Honey Soy Chicken Drumsticks Recipe - Easy Chicken Recipes (2024)

FAQs

How to make Gordon Ramsay chicken drumsticks? ›

Heat the oven to 400F. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.

Low Temperature: Baking chicken at too low a temperature can result in a lack of crispiness. To achieve crispy chicken skin, bake the chicken at a higher temperature, typically between 375°F to 425°F (190°C to 220°C), depending on the recipe and the size of the chicken pieces.

Rub drumsticks with oil, and a little lemon juice before baking. Keep them in a covered baking dish/pan or wrapped loosely in foil until the last few minutes. Then uncover to allow for them to get good and brown.

Coat in oil: Toss the drumsticks in the olive oil. Coat in seasoning: Coat a drumstick in the Seasoning then shake the excess off well. Spray with oil: Spray the legs generously with oil. Bake for 30 minutes, rotating the tray halfway through.

You don't peel drumstick. You cut it into sections (1" to 2" long or wheels, or 3" long pieces that are quartered lengthwise) and you scrape or suck the pulp and seed out after cooking and discard the outer skin. If you peel it before cooking, it will turn to moosh.

Dry the chicken first with paper towels. It helps to then coat it with a thin layer of flour, then in well-beaten egg whites which will help the coating stick. Then coat with breading and press on it lightly to help it stick. Finally, let it sit , perhaps on a rack, to dry a few minutes before cooking.

If you don't want to eat the skin (it is a bit fatty), I'd still cook the chicken with the skin on. Peel it off when it's done. This might not apply for barbecuing or marinating.

FLOUR + CORNSTARCH + BAKING POWDER

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color!

We have found that baking chicken drumsticks at 400°F gives the best results for juicy, moist dark meat with crispy skin. You'll know they are done when they reach an internal temperature of 165°F when tested with a digital meat thermometer in the thickest part of the drumstick without touching the bone.

Bake until a meat thermometer inserted into thickest portion of the leg registers 165°F, 35 to 40 minutes. Rest 5 minutes; serve warm.

How many chicken drumsticks should I eat? ›

An average drumstick weighs about 4 ounces, with roughly 1 1/2 ounces of meat (without skin or bone). Plan on two drumsticks per person or more for big eaters. One drumstick should be enough for children under 6.

While chicken can be a versatile and convenient protein to cook, if your diet doesn't have a diverse protein profile, you lose out on some key nutrients—including essential fats, such as omega-3s. "Eating chicken every day as your sole protein source could result in some nutrient gaps," says Burgess.

Eating chicken legs and wings can be a part of a healthy diet, but it's important to consider the way you're preparing them. It could an unhealthy meal if you are deep-frying or breading them in high-fat ingredients before cooking.

It is very important to marinate chicken whenever you plan to cook with high, direct heat such as grilling or pan searing, as these techniques tend to dry out the meat as it cooks. A marinade is an acidic solution that gets a head start on breaking down the structure of a protein before it is cooked.