DH trying to figure out how to cook a bunch of drumsticks.

[Anonymous]

DW bought a bunch of chicken drumsticks I'd like to grill. Can I just salt and pepper them first? Should I marinate them, and in what?

[Anonymous]

You could just salt and pepper or marinade in teriyaki or barbeque sauce. I like them hot, so sometimes I marinade them in Frank's hot sauce.

[Anonymous]

Marinate them in equal parts olive oil and vinegar (balsamic or cider would work) and lots of chopped garlic. Add chopped rosemary or whatever herbs you have on hand.

[Anonymous]

I like to do a dry rub of basic Kosher salt and coarse pepper.

[Anonymous]

Not a grill recipe but super tasty:

Honey Soy Drumsticks

18 chicken wings or 10 drumsticks or 4 thighs and 5 drumsticks, etc.
kosher salt and freshly ground pepper
2 tablespoons oil — peanut, canola, vegetable, etc.
2 tablespoons ketchup
1/2 cup soy sauce
1 cup honey
2 to 3 cloves garlic, minced
1. Preheat oven to 400ºF. If using wings: wash and dry, cut off wing tips and place on a rimmed baking sheet. If using the larger quantity of drumsticks and/or thighs: wash and dry and place in a 9X13-inch pan; if using the smaller quantity, wash and dry and place in a 8×8-inch (or something similar) pan. Season lightly with salt (as soy is salty) and pepper to taste.
2. Combine remaining ingredients and pour over chicken. Toss chicken (with your hands, if you don’t mind, or with tongs, if you do) and then arrange skin-side down in the baking pan. Place in the oven for 30 minutes. Remove pan, turn chicken over, and return to the oven for another 30 minutes. Remove pan and turn chicken over once more. I find that the chicken is usually done at this point, but my mother likes to cook hers for another 15 minutes, which is what the original recipe calls for, too, although the original recipe also calls for a 375ºF oven temp. It’s your call — you can’t mess it up. I suggest turning the oven down to 375ºF if you do bake it for an additional 15 minutes.

[Anonymous]

Brine them for a few hours.

Or soak in buttermilk overnight with garlic, lots of salt and pepper, and smoked paprika.

[Anonymous]

I just sprinkle with salt, pepper and garlic powder. Sometimes we'll baste with bbq sauce.

Gas grill or charcoal?

[Anonymous]

Olive oil (brush on)
Salt & pepper
Garlic Powder
Squeeze on fresh lime

and Grill

[Anonymous]

Anonymous wrote:Brine them for a few hours.

Or soak in buttermilk overnight with garlic, lots of salt and pepper, and smoked paprika.

This sounds interesting with the buttermilk. What flavor is it with the smoked paprika?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Brine them for a few hours.

Or soak in buttermilk overnight with garlic, lots of salt and pepper, and smoked paprika.

This sounds interesting with the buttermilk. What flavor is it with the smoked paprika?

Smoked paprika has a pretty specific flavor; if you haven't had it, I'm not sure how to describe it. But you can do the buttermilk soak without the paprika (or the garlic); the buttermilk, salt, and pepper are the most important ingredients to get tender, moist, flavorful chicken.

[Anonymous]

I regards to buttermilk, I would not suggest a soak of longer than 12 hours. I find that the chicken breaks down in a odd way if over soaked. Same goes when I use a yogurt marinade. It completely changes the composition of the chicken.

[Anonymous]

Itilian dressing in a ziplock bag with drumsticks. easy!

[Anonymous]

Smoked paprika smells like a house fire and makes your food taste burnt. Never understood the appeal.

Salt, pepper, EVOO, grill till done then slather in BBQ sauce.

[Anonymous]

Anonymous wrote:I regards to buttermilk, I would not suggest a soak of longer than 12 hours. I find that the chicken breaks down in a odd way if over soaked. Same goes when I use a yogurt marinade. It completely changes the composition of the chicken.

This is the recipe I've used, and I've never had a problem letting it go 24 hours: http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/.

But 10-12 should do the trick. I just find it easier to get the marinade going the evening before than in the morning.