8 Delicious Ways to Turn Chicken Drumsticks into Dinner
As you prepare next week’s meal plan, take this opportunity to swap out your regular pack of chicken thighs for some juicy drumsticks. This equally budget-friendly cut is part of the leg so, like the thighs you already love so much, it has a rich, meaty flavor and is super versatile.
From the ultimate fried chicken to drumsticks hot off the grill, here are eight totally tasty ways to turn a pack of chicken drumsticks into dinner.
Grab a pack of drumsticks (and some extra napkins!) — whether you’re a first-time fryer or your skillet is well-seasoned, this is the step-by-step guide for making the very best fried chicken at home.
Filled with a saucy mix of preserved lemons, olives, and warm spices, this dinner comes together with drumsticks (or a mix of drumsticks and thighs). Consider serving a chunk of bread alongside this chicken dinner — it’s perfect for mopping up all the leftover sauce.
This is the easy finger-licking-good dinner you want in your meal plan lineup. Drumsticks (and thighs, if you like) are baked until crispy, then brushed with a simple savory-sweet glaze that’s stirred together with a few pantry ingredients.
Drumsticks are the star ingredient for this version of briny, tomatoey cacciatore, which comes together in a flash. Best of all, since it relies on an Instant Pot or electric pressure cooker, you can start with that pack of frozen solid drumsticks in the freezer.
This is a must-try dinner to make over the weekend. It partners chicken drumsticks and thighs with jammy apricots, crunchy almonds, and an irresistible sauce, served over a warm bed of couscous. Not to worry if you don’t have a tagine at home — a Dutch oven will work just fine.
This weeknight recipe is proof that the best drumstick marinade starts with fish sauce. It’s partnered with herbs, sweet onion, and a few pantry ingredients for an umami-packed, Thai-inspired coating.
If you plan to grill your drumsticks, a buttermilk brine is the quick ticket to a juicy, flavor-packed chicken dinner. This tangy, acidic liquid coats the chicken in both fat and flavor and acts as a carrier for lots of garlic and spices.
Chicken legs are made of the drumstick and thighs, so just about any time you have a recipe that uses whole chicken legs, like this one, you can swap in drumsticks. Here, chicken gets a tangy mustard and white wine coating that clings to the skin, which eventually picks up a nice char from the grill.