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Chicken Drum Sticks Recipe

Name: PANEER Indian grills Chicken Drum Sticks Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces chicken drumsticks (drums & flats), skin-on, bone-in; 2 tbs olive oil; 2 tsp garlic, minced; 1 tsp smoked paprika; 1 tsp ground black pepper; 1.5 tsp kosher salt; 0.5 tsp dried oregano; 1 tbs lemon juice; 1 tsp honey; 0.5 cups all-purpose flour (for light dredge, optional when frying); 500 ml neutral oil for frying (vegetable or canola); 0.5 cups mayonnaise (for serving); 2 tbs fresh parsley, chopped (optional garnish); 4 pieces lemon wedges (optional)

Inspired by PANEER Indian grill

Time1h 5m

Serves4

Chicken legs roasted or fried, comes with flats and drums, flavorful and juicy, popular choice, served with mayonnaise.

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Ingredients

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Chicken & Marinade

8 pieces chicken drumsticks (drums & flats), skin-on, bone-in

2 tbs olive oil

2 tsp Garlic, minced

1 tsp Smoked paprika

1 tsp ground black pepper

1 1/2 tsp kosher salt

1/2 tsp Dried oregano

1 tbs ReaLemon lemon juice

1 tsp Honey

Optional Crisping / Frying

1/2 cups all-purpose flour (for light dredge, optional when frying)

2 1/8 cup (500 ml) neutral oil for frying (vegetable or canola)

Serving & Sauce

1/2 cups mayonnaise (for serving)

2 tbs fresh parsley, chopped (optional garnish)

4 pieces lemon wedges (optional)

Method

Chicken & Marinade

Prepare and brine (optional quick brine)

If you have time and want extra juicy legs, place the drumsticks in a bowl and cover with cold water mixed with 1 tsp kosher salt for 20–30 minutes, then drain and pat dry. If skipping brine, simply pat drumsticks dry with paper towels.

Make the marinade

In a large bowl combine olive oil, minced garlic, smoked paprika, ground black pepper, kosher salt, dried oregano, lemon juice, and honey. Whisk until combined.

Marinate the chicken

Add the drumsticks to the bowl and toss thoroughly so each piece is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, marinate 15–20 minutes at room temperature.

Roasting (recommended)

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven.

Prepare pan

Line a rimmed baking sheet with foil or parchment and place a wire rack on top if available. Lightly oil the rack or sheet to prevent sticking.

Arrange drumsticks

Arrange the marinated drumsticks in a single layer on the rack or sheet, spacing them so air circulates and skin crisps.

Roast

Roast for 35–45 minutes, turning once halfway through (around 18–22 minutes), until skin is golden and an instant-read thermometer inserted into the thickest part of a drumstick (not touching bone) reads 74°C (165°F). If you want extra-browned skin, finish under the broiler for 1–2 minutes, watching closely.

Rest

Remove from oven and let rest 5 minutes to let juices redistribute.

Pan-Frying / Deep-Frying (optional alternative)

Dredge (optional for crisp crust when frying)

If frying, place flour in a shallow dish and lightly dredge each marinated drumstick, shaking off excess. This gives a light crispy exterior.

Heat oil

Pour enough neutral oil into a deep skillet or pot to reach about 2–3 cm (1 inch) up the sides. Heat oil to 175°C (350°F). Use a thermometer if available; hot oil should sizzle when a small bit of flour is dropped in.

Fry in batches

Carefully add drumsticks to the hot oil without crowding. Fry in batches, turning occasionally, for 10–14 minutes until skin is deep golden and internal temperature reaches 74°C (165°F). Transfer to a wire rack or paper towel-lined sheet to drain.

Serving & Sauce

Prepare mayonnaise dipping sauce

Spoon mayonnaise into a small bowl. Optionally stir in a pinch of smoked paprika or a squeeze of lemon for extra flavor. Adjust to taste.

Plate and garnish

Arrange drumsticks on a serving platter. Garnish with chopped parsley and serve lemon wedges alongside. Provide the mayonnaise dipping sauce on the side.

Serve immediately while hot and juicy. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.