Soy Ginger And Garlic Drumsticks Recipes

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

HONEY SOY CHICKEN DRUMSTICKS

Steps:

• Prepare the chicken: In a 9x13-inch casserole dish, whisk all the ingredients together, excluding the chicken. Add chicken and toss making sure each piece is coated with the marinade. Next, cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight.
• Preheat the oven: To 375°F degrees.
• Bake the chicken: Remove the plastic wrap and transfer the dish to the oven. Bake the drumsticks for 45 minutes or until a meat thermometer registers 175°F. Make sure to turn them over half way through. This way they will get nice color all around.
• Garnish and serve: Aim for garnishing the chicken with parsley and serve with the additional sauce.

RECIPE - BAKED GINGER CHICKEN DRUMSTICKS

Steps:

• Use a teaspoon to scrape the skin from the ginger, then place the ginger and garlic into a food processor and pulse chop until you have a thick paste.
• Scrape the paste into a ziplock bag and add the soy sauce, oil, lemon juice, mustard and sugar.
• Squish it together to mix, then add in the chicken.
• Seal the bag and squish a little more to ensure everything is really well covered.
• Set aside to marinade for 4-24 hours.
• Pre-heat the oven to 355°F/180°C.
• Remove the chicken from the bag and brush off any really chunky bits of marinade. Arrange your chicken into a single layer on a lined baking sheet.
• Cook for 30 minutes. Turn the heat on 425°F/220°C and cook the drumsticks for a further 15 minutes until golden and charred.
• Serve with beer and plenty of napkins - obviously optional but I recommend both ;-)

INSTANT POT GARLIC GINGER CHICKEN DRUMSTICKS

Steps:

• In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined.
• Pour sauce in the instant pot.
• Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce).
• Cook on high pressure for 10 minutes (MANUAL 10 MINUTES).
• Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR).
• Release the steam and hit the saute button so the sauce boils and starts reducing.
• Remove the drumsticks and place them on a cookie sheet lined with parchment paper.
• Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing.
• Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.

BEST OVEN BAKED CHICKEN DRUMSTICKS IN HONEY SOY

Steps:

• In a large zip top bag, combine the garlic, ginger, oil, soy sauce, honey and ground black pepper. I massage the bottom of the bag to make sure the honey blends well with the rest of the ingredients.
• Place the chicken drumsticks into the zip top bag, close and shake the bag to make sure all the chicken pieces get coated with the marinade. I like to massage the chicken a bit just to make sure the marinade penetrates every piece of chicken. Marinate for 30 minutes or overnight.
• Preheat the oven to 375 degrees Fahrenheit.
• Place the chicken in a single layer on a baking pan or rimmed baking sheet (the marinade leftover in the bag can also be placed on the baking pan).
• Bake uncovered for 45 to 50 minutes or until cooked through.

SOY, GINGER AND GARLIC DRUMSTICKS

Steps:

• I used a mixture of drumsticks and wings but think the drumsticks work a lot better for this recipe. Mix the soy sauce, sesame oil, finely chopped garlic, grated ginger, sugar and mirin together and pour over the chicken. Leave the chicken to marinate in the fridge for a few hours or even overnight. Preheat your oven to 200C. Take the chicken out of the marinade (pour it into a small saucepan for later) and place on a wire rack on a baking tray. Bake the drumsticks for 35 minutes, turning halfway through. While the chicken is baking bring the marinade to the boil and simmer until it has reduced by over half and has a syrup-y consistency. Take the drumsticks out of the oven and place on a baking tray - because the glaze is sticky it's best to cover the tray with foil to avoid any washing up issues later! Spoon the reduced marinade over the chicken. Put the chicken back in the oven and after 5 minutes spoon some more of the marinade over the drumsticks. Return to the oven for another 5 minutes. Once the chicken is cooked, insert a skewer to the fattest part to make sure the juices run clear so you know the chicken is fully cooked. This is such an easy recipe and so good for BBQs, picnics and parties. If you're planning on eating them cold you can make them well in advance!

HONEY SOY CHICKEN DRUMSTICKS

Steps:

• Wash and pat dry the drumsticks with a kitchen towel. Place in a 10.6 x 7 inch baking dish and season with salt and pepper. Preheat oven to 375F.
• In a medium bowl, combine all marinade ingredients. Pour over chicken and massage for 5 minutes. Cover the baking dish with aluminum foil and leave 30 minutes to marinate.
• Remove aluminum foil and place the baking dish in the middle of the oven. Cook for 40 minutes until drumsticks are nicely brown.
• Remove from the oven and garnish with green onions and sesame. Serve with the pan juices and your favorite side dish.