10 Chicken Drumstick Recipes Worth Making Tonight

If you’ve got chicken drumsticks sitting in the fridge, dinner is basically halfway sorted. They’re quick to prep, cook up without much fuss, and work with just about any flavor you throw at them. Smoky and grilled? Yep. Sticky and sweet? Absolutely. Slow-cooked until fall-apart tender? That too. They’re also one of the more budget-friendly cuts, which makes them a great go-to for busy weeknights or weekend hangs when you’ve got more people to feed.

Here are ten drumstick recipes that cover a bit of everything – cozy traybakes, fresh salads, saucy curries, and more. They’re all easy enough to pull together midweek, but good enough you might find yourself making them again and again. Save your favorites in ReciMe so you’ve got them handy, make a quick grocery list, and take the stress out of figuring out what’s for dinner.

You can save all these chicken drumstick recipes in our ReciMe app and pull them up anytime without digging through bookmarks or scrolling endlessly online. Having them in one place means you can make a quick grocery list in seconds, tweak serving sizes if more people are coming over, and follow the steps without losing our spot mid-cook. It just makes getting dinner on the table a lot smoother.

Why Chicken Drumsticks Work for Any Meal

Drumsticks are one of those kitchen staples that play nicely with almost anything. They’re inexpensive, stay juicy even if you get distracted, and handle bold marinades just as well as a simple sprinkle of salt and pepper. Roast a tray for Sunday lunch, throw them on the barbecue for that smoky char, or simmer them in sauce for something warm and comforting. And here’s a bonus – they’re just as good cold the next day, which makes them perfect for meal prep.

1. Chipotle Chicken & Slaw

This recipe combines baked chicken drumsticks coated in a smoky, slightly sweet chipotle glaze with a crisp cabbage slaw and creamy avocado dressing. The chicken is roasted until tender, while the slaw brings freshness and crunch to balance the spice. Served with optional steamed corn, it makes a simple meal that covers different textures and flavors in one plate.

Ingredients:

• 1 tbsp rapeseed oil
• 2 tbsp chipotle paste
• 1½ tbsp honey
• 8 chicken drumsticks
• 1 lime, zested and juiced
• 1 small avocado, stoned
• 2 tbsp fat-free Greek yogurt
• 125 g red cabbage, shredded
• 125 g white cabbage, shredded
• 1 large carrot, cut into matchsticks
• 3 spring onions, sliced
• 4 corn on the cobs, steamed (optional)

How it’s prepared:

Start by heating the oven to 200°C (180°C fan). In a large bowl, whisk together the oil, chipotle paste, and honey. Add the drumsticks, turning them until evenly coated, then arrange them on a non-stick baking tray. Roast for 30 minutes, turning halfway through cooking.

For the slaw, place the lime zest and juice, avocado flesh, yogurt, and a pinch of salt in a blender, blending until smooth. Transfer the dressing to a large bowl and toss it with the shredded cabbage, carrot, and spring onions.

Serve the baked drumsticks alongside the slaw, adding steamed corn if using.

2. Chicken Tagine Traybake

This traybake brings together chicken drumsticks, vegetables, couscous, and warm spices in one roasting tin. The seasoning mix of ras el hanout with lemon adds a fragrant base, while the vegetables and couscous soak up the cooking juices for a complete meal. Olives are stirred in at the end for an extra layer of flavor.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp ras el hanout
• 2 lemons, zested and juiced (halves reserved)
• 900 g chicken drumsticks
• 2 carrots, peeled and cut into small chunks
• 1 red onion, cut into thin wedges
• 200 g wholewheat couscous
• 15 g fresh parsley, leaves and stalks separated and finely chopped
• 1 reduced-salt vegetable or chicken stock cube, made up to 450 ml
• 70 g pouch pitted green olives with basil and garlic

Preparation steps:

Preheat the oven to 220°C (200°C fan). In a large bowl, whisk together the olive oil, ras el hanout, lemon zest, and juice, seasoning lightly. Add the chicken and coat it well. Transfer to a roasting tin, pouring in any leftover marinade. Add the carrots, onion, and the squeezed lemon halves, mixing everything together. Roast for 25 minutes.

Pour 150 ml water into the tin to prevent the marinade from burning, then roast for another 10 minutes or until the chicken is fully cooked and the vegetables are tender. While it cooks, combine couscous with chopped parsley stalks in a bowl and pour over the hot stock. Cover and set aside for 10 minutes.

Remove and discard the lemon halves from the roasting tin. Stir the couscous and olives into the roasted chicken and vegetables, scraping up any caramelised bits from the tin. Squeeze over the juice from the roasted lemon halves and scatter with parsley leaves before serving.

3. Mango Chicken, Bean & Rice Bake

This one-pan dish layers chicken drumsticks over rice, kidney beans, and a spiced marinade. Fresh mango adds sweetness, while mango chutney brushed on during cooking gives the chicken a glossy finish. Everything bakes together so the rice absorbs the flavors from the meat and seasonings.

Ingredients:

• Small bunch spring onions, chopped
• Thumb-sized piece fresh ginger, chopped
• 3 garlic cloves
• 1 red chilli, seeds removed if preferred
• Small handful coriander, stalks roughly chopped and leaves picked
• 1 tbsp thyme leaves
• Zest and juice of 1 lime, plus 1 lime cut into wedges for serving
• 1½ tsp ground allspice
• 2 tbsp sunflower oil
• 8 chicken drumsticks
• 300 g long grain rice
• 400 g can kidney beans, rinsed and drained
• 500 ml chicken stock
• 1 ripe mango, peeled, stoned, and cut into bite-sized chunks
• 200 g mango chutney, plus extra for serving if desired

Method of preparation:

Place the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice, and oil in a food processor. Blend to a smooth paste. Coat the chicken drumsticks with this mixture and marinate for at least 1 hour or up to a day.

Preheat the oven to 180°C (160°C fan). In a large deep-sided roasting tin, spread the rice and beans evenly. Remove the chicken from the marinade and set it aside. Stir the chicken stock into the remaining marinade and pour over the rice and beans. Arrange the chicken and mango pieces on top. Cover the tin tightly with foil and bake for 30 minutes.

Remove the foil, increase the oven temperature to 220°C (200°C fan), and brush the drumsticks with mango chutney. Return to the oven, uncovered, for 35 to 40 minutes until the chicken is browned and cooked through and the rice has absorbed all the liquid. Before serving, fluff the rice with a fork, scatter with coriander leaves, and serve with lime wedges and extra chutney if desired.

4. Honey Mustard Baked Chicken Drumsticks

This dish uses a simple mix of honey, mustard, and garlic to create sticky, golden-baked chicken drumsticks. The sauce comes together in minutes and clings to the chicken as it cooks, giving each piece a flavorful coating. It can be made on its own or paired with crispy smashed potatoes baked on the same tray, keeping cleanup minimal.

The chicken is placed on a lined baking tray, topped with the sauce, and baked until caramelized on the outside and tender inside. When making the potatoes alongside, a foil barrier keeps them crisp by separating them from the chicken juices. The cooking time is steady and low enough to render the meat juicy while allowing the sauce to thicken into a glaze.

Ingredients:

• 8 chicken legs (about 1 kg)
• 2 tsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1/4 cup (60 ml) honey
• 1 garlic clove, minced
• 1 tsp cornflour or cornstarch
• Pinch of salt and pepper
• 4 medium potatoes (optional, about 150 g each)
• 2 tbsp olive oil or melted butter (optional)
• Fresh thyme or parsley, for garnish (optional)

How to prepare:

Preheat the oven to 180°C (350°F) and line a baking tray with foil and parchment. If adding potatoes, microwave them for about 10 minutes until soft enough to smash. Place them on one side of the tray, press them flat, and drizzle with olive oil or butter. Mix both mustards, honey, garlic, cornflour, salt, and pepper in a small bowl. Arrange the drumsticks on the tray, keeping them separate from the potatoes, and spoon the sauce over each one. Drizzle with olive oil. Bake for 30 minutes, turn the chicken, spoon over the juices, then bake for another 30 minutes or until sticky and golden. Serve hot with potatoes and vegetables.

5. Sticky Barbecue Drumsticks

These drumsticks are coated in a soy-based marinade sweetened with honey and brown sugar, then grilled or baked until the outside is charred and sticky. The marinade combines both savory and sweet elements, with a hint of spice from chilli flakes and depth from sundried tomato paste. They are often served with a blue cheese slaw, which adds creaminess and a tangy contrast to the rich glaze.

The chicken needs some time to absorb the marinade before cooking, ideally at least half an hour or overnight. Cooking can be done on a barbecue for a smoky finish or in the oven for a more convenient option. The slaw is prepared ahead by tossing shredded cabbage, celery, and carrots with a mayonnaise-based dressing, then crumbling in blue cheese and parsley.

Ingredients:

• 750 g chicken drumsticks
• 2 tbsp honey
• 3 tbsp dark brown sugar
• 3 tbsp tomato ketchup
• 4 tbsp soy sauce
• 2 garlic cloves, crushed
• 1-2 tsp sundried tomato paste
• Pinch of dried chilli flakes
• 4 tbsp mayonnaise or crème fraîche
• 1 1/2 tbsp Dijon mustard
• 2 tsp honey (for slaw dressing)
• 1 tbsp lemon juice
• 1/2 small cabbage (about 250 g), shredded
• 2 celery sticks, shredded
• 2 large carrots, grated
• 75 g gorgonzola or mild blue cheese, crumbled
• Small handful parsley, roughly chopped

Cooking steps:

Mix honey, brown sugar, ketchup, soy sauce, garlic, tomato paste, and chilli flakes in a bowl. Add the chicken, coat well, cover, and chill for at least 30 minutes. For the slaw, whisk mayonnaise, mustard, honey, and lemon juice in a bowl, then toss with cabbage, celery, and carrots. Add the blue cheese and parsley, mix gently, and refrigerate. Cook the chicken on a barbecue over medium heat for 20 minutes, turning occasionally, or bake at 200°C (180°C fan) for 45 minutes, turning halfway. Serve with the slaw.

6. Spicy Chicken and Bean Stew

This is a one-pot meal combining chicken pieces with beans, vegetables, and a lightly spiced tomato base. It balances heat from fresh chillies with richness from kidney beans in chilli sauce and mild butter beans. Using both thighs and drumsticks ensures the chicken stays moist during the long simmer.

The process starts by browning the chicken, then cooking onions, garlic, and chillies in the same pot to build flavor. Frozen peppers, canned tomatoes, and beans are added with hot stock before the chicken is returned to the pot to braise gently. The result is a thick, filling stew that can be served with bread and a dollop of sour cream.

Ingredients:

• 1.25 kg chicken thighs and drumsticks
• 1 tbsp olive oil
• 2 onions, sliced
• 1 garlic clove, crushed
• 2 red chillies, deseeded and chopped
• 250 g frozen peppers, thawed
• 400 g can chopped tomatoes
• 420 g can kidney beans in chilli sauce
• 2 x 400 g cans butter beans, drained
• 400 ml hot chicken stock
• Small bunch coriander, chopped
• 150 ml soured cream (optional)
• Bread for serving (optional)

Method:

Remove the skin from the chicken and brown the pieces in olive oil in a large casserole dish, then set aside. In the same pot, cook onions, garlic, and chillies for 5 minutes until soft. Stir in peppers, tomatoes, both types of beans, and chicken stock. Return the chicken to the pot, partially cover, and simmer for about 50 minutes until the meat is tender. Stir in coriander before serving, adding soured cream and bread on the side if desired.

7. Mild Chicken Curry

This curry uses chicken pieces cooked slowly in a mix of warm spices, onion, and a cinnamon stick, finished with yogurt for a creamy sauce. It’s lightly spiced, making it suitable for those who prefer a gentler flavor without losing the depth that comes from simmering the ingredients together.

Ingredients:

• 1 to 1½ tsp coconut oil or sunflower oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 cm piece fresh ginger, grated or finely chopped
• 1 tsp ground coriander
• 1 tsp yellow mustard seeds
• 1 tsp garam masala
• ½ tsp ground cumin
• 500 g chicken pieces (thighs and drumsticks, or thighs only)
• 1 chicken stock cube
• 1 cinnamon stick
• 250 g Greek yogurt, at room temperature
• 2 tbsp sultanas
• Handful chopped coriander, to serve (optional)

Cooking process:

Heat the oil in a heavy-based pan over a medium-low flame. Add the onions and cook gently for 5 to 10 minutes until softened. Stir in the garlic, ginger, coriander, mustard seeds, garam masala, and cumin, cooking for 1 to 2 minutes until fragrant.

Add the chicken pieces and cook for around 10 minutes, turning them occasionally so they take on the spice coating without burning. Pour in about 300 ml boiling water, enough to nearly cover the chicken, and stir in the stock cube and cinnamon stick. Simmer uncovered for 45 minutes to 1 hour, allowing the sauce to reduce and thicken. Remove the cinnamon stick before finishing.

Lower the heat, stir in the yogurt and sultanas, and warm through gently without boiling. Serve with chopped coriander if using.

8. Tandoori Chicken Drumsticks with Spiced Tomato and Lentil Salad

This dish combines chicken drumsticks marinated in tandoori paste and yogurt with a warm salad of lentils, tomatoes, celery, and onion. The chicken is roasted until cooked through, while the salad gets extra depth from a quick tempering of mustard seeds, cumin, and garlic, finished with lemon juice and a touch of sugar.

Ingredients:

• 100 g gluten-free tandoori paste
• 90 g Greek-style yogurt, plus extra to serve
• 8 small chicken drumsticks, scored
• 400 g can brown lentils, rinsed and drained
• 2 tomatoes, sliced
• 200 g grape tomatoes, halved
• 2 celery sticks, thinly sliced diagonally
• ½ red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp brown mustard seeds
• ½ tsp cumin seeds
• 1 garlic clove, crushed
• 2 tbsp fresh lemon juice
• ¼ tsp brown sugar
• ½ bunch fresh coriander, leaves picked

Preparation steps:

Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper. In a large bowl, combine the tandoori paste and yogurt. Add the chicken and turn to coat. Marinate for about 15 minutes.

Place the chicken on a greased wire rack set over the prepared tray. Lightly spray with oil and bake for around 35 minutes, or until the meat is cooked through.

While the chicken is roasting, combine the lentils, sliced tomatoes, grape tomatoes, celery, and onion in a large bowl. Heat the olive oil in a small frying pan over medium-low heat. Add the mustard seeds, cumin, and garlic, stirring until fragrant. Remove from heat, then stir in the lemon juice and brown sugar. Immediately pour this mixture over the lentil and vegetable mix. Season to taste and leave for 10 minutes, stirring occasionally so the flavors blend.

Just before serving, add the coriander leaves to the lentil mixture. Serve the chicken alongside the salad with extra yogurt on the side.

9. Chicken Mulligatawny Stoup

This recipe blends soup and stew elements with Indian-inspired flavors. Drumsticks simmer slowly with curry powder, cinnamon sticks, and vegetables, absorbing a warm and spiced broth. Rice, pumpkin, and apples are added later, giving the dish both heartiness and a mild sweetness.

The cooking starts by softening onion and celery, then adding curry powder and cinnamon for aroma. Tomato paste, stock, and water form the base. Chicken cooks in this broth until tender, after which it is removed, shredded, and returned to the pot along with rice, pumpkin, and apple. The final dish is served with yoghurt, mango chutney, and fresh coriander.

Ingredients:

• 1 tbsp vegetable oil
• 1 brown onion, sliced
• 2 celery stalks, sliced
• 2 tbsp curry powder
• 2 cinnamon sticks
• 2 tbsp tomato paste
• 3 cups (750 ml) chicken stock
• 8 chicken drumsticks
• 2/3 cup (125 g) basmati rice, rinsed
• 300 g pumpkin, peeled and cut into 2 cm cubes
• 2 red apples, cored and chopped
• Greek-style yoghurt, for serving
• Mango chutney, for serving
• Fresh coriander, to garnish

Preparation steps:

Heat oil in a large saucepan over medium heat. Cook onion and celery for 5 minutes until soft. Stir in curry powder and cinnamon for 30 seconds, then add tomato paste, chicken stock, and 2 cups water. Add chicken, cover, and simmer for 55 minutes. Remove chicken, shred the meat, and return it to the pot with rice, pumpkin, and apple. Cook for another 15 minutes until rice is tender. Remove cinnamon sticks, season, and serve with yoghurt, chutney, and coriander.

10. Honey, Mustard and Crème Fraîche Baked Chicken

This one-pan meal combines chicken pieces with baby potatoes and green beans, all baked in a creamy mustard and crème fraîche sauce. A drizzle of honey adds sweetness, while tarragon gives a fresh, herbal note at the end.

Chicken, potatoes, and beans are arranged in a roasting tray before being coated with the sauce mixture and baked until tender. The chicken remains skin-side up to allow the skin to crisp while the vegetables cook in the sauce. Pre-cooking the potatoes or beans is optional but can help them soften faster.

Ingredients:

• 4 tbsp crème fraîche
• 2 tbsp grainy mustard
• 2 garlic cloves, crushed
• 150 ml chicken stock
• 8 skin-on chicken drumsticks and thighs
• 500 g baby potatoes
• 200 g green beans
• 2 tbsp honey
• 1/2 small bunch tarragon, chopped

Steps to cook:

Preheat the oven to 200°C (180°C fan). Mix crème fraîche, mustard, garlic, and chicken stock in a bowl with some seasoning. Arrange the chicken skin-side up in a roasting tray, placing potatoes and beans in between. Pour over the sauce, season the chicken, and drizzle with honey. Bake for 40-45 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle with tarragon before serving.

Tips for Cooking Chicken Drumsticks

• Pat them dry before seasoning: Excess moisture is the enemy of crispy skin. A quick pat with paper towel before adding spices or marinade makes a big difference.
• Season under the skin: Loosen the skin gently and rub in seasoning or marinade. It locks in flavor instead of just coating the outside.
• Use a rack for oven roasting: Elevating the drumsticks on a wire rack lets the heat circulate so the skin crisps evenly, no soggy bottoms.
• Check internal temperature: Aim for 75°C (165°F) at the thickest part, close to the bone. This keeps them safe to eat without drying them out.
• Rest before serving: A short 5-minute rest after cooking helps the juices settle back into the meat.
• Air fryer shortcut: For crispy skin without heating the whole oven, cook at 200°C (390°F) for about 20 minutes, turning halfway.
• Don’t skip the marinade time: Even 20 minutes makes a difference, but overnight gives you the best flavor.

Conclusion

At the end of the day, drumsticks are one of the easiest, most forgiving things you can cook. They don’t need much – a bit of seasoning, some heat, maybe a marinade – and you’ll still get something satisfying. Whether you go for crispy baked, saucy braised, or smoky grilled, you can mix and match these recipes depending on your mood, the weather, or what’s left in the fridge.

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