Honey Mustard Drumsticks {recipe}

I have had so many ideas swirling around in my head on what to tell you guys about the farm – but for this post I’m going to deviate a little and share an easy recipe. My family loves dark meat, and drumsticks are fun for the kids and full of flavor. There are SO MANY recipes for chicken breast, and I really had to search for basic instructions for cooking drumsticks when we first started out. If you’re unfamiliar (like I was) with cooking drumsticks, this recipe is a great way to start out. It’s quick, easy, and the basic method would work with any sauce you wanted.

The first time I made these, I put a whole drumstick on Paul’s plate…and when I looked back over, he had eaten it down clean to the bone! He’s no trained critic, but I took that as a five star rating and put this recipe into heavy rotation.

Sticky, fall-off-the-bone, and full of flavor! Dinner is more fun when it’s messy.

Make it!

Ingredients

  • 8 drumsticks (~2.5 lbs)

  • 2 T. sesame oil (or any oil of choice)

  • 1/4 c. honey

  • 1/4 c. brown mustard

  • 3 T. soy sauce

  • 1 T. apple cider vinegar (optional)

  • 3 cloves garlic, pressed

  • hot chili sauce (for serving)

Thaw your pastured drumsticks, and remove skin if desired (we don’t!!) and place in a bowl. Mix honey, mustard, soy sauce, AVC, and garlic together and pour over drumsticks. Stir to coat. Heat oil over medium heat in a skillet, and place drumsticks and sauce evenly throughout. Cover and simmer on medium heat for 10 minutes. Turn drumsticks, and cook covered for 10 more minutes. Larger drumsticks may need 15 minutes on each side. Keep the skillet covered until the last 5 minutes or so, and then cook uncovered to reduce the sauce a little bit.

It’s really so simple! Thaw the drumsticks, mix up the sauce, and throw it all together in a large skillet. Depending on the size of the drumsticks, it takes anywhere from 20-30 minutes to cook them all the way through. Keep the sides simple, and it’s totally do-able for a weeknight meal, especially if you thaw your meat in the fridge the night before. If you want a printable version, click the button below the recipe! (You can cut it out and stick it back-to-back for an index-card sized version)

Katherine EhlersComment