Chicken Drumstick

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A spiced and braised chicken that tastes like summer in the dead of winter.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

A savory caramel glaze that you’ll be licking off your fingers all summer.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Of all the chicken drumstick recipes out there, this is the easy, flavorful one that deserves a permanent spot in your rotation. Thank us later.