Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken drumsticks in a baking pan; cover with aluminum foil.
Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes.
Set aside.
Wash the chicken drumsticks in cold water; don't
lesh at large end of chicken drumsticks. Push breadcrumb mixture under skin
80C (fan forced).
Place chicken in a bowl and sprinkle
Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.
br>2. Wash off the drumsticks. Do not take off the
Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
Add drumsticks (space enough apart so they aren't touching each other).
Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.
Bake at 375\u00b0 F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
Bake another half an hour, or until cooked until 160\u00b0F.
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\u00b0F (190\u00b0C ).
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 .
ag to blend. Add the chicken drumsticks, seal the bag and toss
f salt. Brush on the chicken drumsticks. Heat 1 tbsp olive oil
baking dish.
Add chicken drumsticks, stock, wine, thyme and pepper
he instant pot.
Add chicken drumsticks and push them down so
o 200c.
Rub the chicken with some olive oil, season
hake to combine.
Place chicken drumsticks into bag and seal. Place
o 400\u00b0F. Rub the chicken drumsticks with 2 tbsp of the
ub the mixture into the chicken drumsticks. Put them in a large
Combine spices. Dry-toast in a small dry frying pan, stirring, until fragrant. Remove from heat and add oil and 1 tbsp water to pan. Stir into a paste.
Make diagonal cuts, 1/3 inch apart, through to bone on both sides of chicken drumsticks then coat with spice mixture. Cover and refrigerate for 15 mins.
Grill chicken until browned all over and cooked through.
eat gently.
Place the chicken drumsticks in a roasting pan and
inch of salt. Arrange the chicken in a large roasting pan
ell blended.
Rinse the chicken drumsticks and pat dry with paper