Deviled Drumsticks Recipes

Steps:

• Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
• Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
• Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
• Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
• Halloween Web 2008

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Steps:

• Preheat oven to 425°F. Spray small baking sheet with vegetable oil spray. Whisk mayonnaise, mustard and Worcestershire sauce in medium bowl to blend. Whisk breadcrumbs and green onions in another medium bowl to blend. Dip 1 chicken drumstick in mayonnaise mixture; turn to coat. Place drumstick in crumb mixture; turn to coat. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes.

Steps:

• Divide lemon juice, Tabasco, and drumsticks between 2 large sealable plastic bags and seal bags. Shake bags to coat drumsticks with Tabasco mixture. Chill drumsticks in one layer, turning bags occasionally, 1 hour.
• Preheat oven to 425° F. and grease 2 large shallow baking pans.
• Make coating:
• In a small saucepan melt butter. Finely chop parsley and in a bowl stir together with remaining coating ingredients.
• Drain drumsticks in a colander and arrange, without crowding, in baking pans. Brush each drumstick on all sides with melted butter and roll in coating, pressing crumbs gently to adhere and returning to pan.
• Bake drumsticks in upper and lower thirds of oven, switching position of pans halfway through baking, 40 minutes total, or until cooked through and golden brown. Drumsticks may be made 1 day ahead and cooled before being chilled in an airtight container.
• Serve drumsticks hot or at room temperature.

Steps:

• Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
• When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
• At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the chicken legs with salt and pepper.
• In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
• Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
• Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
• Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Steps:

• Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
• Add half the butter and work until smooth.
• Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
• Season the flour with the remaining salt, pepper, cayenne and paprika.
• Use to dust the chicken legs.
• Melt the remaining butter and brush over each leg.
• Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
• Baste with the pan juices once or twice.
• Serve the chicken legs at once on strips of hot buttered toast.

Steps:

• Place the chicken in s shallow non-metallic dish and score the flesh deeply with a sharp knife.
• Mix together the remaining ingredients except the oil and stock, and brush over the chicken. Cover and marinate in the refrigerator overnight.
• Remove the chicken from the marinade. Grill for 15-20 minutes, turning and basting frequently, until the juices run clear.
• Put the marinade and stock in a pan and boil, stirring, until thickened.
• Serve hot, with the sauce for dipping.