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Epicurious
October 2000

Demon Drumsticks

Begin making these a day ahead.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

24

chicken drumsticks

1

cup chopped onion

2

/3 cup vegetable oil

1

/4 cup chopped garlic

1

/4 cup soy sauce

5

cups fresh breadcrumbs made from crustless French bread

1

/2 cup Dijon mustard

1

/3 cup dry white wine or chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Divide drumsticks between 2 large resealable plastic bags. Whisk onion, oil, garlic and soy sauce in medium bowl to blend. Divide onion mixture between bags with drumsticks. Seal bags; turn to coat with marinade. Refrigerate overnight.

    Step 2

    Preheat oven to 375°F. Line 2 large baking sheets with foil. Brush foil generously with vegetable oil.

    Step 3

    Remove drumsticks from marinade; scrape off any onion or garlic. Place drumsticks in large bowl. Place breadcrumbs in another large bowl. Whisk mustard and wine in small bowl. Drizzle over drumsticks; toss well to coat. Sprinkle drumsticks with salt and pepper. Turn each drumstick in breadcrumbs, coating lightly but evenly. Place on prepared baking sheets.

    Step 4

    Bake drumsticks 45 minutes. Increase heat to 400°F and bake drumsticks until evenly browned and cooked through, about 15 minutes longer.

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