Tikki Hut Chicken Drumsticks

TIKKI HUT CHICKEN DRUMSTICKS

Island-Style • Sweet-Savory • Sticky • Charred

⭐ Flavor Profile

• Sweet from pineapple + brown sugar

• Tangy from lime

• Savory from soy + garlic

• Tropical from coconut + ginger

• Optional heat from chili

• Sticky glaze that caramelizes beautifully

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🥣 Ingredients

(Serves 4–6)

Chicken

• 10–12 chicken drumsticks

• 1 tsp salt

• ½ tsp black pepper

Tikki Hut Marinade

• 1 cup pineapple juice

• ¼ cup soy sauce

• 2 tbsp brown sugar

• 2 tbsp honey or maple syrup

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp lime juice (plus zest if you like)

• ¼ cup coconut milk (or coconut cream for richer)

• 1 tbsp ketchup

• 1 tsp smoked paprika

• ½–1 tsp chili flakes or hot sauce (optional)

• 2 tbsp oil (canola or coconut oil)

For Serving

• Lime wedges

• Chopped cilantro

• Toasted coconut (optional)

• Pineapple slices (grilled)

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🔥 Instructions

1. Prep the drumsticks

• Pat dry and sprinkle with salt + pepper.

• This helps the skin crisp up.

2. Make the marinade

In a bowl, whisk together:
Pineapple juice • soy sauce • brown sugar • honey • garlic • ginger • lime • coconut milk • ketchup • paprika • chili • oil.

3. Marinate

• Add drumsticks and coat well.

• Marinate at least 2 hours, ideally overnight for maximum flavor.

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🍳 Cooking Methods

A) Grill (Best for Tikki Hut Flavor)

1. Preheat grill to medium-high.

2. Oil the grates lightly.

3. Grill drumsticks 20–25 minutes, turning every 4–5 minutes.

4. Brush with extra marinade during last 5 minutes.

5. Grill pineapple slices on the side for a tropical finish.

B) Oven-Bake

1. Preheat to 400°F (205°C).

2. Place drumsticks on a foil-lined or parchment sheet.

3. Bake 35–45 minutes, turning halfway.

4. Brush with reserved marinade in last 10 minutes for a sticky glaze.

C) Air Fryer

• Cook at 380°F (193°C) for 25–28 minutes, flipping halfway.

• Brush lightly with extra glaze at the end.

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🥥 Optional Sticky Glaze (Highly Recommended)

Simmer leftover marinade in a small saucepan for 5–7 minutes until thick and shiny.

Brush over the chicken during the final minutes of cooking.

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🍍 Serving Suggestions

• Coconut rice

• Grilled pineapple / mango

• Island slaw (cabbage + lime + honey)

• Corn on the cob with chili-lime butter

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✨ Variations

Spicy Volcano Version

Add 1–2 tsp sriracha + extra lime.

Coconut-Rum Tikki Hut Drumsticks

Add 1 tbsp spiced rum to the marinade.

Hawaiian BBQ Tikki Hut

Add 2 tbsp BBQ sauce + extra pineapple juice.

OTHER RECIPES

Baked Chicken Drumstick Recipe Ingredients

• 1/4 cup honey
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 2 teaspoons grated ginger
• 3 pounds chicken drumsticks
• 3 cups cornflakes, crushed to crumbs
• 1 can (8.75 ounces) crushed pineapple
• 1/8 teaspoon salt

Baked Chicken Drumstick Recipe Instructions :

1. Heat oven to 375 degrees F. Line a baking pan with foil.

2. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 tablespoons of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minutes.

3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks...enjoy it !
VIDEO:

Apricot Chicken Drumstick

Apricot Chicken Drumstick

Ingredients (Serves 4)

• 8 chicken drumsticks

• 1 cup apricot jam or preserves

• 2 tbsp soy sauce

• 1 tbsp Dijon mustard (or yellow mustard)

• 1 tbsp apple cider vinegar or lemon juice

• 2 cloves garlic, minced

• 1 tbsp olive oil

• ½ tsp chili flakes (optional for heat)

• ½ tsp paprika (optional)

• Salt & black pepper, to taste

• Fresh parsley or spring onion, for garnish

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Instructions

1. Preheat Oven

• Preheat to 200°C / 400°F.

2. Make the Apricot Glaze

In a bowl, whisk together:

• Apricot jam

• Soy sauce

• Dijon mustard

• Vinegar/lemon juice

• Garlic

• Olive oil

• Chili flakes & paprika (if using)

• Pinch of salt & pepper

It should form a glossy, sticky marinade.

3. Season the Chicken

• Pat drumsticks dry with paper towels.

• Sprinkle lightly with salt and pepper.

4. Marinate

• Pour half the apricot glaze over the drumsticks and toss to coat.

• Let sit for 15–30 minutes (or up to overnight).

5. Roast

• Arrange the drumsticks on a parchment-lined baking tray.

• Roast 35–45 minutes, turning once halfway, until golden and cooked through.

• During the last 10 minutes, brush with the remaining apricot glaze to make them sticky and caramelized.

6. Serve

• Garnish with chopped parsley or spring onions.

• Serve with rice, couscous, quinoa, roasted vegetables, or a fresh salad.

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Tips

• Add fresh or dried apricots to the pan for extra fruity bursts.

• For crispy skin, broil for the last 2–3 minutes.

• Replace soy sauce with Worcestershire for a richer flavor.

OTHER RECIPES

Baked Chicken Drumstick Recipe Ingredients

• 2 pounds meaty chicken pieces
• Salt
• Pepper
• 1/3 cup plain yogurt
• 1/3 cup apricot jam, large pieces cut up
• 1-1/2 teaspoons ground cumin

Baked Chicken Drumstick Recipe Instructions :
1. Remove skin from chicken, if desired. Arrange chicken pieces in a 13x9x2-inch baking pan, skin side up, so pieces do not touch. Sprinkle lightly with salt and pepper.
2. Bake, uncovered, in a 375 degree F oven for 40 minutes. Drain off any fat from pan.
3. Meanwhile, stir together the yogurt, apricot jam, and cumin. Spoon yogurt mixture over chicken. Bake for 5 to 10 minutes more or until chicken is tender and no longer pink. Makes 4 servings.
baked chicken drumstick recipes: mustard-crisp-chicken-drumstick

VIDEO:

Roast Chicken Drumstick & Fennel

Roast Chicken Drumstick & Fennel

Ingredients (Serves 4)

• 8 chicken drumsticks

• 2 medium fennel bulbs, sliced into wedges

• 1 large onion, sliced

• 4 cloves garlic, smashed

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp honey (optional but delicious)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme or oregano

• ½ tsp chili flakes (optional)

• Zest of 1 lemon

• Fresh fennel fronds (for garnish)

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Instructions

1. Preheat Oven

• Preheat to 200°C / 400°F.

2. Prepare the Vegetables

• Place fennel wedges, onion slices, and garlic in a roasting pan.

• Drizzle with 1 tbsp olive oil, season with a little salt and pepper, and toss to coat.

3. Season the Chicken

• Pat drumsticks dry.

• In a bowl, mix:

  • 1 tbsp olive oil

  • lemon juice

  • honey (if using)

  • thyme/oregano

  • chili flakes

  • lemon zest

  • salt & pepper

• Coat the chicken drumsticks thoroughly with this mixture.

4. Assemble

• Arrange drumsticks on top of the fennel and onions in the roasting pan.

• Scatter any leftover marinade over the pan.

5. Roast

• Roast 35–45 minutes, or until:

  • Chicken skin is golden

  • Internal temp is 75°C / 165°F

  • Fennel is tender and caramelized

• For extra crispiness, broil for 2–3 minutes at the end.

6. Finish & Serve

• Let rest for 5 minutes.

• Garnish with fresh fennel fronds.

• Serve with roasted potatoes, warm rice, or crusty bread.

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Make It Even Better

• Add orange slices for a citrus-sweet flavor.

• Add black olives or cherry tomatoes for a Mediterranean twist.

• Toss in parboiled baby potatoes to make it a one-pan meal.

OTHER RECIPES

A nice roast chicken drumstick recipe to try !

Baked Chicken Drumstick Recipe Ingredients :

• 1 large bulb fennel, cored and chopped (3 cups)
• 5 teaspoons extra-virgin olive oil , divided
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon freshly grated lemon zest
• 2 cloves garlic, quartered
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 chicken drumsticks, (1 1/4-1 1/2 pounds), skin removed
• 2 tablespoons pine nuts
• 2 teaspoons white-wine vinegar

Baked Chicken Drumstick Recipe INSTRUCTIONS :
1. Preheat oven to 450 degrees F.
2. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes.
3. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a chicken drumstick without touching the bone registers 165 degrees F , 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken drumstick. ..and the roast chicken drumstick recipe is ready..nice ! Enjoy it !
butter-baked-wings-and-drumsticks recipe

VIDEO:

LITTLE CHICKEN DRUMSTICKS &CHICKEN WINGS

LITTLE CHICKEN DRUMSTICKS & CHICKEN WINGS RECIPE 

This recipe is perfect for creating a crowd-pleasing platter of "little" chicken bites, ideal for parties, game day, or a fun family dinner. The combination of drumsticks and wings offers variety, and the sweet and sticky glaze is irresistible to both kids and adults.

Sweet & Sticky Little Chicken Drumsticks & Wings

This recipe uses a two-step baking process to ensure the chicken is cooked through and incredibly juicy, while the glaze gets perfectly caramelized and sticky without burning.

Yields: 4-6 servings

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients

• 2 lbs (about 1 kg) chicken drumsticks and wings (a mix is great!)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika

For the Honey-BBQ Glaze:

• ¾ cup your favorite BBQ sauce
• ¼ cup honey
• 2 tbsp low-sodium soy sauce (or tamari)
• 2 cloves garlic, minced
• 1 tsp rice vinegar or apple cider vinegar
• ¼ tsp red pepper flakes (optional, omit for a kid-friendly version)

For Garnish (Optional):

• Toasted sesame seeds
• Sliced green onions or fresh parsley

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. Lining the sheet with foil underneath the rack makes cleanup a breeze.

Season the Chicken: Pat the chicken drumsticks and wings completely dry with paper towels. In a large bowl, toss them with the olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

Arrange for Baking: Place the seasoned chicken pieces in a single layer on the wire rack, ensuring they are not touching. This allows hot air to circulate, making them crispy all over.

Initial Bake: Bake for 20 minutes. This initial cook time helps render the fat and get the chicken started without the sugar in the glaze burning.

Make the Glaze: While the chicken is baking, whisk together all the glaze ingredients in a small saucepan. Heat over medium-low heat, stirring occasionally, until the honey is melted and the sauce is smooth. Let it simmer gently for 2-3 minutes to meld the flavors.

Glaze and Finish Baking: Remove the chicken from the oven. Using a pastry brush, generously brush the glaze all over each piece of chicken. Reserve about half of the glaze for later. Return the chicken to the oven and bake for another 15-20 minutes, or until the glaze is deep golden brown, sticky, and the chicken is cooked through (internal temperature of 165°F / 74°C).

Final Toss: Place the hot, glazed chicken into a large bowl. Pour the remaining glaze over the top and toss gently to coat every piece in an extra layer of sticky sauce.

Garnish and Serve: Arrange the "little" drumsticks and wings on a platter. Sprinkle with toasted sesame seeds and sliced green onions, if desired. Serve them warm while they're at their stickiest and most delicious.

Tips for Success & Variations

The Wire Rack is Key: Don't skip it! Baking directly on the pan will steam the bottom, making the skin soft instead of crispy.

For Spicy "Little" Bites: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a sweet and spicy kick.

Air Fryer Method: This works wonderfully! Cook at 380°F (190°C) for 15 minutes, flip, brush with glaze, and cook for another 10-12 minutes until crispy and cooked through.

Make-Ahead for a Party: You can season the chicken and store it in the refrigerator ahead of time. You can also make the glaze a day in advance. Simply bake and glaze when you're ready to serve.

Different Glazes: Feel free to swap the glaze! A classic Buffalo sauce, a Parmesan-garlic butter, or a teriyaki glaze would all be fantastic on this "little" chicken.

Enjoy your fun, flavorful, and perfectly portioned chicken feast

LITTLE CHICKEN DRUMSTICKS &CHICKEN WINGS VIDEO :

Honeyed Chicken Drumstick

Honeyed Chicken Drumstick 

Honeyed chicken drumsticks are a perfect weeknight meal. They are sweet, savory, sticky, and absolutely delicious. This recipe creates a beautiful caramelized glaze that kids and adults alike will love.

Sweet & Sticky Honey Garlic Drumsticks

This recipe is simple to prepare but delivers a big flavor payoff. The secret is a two-step roasting process that ensures the chicken is cooked through and the glaze gets perfectly caramelized without burning.

Yields: 4 servings (6-8 drumsticks)

Prep time: 10 minutes

Cook time: 35-45 minutes

Ingredients

• 6-8 chicken drumsticks (about 2 lbs / 900g)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Honey Glaze:

• ⅓ cup honey
• ¼ cup low-sodium soy sauce (or tamari)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil (or a neutral oil)
• ½ tsp ground ginger (optional)
• 1 tsp cornstarch mixed with 2 tsp water (optional, for a thicker glaze)

For Garnish (Optional):

• Toasted sesame seeds
• Sliced green onions or fresh parsley

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with foil for easy cleanup.

Season the Chicken: Pat the chicken drumsticks completely dry with paper towels. In a large bowl, toss them with the olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet, making sure not to crowd the pan.

Initial Roast: Bake the drumsticks for 20 minutes. This initial cook time helps render some of the fat and gets the chicken started without the sugar in the glaze burning.

Make the Glaze: While the chicken is in the oven, whisk together all the glaze ingredients (honey, soy sauce, garlic, rice vinegar, sesame oil, and optional ginger) in a small bowl. If you want a thicker glaze, add the cornstarch slurry to the mixture.

Glaze and Finish Roasting: Remove the drumsticks from the oven. Using a pastry brush, generously brush the honey glaze all over the drumsticks. Return them to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the glaze is deep golden brown and sticky.

Pro Tip: For an extra-thick glaze, brush the drumsticks with more glaze once more during the last 5 minutes of baking.

Rest and Garnish: Remove the drumsticks from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to redistribute, ensuring the meat is moist. Garnish with toasted sesame seeds and sliced green onions, if desired, and serve warm.

Tips for Success & Variations

Spice It Up: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the glaze for a sweet and spicy kick.

Add Citrus: A tablespoon of fresh orange juice or the zest of one lemon in the glaze adds a wonderful brightness.

Don't Have Rice Vinegar? Apple cider vinegar or white wine vinegar are great substitutes.

Meal Prep: These drumsticks are fantastic for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. They are delicious cold or reheated in the oven or air fryer to recrisp the skin.

Different Cuts: This glaze works wonderfully on chicken thighs, wings, or even a whole spatchcocked chicken. Just be sure to adjust the cooking time based on the size and cut of the meat.

Thicker Glaze on the Stovetop: If you prefer a very thick glaze, you can make it separately. Simmer the glaze ingredients (without the cornstarch) in a small saucepan for 5-7 minutes until it has reduced and thickened. Then, toss the cooked drumsticks in the glaze before serving.

Enjoy your incredibly flavorful and sticky honeyed chicken

  baked chicken drumstick recipes: apricot-chicken-drumstick.

Honeyed Chicken Drumstick Video :

Oven-Fried Chicken Drumstick Recipe

Oven-Fried Chicken Drumstick Recipe

This recipe for oven-fried chicken drumsticks delivers all the irresistible crunch of classic fried chicken with a fraction of the oil and mess. The secret is a three-step coating process and baking them on a wire rack to ensure they get crispy all over.

Crispy Oven-Fried Chicken Drumsticks

These drumsticks are juicy on the inside and have a shatteringly crispy, seasoned crust on the outside. They're a guaranteed crowd-pleaser and perfect for a weeknight dinner or a casual weekend meal.

Yields: 4 servings (6-8 drumsticks)

Prep time: 15 minutes

Cook time: 35-45 minutes

Ingredients

• 6-8 chicken drumsticks (about 2 lbs / 900g)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs (or regular breadcrumbs)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (or more, to taste)
• Cooking spray or 2 tbsp olive oil/melted butter

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. This is the key to getting the chicken crispy on all sides.

Prepare the Chicken: Pat the chicken drumsticks completely dry with paper towels. This is an important step to help the coating adhere.

Set Up Your Dredging Station: You will need three shallow dishes.

Dish 1: Place the ½ cup of flour.

Dish 2: Beat the two eggs.

Dish 3: In a third dish, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Coat the Drumsticks: Working with one drumstick at a time, dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the drumstick firmly into the seasoned panko mixture, ensuring it's coated evenly and generously on all sides. Place the coated drumstick on the prepared wire rack. Repeat with the remaining drumsticks.

Bake the Chicken: Lightly spray the coated drumsticks with cooking spray (this helps them brown and get extra crispy). Alternatively, you can drizzle them lightly with olive oil or melted butter.

Bake for 35-45 minutes, or until the coating is deep golden brown and crispy, and the chicken is cooked through. The most reliable way to check for doneness is to insert an instant-read thermometer into the thickest part of a drumstick (avoiding the bone); it should register 165°F (74°C).

Rest and Serve: Remove the chicken from the oven and let it rest on the wire rack for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is tender and moist.

Tips for Success & Variations

The Wire Rack is Essential: Don't skip the wire rack! Baking directly on the sheet pan will steam the bottom of the chicken, making the coating soggy.

For Extra Crispiness: For an even crunchier crust, add ¼ cup of finely grated Parmesan cheese to the panko mixture.

Spice It Up: Add a teaspoon of your favorite hot sauce to the beaten eggs, or increase the amount of cayenne pepper for a spicier kick.

Gluten-Free Option: Use a 1-to-1 gluten-free all-purpose flour blend and gluten-free panko breadcrumbs.

Other Chicken Cuts: This method works perfectly for chicken thighs or wings. Just be sure to adjust the cooking time as needed—thighs may take a bit longer, while wings will cook faster. Always cook to an internal temperature of 165°F (74°C).

Make-Ahead: You can coat the drumsticks ahead of time and store them on the wire rack in the refrigerator for up to 4 hours before baking.

Enjoy your perfectly crispy and delicious oven-fried chicken

Paprika Chicken Drumsticks

 Paprika Chicken Drumsticks

Garlic and Paprika Chicken – Succulently baked, crispy, juicy, and tender chicken drumsticks coated in a garlic and smoked paprika sauce. This chicken recipe has been featured on the blog for years and remains a favorite among readers!

The Ultimate Garlic And Paprika Chicken Recipe

If your spice cabinet lacks smoked paprika, allow me to enlighten you, my friend. It merges the sweetness of regular paprika with a hint of smokiness, adding remarkable depth to virtually any dish you can envision! This chicken is so tender it falls off the bone, drenched in a sauce so delectable that you will find yourself licking your plate clean once it’s finished.

Not only is this recipe a favorite among readers, but it is also a staple in my kitchen as it ranks among my personal favorites! I frequently prepare it, especially when hosting guests. In other words, it is incredibly quick to assemble and leaves a lasting impression.

Reasons to Adore This Garlic And Paprika Chicken Recipe

Extremely Simple! With fewer than 10 ingredients, this delightful chicken recipe is remarkably easy to make! There’s no need for fancy equipment or special ingredients, and it only takes 5 minutes to prepare.

Sweet and Smoky Chicken! Infused with plenty of fresh garlic, smoked paprika, and herbs with a hint of heat, these chicken drumsticks are tender to the bone and irresistibly delicious.

A Party Favorite! Ideal for family dinners, potlucks, or gatherings, this garlic and paprika chicken is sure to please a crowd. Moreover, if you omit the spicy red pepper flakes, this recipe becomes kid-friendly.

Ingredients Required

Ingredients necessary for preparing garlic and paprika chicken.

Chicken – I opted for drumsticks today, but feel free to use any chicken cut you prefer! This sauce is exceptional regardless of the cut.

Olive oil – We desire a neutral-tasting oil that will help our spice blend adhere to the chicken and crisp up the exterior beautifully.

Garlic – Use as much or as little as you prefer.

Spices – Smoked paprika and red pepper flakes for an extra kick. Feel free to leave out the red pepper flakes if desired.

How To Prepare Garlic And Paprika Chicken

This quick and simple drumstick recipe will demonstrate how seasoning chicken with a touch of paprika and spices sautéed in olive oil can be a transformative experience! It introduces remarkable layers of flavor with minimal effort!

Preheat The Oven

First, preheat your oven to 425°F (218°C) so it is prepared for the chicken once it is seasoned. Next, take a 9×13-inch baking dish, apply non-stick cooking spray, and set it aside for later use. Alternatively, you may opt for a rimmed sheet pan lined with parchment paper, but a baking dish is preferable for this recipe.

Sauté The Chicken Seasoning

This recipe involves sautéing the seasonings that will flavor the chicken. Begin by heating olive oil over medium heat in a small skillet. Add the garlic, smoked paprika, red pepper flakes, and herbs to the skillet, and sauté the mixture for approximately 1 minute. It is crucial to avoid burning the garlic, so do not exceed one minute of cooking time.

Season The Chicken Drumsticks

Before seasoning the chicken, use paper towels to pat the drumsticks dry, eliminating any excess moisture. Generously season them with salt and black pepper to taste, and place them in a large bowl. Then, pour the olive oil mixture over the drumsticks and toss them to ensure they are well coated with the seasonings.

Bake The Chicken

Once the drumsticks are evenly coated in the paprika and olive oil mixture, it is time to bake! Transfer the chicken legs to the baking dish and place them in the preheated oven to bake for approximately 45 minutes. To ensure they are fully cooked, the legs should reach a minimum internal temperature of 165°F (74°C) when measured with a digital cooking thermometer. When the garlic and paprika chicken is finished, serve it alongside your favorite sides for a delightful meal!

Alternative Cooking Methods

Slow Cooker

Combine the ingredients for the sauce along with the oil in a bag containing the chicken drumsticks and shake to ensure an even coating. Arrange sliced white onion at the bottom of your slow cooker and place the chicken on top. Cover the slow cooker with its lid and cook on HIGH for 2 to 4 hours.

Pressure Cooker

Pour a cup of water or chicken broth into the pressure cooker and position the included trivet on top. Place the sauce ingredients and drumsticks in a bag, shaking thoroughly to coat the chicken completely. Position the chicken over the trivet and secure the lid according to the manufacturer's instructions. Cook on manual HIGH for 15 minutes, then allow the steam to release naturally before serving the chicken hot.

Using Paprika in Cooking

Culinary traditions that incorporate paprika understand the importance of being generous with this spice, as it enhances dishes with depth and a subtle heat. Smoked paprika provides slightly more heat than its regular counterpart, so consider this while preparing your meals. Use caution with paprika, as it can easily burn if heated directly in a skillet.

This spice complements nearly any protein dish, can be added to omelettes or scrambled eggs, and is delightful when sprinkled over soft cheeses like brie before being baked until gooey in the oven.

Professional Advice

Dry the chicken thoroughly. It is essential to pat the chicken dry with paper towels prior to seasoning with salt and pepper. Eliminating excess moisture will result in crispier drumsticks.

Avoid burning the garlic. Garlic should only be cooked for 1 minute alongside the other spices. If it burns, it will impart a bitter flavor to the chicken.

Check the chicken's temperature. To ensure that your drumsticks are fully cooked, utilize an instant-read digital meat thermometer to confirm they have reached a minimum internal temperature of 165°F (74°C).

Leftovers

Fridge

When stored in a properly cooled, airtight container, this chicken dish can last for 3 to 4 days in the refrigerator. Simply reheat it in the microwave or oven, depending on your preference, when you are ready to enjoy it.

Freezer

Arrange the drumsticks on a baking sheet and freeze them until completely solid. Afterward, transfer the drumsticks into a freezer bag or an airtight container. This method will preserve them for 4 to 6 months. When you are ready to eat, remove them from the freezer and let them thaw in the refrigerator overnight. Reheat in the oven at 350°F (177°C) until heated through, and savor the meal!

Two garlic and paprika chicken drumsticks served over mashed potatoes, garnished with parsley.

Other Delicious Chicken Recipes To Try

• Roast Chicken
• Instant Pot Chicken Tikka Masala
• One Pan Roasted Honey Orange Chicken And Potatoes
• Chicken Rice Pilaf
• Chicken Pot Pie Pasta
• Garlic Butter Chicken
• Firecracker Chicken Meatballs
• Chicken Marbella

Notes

If you are unable to locate smoked paprika, regular paprika can be used as a substitute.

This spice mixture is suitable for any variety of chicken. The cooking time will remain consistent for both breasts and leg quarters.

Pat the chicken dry. It is essential to dry the chicken thoroughly with paper towels prior to seasoning with salt and pepper. Eliminating excess moisture will enhance the crispiness of the drumsticks.

Avoid burning the garlic. The garlic should only be sautéed for 1 minute alongside the other spices. If it becomes burnt, it will impart a bitter flavor to the chicken.

Check the chicken's temperature. To ensure that your drumsticks are completely cooked, it is advisable to utilize an instant-read digital meat thermometer to confirm they have reached a minimum internal temperature of 165°F (74°C).

When stored in an airtight container and properly cooled, this chicken dish can be preserved in the refrigerator for 3 to 4 days. Simply reheat in the microwave or oven when you are ready to enjoy it.

Ingredients

• 10 chicken drumstics
• 3 Tbsp olive oil
• 3 tsp paprika
• 2 cloves garlic crushed
• rind of 1 lemon
• salt

Instructions

Preheat the oven to 200 degrees celsius approx 400 Fahrenheit

Line a roasting pan with baking paper (you don’t have to but it does make clean up easier)

Place the drums in the roasting pan, keep them single layer with just a little space between each

In a small bowl whisk together the marinade, oil, paprika, garlic, lemon rind and salt (you can use a whisk or fork, you just want it well combined

Pour the marinade over the drums, I use a brush to spread it evenly

Bake in the hot oven for 45 mins, if you like a crispier  skin, at the 40 min mark baste the drums with the pan juices and pop your oven on grill for the final 5 mins of cooking. Serve. Cool. Enjoy the  Paprika Chicken Drumsticks recipes !!!

 Paprika Chicken Drumsticks Video :