Set aside.
Wash the chicken drumsticks in cold water; don't
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.
lesh at large end of chicken drumsticks. Push breadcrumb mixture under skin
80C (fan forced).
Place chicken in a bowl and sprinkle
e beets in boiling water for 45 mins. Drain and
br>2. Wash off the drumsticks. Do not take off the
edium. Add shallots and cook for 6-7 minutes, shaking pan
he chicken drumsticks, seal the bag and toss to coat. Refrigerate for at
he chicken drumsticks. Put them in a large, ovenproof dish and bake for
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 .
he oven to 400\u00b0F. For the glaze, place the ketchup
For the cabbage slaw, toss 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.
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.
he instant pot.
Add chicken drumsticks and push them down so
o 400\u00b0F. Rub the chicken drumsticks with 2 tbsp of the
g and place in freezer for later use.
Add the
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.
o 200c.
Rub the chicken with some olive oil, season
Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
Gently, make thin slits on the chicken drumsticks.
Marinate them with the above prepared ground paste.
Cover and refrigerate overnight{or for 24 hours}.
Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
Garnish with green chillies and cashewnuts.
Serve!