Air Fryer Recipes, Eggs, Meat, Seafood, EVR: Effort Vs Reward

Chicken Drumsticks

Think Oversized Wings & March to this Different Drumstick

Now that the price of chicken parts is climbing, consider drumsticks. I haven’t been a fan— they have chewy tendons that disrupt the texture. BUT>>> if butterflied and cooked in an air fryer to medium-well the tendons get lost…

380º for 20 Minutes, Turning Once

I found this tasty air fryer recipe with a unique way to serve them: butterflied! You can also eat these with your fingers, just like wings.

Such virtuosity in air frying—spray of oil, shake of spices, into the fryer—it is hands down a simple task with deep fryer results without the mess

Whole Drumsticks Vs. Butterflied for a Test Batch

INGREDIENTS: Choose from many spice blends

Also consider Montreal Seasoning, Jerk and Others. Liquid Smoke Brings a Punch of Flavor

Serves 2-3

  • drumsticks – 6, with skin on and bone-in
  • dry rub blend – 1 TBS, containing salt [see below if salt-free]*
  • baking powder – 1/2 tsp
  • oil, neutral – 1 TBS
  • liquid smoke – [optional], brush on a thin coating after cooking

INSTRUCTIONS:

  1. Prepare the drumsticks by laying on cutting board and using a sharp knife [I like a boning knife]
  2. Lay the drumstick so it rests with the two knobs of the foot end is positioned as above [left photo]
  3. Slice through the skin and trace down to the bone and then slice along each side in both directions to free it; continue to cut toward the thick end and free enough meat around the bony knob so it barely releases and a wing is formed
  4. * Combine the spice rub with the baking powder; if rub is salt-free, add in 1-1/2 tsp salt with the spice rub
  5. At least 30 minutes before and up to 4 hours season both sides of the drumstick with rub mixture
  6. Preheat the air fryer 380º for 5 minutes
  7. Spray the chicken generously with oil on both sides and lay skin side up in the fryer basket slightly spread apart; you may have to do two batches
  8. Air fry for 10 minutes and then flip and again, lightly sprinkle with baking powder, then continue for another 9-11 minutes until about 190º [using an instant read thermometer for best results]

DIPPING SAUCE:

  • Serve with this wonderful remoulade sauce [mayo based] for a grand flavor marriage
  • Or treat them like Buffalo wings and get out the blue cheese dressing and celery sticks

Served with Old Bay seasoning and Remoulade Sauce [Note: These are Butterflied and They Temporarily Closed]

On a subsequent batch I tested both butterflied and uncut drumsticks with equal success.

Dinner with Manicotti and Drumsticks with Remoulade Sauce

Basted with Buffalo Wing Sauce [Melted Butter & Frank’s Hot Sauce With a Few Dashes of Liquid Smoke] for Last Few Minutes of Air Frying
With Blackening Seasoning and Butter-Hot Sauce

PLANNED OVER CHICKEN: I make up a quick marinade of Thai Sauce and bast a cooked leg quarter and crowd it into a baking dish; and piggyback a cooked sweet potato for a luscious leftover night in.

Thai Fish Sauce marinade—Add to a mortar and pestle: 1 TBS minced cilantro stems, 1 tsp crushed peppercorns, 2 cloves garlic and 2 tsp fish sauce. Create a paste and brush onto all sides of the chicken before baking

Thai fish sauce marinade basted onto cooked leg quarter with sweet potato, baked at 300º for 30 minutes

Recipe adapted by B. Hettig

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