Deviled Drumsticks Recipes

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DEVILED DRUMSTICKS



Deviled Drumsticks image

Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used.

Provided by Millereg

Categories     Lunch/Snacks

Time 21m

Yield 8 Chicken Legs, 4 serving(s)

Number Of Ingredients 11

2 teaspoons mustard powder
1 teaspoon salt (optional)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 teaspoons mild curry powder
1 tablespoon French mustard
2 ounces butter
8 chicken legs, cooked
1 tablespoon plain flour
buttered toast, hot slices, to serve

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.

Nutrition Facts : Calories 746.2, Fat 52.7, SaturatedFat 18.7, Cholesterol 307.7, Sodium 346.4, Carbohydrate 3, Fiber 0.8, Sugar 0.2, Protein 61.6

DEVILED DRUMSTICKS



Deviled Drumsticks image

Categories     Chicken     Mustard     Bake     Quick & Easy     Lunch     Mayonnaise     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Nonstick vegetable oil spray
1/4 cup mayonnaise
1/4 cup coarse-grained mustard
2 teaspoons Worcestershire sauce
3/4 cup dry Italian-style breadcrumbs
2 tablespoons finely chopped green onion tops
4 large chicken drumsticks (about 1 pound)

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.

DEVILED DRUMSTICKS



Deviled Drumsticks image

Categories     Chicken     Bake     Marinate     Lemon     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons fresh lemon juice
4 tablespoons Tabasco
24 chicken drumsticks (about 5 1/2 pounds)
For bread-crumb coating
3/4 stick (6 tablespoons) unsalted butter
1/3 cup packed fresh parsley leaves
1 1/2 cups fine dry bread crumbs
1 1/2 teaspoons salt
2 tablespoons paprika
1/4 teaspoon cayenne

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.

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