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Nov 18, 2020 - 6:12:51 PM
like this
2095 posts since 6/19/2014

Bought some drumsticks on sale, pulled off the skin. Into a large pan with a teaspoon of grated ginger and a teaspoon of grated chili and garlic. Brown the chicken one minute both side then add a quarter cup of soya sauce, two tablespoons of hickory BBQ sauce, and a cup of water. Bring to a boil, then simmer, lid off, for about twenty minutes, or until the liquid has almost completely evaporated. Bring up the heat, drizzle some honey over the legs, then sprinkle on some toasted sesame seeds and finely chopped green onion.

Serve with rice or pasta. I supposed mashed potatoes would also work. I made enough for left overs, but there were none.

Nov 19, 2020 - 9:53:33 AM

banjo bill-e

Tuvalu

10555 posts since 2/22/2007

That sounds delicious! Eat drumsticks with fork or fingers? Ever try it with skin on?

Nov 19, 2020 - 11:37:24 AM

Banjo Lefty

Canada

2095 posts since 6/19/2014

Eat with your fingers if you want to, but have a finger bowl of warm lemon water standing by to wash.

The problem with skin on is that the sauce doesn't really get into the meat. Then you have to eat the skin to get the flavour. Chicken skin is pretty gross, not to mention fatty and bad for you, unless it's fried to a crisp.

Nov 19, 2020 - 11:53:16 AM
Players Union Member

Brian T

Canada

17573 posts since 6/5/2008

Chicken skin goes paper thin after 3 hrs @ 285 in a smoker BBQ. Totally rendered fat so use a dish.
BanjoLefty took the skin off for all the right reasons. Yum!
I've got one sauce-baked wing recipe that I have not made in an honest 40 years.

Nov 19, 2020 - 12:05:07 PM

banjo bill-e

Tuvalu

10555 posts since 2/22/2007

My chicken cooking at home is limited to wings but drumsticks would work just as well. Simple and delicious:
Toss wings on baking sheet, skin on, sprinkle with "Kickin' Chickin" if you have it, just salt and pepper if you don't, bake at 350 for 35 minutes, slather with classic Buffalo sauce of melted butter and Frank's sauce.

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