Five Spice Chicken Drummies Recipes

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FIVE-SPICE ROAST CHICKEN DRUMSTICKS



Five-Spice Roast Chicken Drumsticks image

In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, crushed and chopped
2 tablespoons freshly grated ginger
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon groundnut oil (peanut)
1 tablespoon Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken drumsticks

Steps:

  • In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

SWEET & SPICY CHICKEN DRUMMIES



Sweet & Spicy Chicken Drummies image

We were on a camping trip, and a young bachelor brought these chicken legs for dinner. They were fabulous! I was so impressed, I asked him for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

2 cups sugar
1/4 cup paprika
2 tablespoons salt
2 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
20 chicken drumsticks (about 5 pounds)

Steps:

  • In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.

Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 398mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

BAKED CHICKEN DRUMMIES



Baked Chicken Drummies image

Prepare the marinade in 5 minutes, marinate 2 hours and then into the oven to bake - too easy! For a budget friendly family meal for 4, serve with chips, a simple salad on vegetables on the side. Preparation time does not include the two hours marinating time required. You can use a large Ziploc bag for the marinade to save on washing up if you wish to. This recipe was made using competition ingredients for Dining on a Dollar comp. For a great home-made ponzu sauce - see recipe#487741 #487741 (You could just make up the small amount as used in this recipe) Alternatively, I think a blend of soy sauce and lime juice would work well

Provided by Jubes

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken drumsticks
4 tablespoons ketchup
2 tablespoons ponzu sauce, see intro for other options (lime and citrus dressing sauce)
2 tablespoons maple syrup
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 tablespoons rice wine vinegar

Steps:

  • Combine all of the marinade ingredients in a large bowl (the bowl must be able to hold all 8 drumsticks).
  • Add the drumsticks and ensure thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 375°F (190°C ).
  • Place chicken drumsticks in a single layer on a baking tray and bake for 40 minutes. Depending on the size of the drumstick, they may need a little longer.
  • Allow to rest for 5 minutes before serving .

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  • Rinse your chicken legs under cold running water. Put them in a large bowl and season with salt, pepper, garlic powder, and half of the five-spice powder. In a medium bowl, whisk together your 2 eggs and tablespoon of water. Add to the chicken, and toss everything together.
  • In shallow baking dish, stir together the flour, baking powder, white pepper, and the other half of the five spice powder. Fill a cast iron skillet slightly less than halfway with oil, and heat to 360 degrees.
  • Take each drumstick and allow the excess egg to drip off. Thoroughly coat in the flour mixture, and shake off any excess. Lay them in the oil, four at a time.
  • Fry each batch of chicken for 14 minutes, maintaining a temperature of 350 degrees (the oil will cool right down when you add the chicken), and flipping them about halfway through, until crispy and golden brown. Serve!


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