Baked Honey Mustard Chicken Drumsticks | Easy Dinner Recipe (2024)

FAQs

Should drumsticks be covered in the oven? ›

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.

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.

Baked chicken legs and thighs often come out of the oven pale and with unpleasantly wet skin. One way to alleviate that problem and to ensure that your chicken comes out of the oven crispy and golden-brown is to sear the chicken legs and thighs in a skillet before you bake them.

Chicken Drumsticks

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.

Drumsticks (as many as you want – I'd plan on 2-3 per adult, depending on what else you're serving.)

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.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

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.

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.

How do you know when drumsticks are done in the oven? ›

Poke a thin metal skewer or fork into the thickest part of the largest drumstick until it hits the bone. If the juices coming out are entirely clear, the chicken is cooked through. If you see even a trace of red, it needs more cooking.

Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor. Our recommendation? Use both. Drizzle oil in the pan to cook your chicken in, then add butter at the end to soak it in extra flavor and add a little color.

For exceptionally crispy skin, consider dry-brining skin-on cuts a day or two in advance (or at least eight hours prior to cooking). Salted meat loses moisture during cooking, producing a crispier skin than meat that's seasoned right before cooking.

Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking. Pat the chicken dry and rub with a little butter or olive oil, if desired.

To enjoy drumsticks without making a mess, you can use a napkin to hold the non-meat end of the drumstick, which can help keep your hands clean. Additionally, take small bites and eat slowly to minimize the risk of making a mess.

Method 1: Chicken Stock from Leftover Roasted Chicken Bones

Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of pepper.