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Sherry, roasted oranges, and butter-basted chicken drumsticks. Seasoned with herbs, garlic, and grated parmesan.
I’m not the biggest fan of chicken drumsticks but I love making them for the family because they love them,..and they’re easy. It also gives me chance to play around with flavor profiles for chicken wings in the future.
For this recipe, I kept it simple. with a butter and sherry pan sauce that is helped amplified by sliced oranges. I coated the chicken generously with pepper and herbs, with a heavy sprinkle of grated parmesan. I served this up with a garden salad and mashed sweet potatoes. Check out my tips and tricks below for the best sherry parmesan chicken drumsticks. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SHERRY PARMESAN CHICKEN DRUMSTICKS
basting: high heat and basting are how you get a super crispy crust. once the seasoning forms a crust onto the chicken then it’s safe and secure to start basting. tilt the pan slightly to get all the juice to collect at the edge to coat over the top.
spirits and citrus: spirits and citrus go hand in hand depending on the meat associated with them. anything really goes with chicken. you can use white wine, red wines, or a variety of fortified wines, you can also use most citrus from limes to blood oranges.
rack optional: to get a crust all around opt for a racked pan that will elevate the chicken. shorten the cooking time if you want an all-around crunch. basting may be limited depending on what type of rack is being used.
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