cooked drumsticks from pot (reserving remaining pot contents) and line up side by side on a foil lined baking tray. Place chicken under broiled/grill till slightly blackened, 2-3 mins each side. Meanwhile, run the juices and excess marinade from the pot through a sieve. Brush sieved marinade over hot, charred drumsticks and serve!