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Tender Chicken Drumsticks

June 1, 2016

My friend Carolee hosts a great potluck. Her signature contribution are the most tender chicken drumsticks I’ve ever sunk my teeth into. We both laugh when she catches me heading back for seconds.

A Perfect Potluck Protein

My friend Carolee hosts a great potluck. Her signature contribution are the most tender chicken drumsticks I’ve ever sunk my teeth into. We both laugh when she catches me heading back for seconds.

Carolee eats gluten-free and as most gluten-free folks are, she’s sensitive and accommodating to others’ dietary needs. With these drumsticks she keeps it simple—no corn-syrup barbeque sauces, no mystery marinades. Just salt and pepper, and that’s it. What sends these drumsticks over the top is the way she cooks them. I called her today to get the scoop.

“Just salt and pepper the drumsticks and then grill them until you have some nice color on the outside—do not cook all the way through. Throw them in your slow cooker, without any liquid, and cook on low for 3-4 hours,” she instructed.

Now, that’s my kind of recipe, I thought. Short, sweet, easy and uh oh …

Which Comes First, the Grill or the Slow Cooker?

The thing was, before she had returned my call I had jumped ahead and put the drumsticks in the slow cooker thinking I would finish them off on the grill.

Oops!

Fingers crossed I was surprised to find that they turned out just as good as Carolee’s!

So here’s the deal; if you are wanting to have these drumstick ready to serve when you return home from Sunday church—do it Carolee’s way. If you want to have the chicken cooked and ready to throw on the grill for an afternoon barbecue—do it my way.

Next go-round I’ll slather some barbecue sauce on these bad boys when finishing them off on the grill. Or maybe some 4-Ingredient Italian Sausage Seasoning? Or maybe a lemon and rosemary marinade before they head to the slow cooker. Yep, now we’re talking!

Carolee's Easy & Tender Drumstick Recipe

Yield: Serves 8-10

Carolee's Easy & Tender Drumstick Recipe

I've had some ask if I remove the skin before cooking. The answer is yes. Steps 1 and 2 take you through this process.

Ingredients

  • 3 pounds chicken drumsticks
  • Salt
  • Pepper

Instructions

  1. Using a sharp knife, make a cut around and through the skin at the base of the chicken leg.
  2. Grab the skin at the top of the drumstick and pull it toward the bottom and remove (a paper towel helps provide a good grip for this task).
  3. Generously salt and pepper the drumsticks
  4. Place in a slow cooker (do not add any liquid).
  5. Cover and cook 3-4 hours on low.
  6. Finish in a 450?F grill, about 10 minutes, until meat begins to caramelize and residual fat is rendered (that is, until some tasty color develops and lingering fat crispens up or cooks off—I am so not into fat). If basting on barbecue sauce, do so every 2-3 minutes while grilling.
http://www.floandgrace.com/2014428easy-tender-drumstick-recipe-html/

6 comments

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6 comments

Jennifer May 8, 2014 at 1:01 am

Are you deskining the chicken before cooking?

Reply
Lexie May 8, 2014 at 3:01 am

Jennifer, yes, I remove the skin. See steps 1 and 2 in the directions.

xoLexie

Reply
Amber May 21, 2014 at 2:04 am

This looks fantastic! I love to eat BBQ but I'm not very confident in doing it myself. If I were to put it under a broiler at the end, do you think it would work? Thanks so much for the great recipes!

Reply
Lexie May 21, 2014 at 3:17 am

Amber, I think the broiler (low maybe?) would work just fine and give you a little caramelization. Enjoy! xoLexie

Reply
Ann Woodbury Megill May 7, 2015 at 3:29 am

Tried these today – amazing! So delicious. After cooking in the crock pot, I slathered them with BBQ sauce and broiled them just until they were bubbly. Best drumbsticks I’ve ever made! Thanks for recipe!

Reply
Lexie May 18, 2015 at 1:18 am

Ann, aren’t they great!!! So, so easy! xoLexie

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