Lip Smacking And Finger Sticking Good Drumsticks Recipes

Steps:

• Preheat oven to 400°.
• Heat a oven proof fry pan to medium high heat. (I use a 10-inch cast iron skillet).
• Make a dredge with the red pepper flakes, flour, paprika, salt and pepper in a zip lock bag, add in the drumstick and toss to coat, set aside.
• Saute chopped onions in butter and olive oil in the fry pan until translucent, add in garlic and cook until tender.
• Remove the onion and garlic from the pan and set aside.
• Add the drumsticks and cook for 15 minutes turning the chicken often until nice and crispy.
• Meanwhile prepare the dipping sauce by mixing the sauce ingredients together, and place in the refrigerator to chill.
• Sprinkle 2 tbs Tabasco sauce on top adding 1/4 cup dark corn syrup.
• Put pan in oven and continue to cook for 15 minutes turning drumsticks often.
• Sprinkle the rest of the Tabasco sauce on top adding the remainder of the dark corn syrup.
• Cook for another 15 minutes while turning drumsticks often.
• Add back in the onion mixture.
• Simmer to caramelize the dish about 5-8 minutes.
• Sprinkle the slivered snow peas on top and serve with the dipping sauce.

Steps:

• Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
• To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
• Preheat oven to 425F (220C).
• Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
• Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.