These chicken drumsticks make great hors d’oeuvres or wonderful lunchtime eating.
*Available in Asian or specialty food shops
24 chicken drumsticks
Total Timea day or more
Make Ahead RecipeYes
OccasionBuffet, Family Get-together, game day
Recipe Coursehors d'oeuvre, main course
Dietary Considerationegg-free, kosher, lactose-free
Taste and Texturecrisp, crunchy, garlicky, juicy, meaty, salty, savory, smoky, spiced, sweet, tangy, umami
- 24 chicken drumsticks
- 1 cup soy sauce
- 1/3 cup sesame oil*
- ½ cup sesame mustard*
- 3 tablespoons fresh lemon juice
- 2 cups fresh bread crumbs
- 1 tablespoon chopped fresh ginger root
- 2 teaspoons chopped fresh garlic
- Salt and freshly ground black pepper, to taste
Marinate the drumsticks overnight in the soy sauce in the refrigerator.
Preheat oven to 350°F.
Drain the chicken and place in rows on a large baking sheet. Using a pastry brush, brush each drumstick with a thin coating of the sesame oil.
Whisk the mustard and lemon juice together and brush generously over each drumstick.
Combine the bread crumbs, ginger, and garlic and sprinkle evenly over the top and sides of each drumstick. Sprinkle with salt and pepper.
Bake 1 hour, covering with aluminum foil if the drumsticks get too brown. Serve warm or at room temperature.
1984, 1985 Julee Rosso and Sheila Lukins