I've made drumsticks before, but never like this. These were so good, I had to share he recipe. The ginger-base seasoning in these Baked Ginger Chicken Drumsticks makes them so flavorful and aromatic! The breadcrumbs add crispiness. The armesan cheese adds that little bit of nutty flavor. All the ingredients just work so well together and make one tasty dish!
The drumsticks are great any day of the week and for any occasion. Like these Maple Bacon-Wrapped Chicken Wings and the Sweet and Savory Stuffed Chicken Quarters they're perfect to make for a friend gathering or even a super bowl party! Everyone will love that subtly spicy ginger flavor!
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Ingredients for Baked Ginger Chicken Drumsticks:
- Chicken Drumsticks: if you are able to purchase skinless drumsticks, that's great. If not, follow the directions below on how to remove the skin. Or, you may want to keep the skin on.
- Seasonings: salt, ground black pepper, paprika. That's it!
- Fresh ginger root: peeled and grated. Ginger is key in this recipe! It is what gives this dish the distinct flavor.
- Garlic: 2-3 crushed garlic cloves adds more flavor and aroma
- Olive oil: to combine with the seasonings, garlic, and ginger.
- Eggs: 2 large eggs
- Breadcrumbs: for that slight crispiness
- Parmesan Cheese: for that subtle nutty flavor
How to french a drumstick and remove skin:
First off, a little about the "frenching" of chicken drumsticks: Frenching a chicken drumstick is simply the process of cutting meat around the bottom of the bone (loosening it from the bone) and pushing the meat down to resemble a lollipop - which is why it may also sometimes be referred to as "lollipop" chicken drumsticks.
To skin and french a drumstick:
- Place each drumstick on a cutting board. Hold the "meaty" part of the drumstick with one hand and using a sharp knife cut the non-meat end around the bone with the other hand. Turn the chicken drumstick into the knife so as to loosen all meat around the bottom of the bone.
- Then place drumstick in a vertical position on the cutting board with the meat on the bottom and the bone facing the top. Holding the bone end with one hand, push the meat down with the other hand. This will expose the bone more.
- Now remove the skin from the drumstick, pulling it down from the meaty part and through the bottom of the bone, exposing the bone. Trim, or remove, any tendons.
- Once the bone is exposed, wrap it tightly with some aluminum foil so the bone doesn't burn when it is baking (standing up) in the oven.
*** removing skin and/or frenching the drumstick is optional. You can skip this step altogether if you would like to save some time. Removing skin will reduce some calories and frenching the drumstick simply provides for better presentation, especially if you're making them for a super bowl party :).
How to prepare the Baked Ginger Chicken Drumsticks:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the rub and dips: In a small mixing bowl combine 1 tsp. salt, 1/2 tsp. ground black pepper, 1 tsp. paprika, 2-3 minced garlic cloves, about 1 tablespoon of ground ginger and the olive oil. Mix well and set aside. Whisk 2 eggs in a separate small mixing bowl and set aside. In a third small mixing bowl combine the 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Mix well and set aside.
- Remove skin and french the chicken (optional) - see steps above or see recipe card below.
- Rub, Dip, and Dip: Using a pastry or silicone brush, brush/rub one drumstick with the seasoning rub. Dip the drumstick in the bowl with the whisked eggs and then in the bowl with the breadcrumbs and parmesan cheese. Make sure to completely coat the drumstick in the egg and breadcrumbs. Place the drumstick vertically (standing up) on the baking dish, with the bone facing up. Repeat with the remaining drumsticks, placing them apart from each other so they don't touch.
- Bake: Place the drumsticks in the preheated oven and bake at 425°F for about 45 minutes, until internal temperature of 185°F is reached and the drumsticks have browned. Remove the foil and serve.
How can I make the drumsticks more crispy?
The chicken drumsticks come out slightly crispy from the oven, but if you would like to make them extra crispy, sear the drumsticks on a preheated skillet. Heat 2 tablespoons of cooking oil (or 1 tablespoon of butter) in a large oven-safe skillet or sautee pan, over medium-high heat. Arrange the drumsticks in the skillet, without overcrowding them. Sear each side for about 2 minutes, until nicely browned. Once done searing, place the skillet in the oven and bake at 425°F for another 40 minutes to add more crispiness.
Serving suggestions:
The drumsticks go great with so many dishes. You can serve them with some potatoes, rice, or pasta on the side. Add a salad and you have a full meal.
Here are some of our favorite dishes that go great with the drumsticks:
- Oven Roasted Potato Cubes
- Easy 3-ingredient Baked Potato Wedges
- Sweet Carrot Salad Recipe
- Chickpea and Crab Salad
- Spring Vegetable and Berry Salad
Try these meat favorites:
Recipe
Baked Ginger Chicken Drumsticks
Ingredients
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2-3 large garlic cloves mined
- 1 tablespoon 10 gm. ginger, minced
- 3 tablespoons extra virgin olive oil
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese grated
- 8 chicken drumsticks skin removed
- 1 teaspoon chopped dill - to garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the rub and dips: In a small mixing bowl combine 1 tsp. salt, 1/2 tsp. ground black pepper, 1 tsp. paprika, 2-3 minced garlic cloves, about 1 tablespoon of ground ginger, and olive oil. Mix well and set aside. Whisk 2 eggs in a separate small mixing bowl and set aside. In a third small mixing bowl combine the 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Mix well and set aside.
- Remove skin and french the chicken (optional)
Place each drumstick on a cutting board. Hold the "meaty" part of the drumstick with one hand and using a sharp knife cut the non-meat end around the bone with the other hand. Turn the chicken drumstick into the knife so as to loosen all meat around the bottom of the bone. Then place the drumstick in a vertical position on the cutting board with the meat on the bottom and the bone facing the top. Holding the bone end with one hand, push the meat down with the other hand. This will expose the bone more. Now remove the skin from the drumstick, pulling it down from the meaty part and through the bottom of the bone, exposing the bone. Trim, or remove any tendons. Once the bone is exposed, wrap it tightly with some aluminum foil so the bone doesn't burn when it is baking (standing up) in the oven. - Rub, Dip, and Dip: Using a pastry or silicone brush, brush/rub one drumstick with the seasoning rub. Dip the drumstick in the bowl with the whisked eggs and then in the bowl with the breadcrumbs and parmesan cheese. Make sure to completely coat the drumstick in the egg and breadcrumbs. Place vertically on the baking dish, with the bone facing up. Repeat with the remaining drumsticks, placing them apart from each other so they don't touch.
- Bake: Place the drumsticks in the preheated oven and bake at 425°F for about 45 minutes, until an internal temperature of 185°F is reached and the drumsticks have browned. Remove the foil and serve.
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