Bacon is so versatile and you will always find a pack or two of these delicious salty rashers in my refrigerator. They come in handy to elevate and add a depth of flavour to any dish. Perfect for creating stress-free, quick and easy meals. When paired with chicken drumsticks, the two together taste heavenly. The saltiness from the bacon beautifully complementing the succulent chicken meat. Great for entertaining, picnic or tailgate parties. Moreover, chicken drumsticks are cheap, fairly uniform in size, cook consistently together and ideal for feeding a crowd.
To keep the chicken drumsticks moist and flavourful, they were soaked in buttermilk with a dash of Tabasco. Seasoned with dried thyme and chilli powder before wrapping in bacon strips. Cooked in a preheated oven of 400 F or 200 C for 35 minutes. Everything taste better with bacon and these wrapped chicken drumsticks are truly amazing. Serve them as an appetizer or side with the main meal. Loved and enjoyed by kids and adults.
To keep the chicken drumsticks moist and flavourful, they were soaked in buttermilk with a dash of Tabasco. Seasoned with dried thyme and chilli powder before wrapping in bacon strips. Cooked in a preheated oven of 400 F or 200 C for 35 minutes. Everything taste better with bacon and these wrapped chicken drumsticks are truly amazing. Serve them as an appetizer or side with the main meal. Loved and enjoyed by kids and adults.
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Bacon-Wrapped Chicken Drumsticks
(Yields 10)
Ingredients:
10 chicken drumsticks
1 pack of bacon rashers (500 grams)
1 tablespoon dried thyme
1 teaspoon pepper powder
1 teaspoon chilli powder
2 cups of buttermilk
2 to 4 tablespoons Tabasco
Method:
Wash chicken drumsticks, leave skin on and soak in buttermilk with Tabasco. Cover and let them marinate in the refrigerator for a couple of hours or overnight.
Remove marinated drumsticks onto a plate. Season with dried thyme, chilli powder and pepper powder.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and place a rack on top.
Wrap each drumstick with 1 and 1/2 strips of bacon. Place on the rack with seam side down. Space drumsticks away from one another.
Cook in the oven for 35 to 40 minutes until drumsticks are cooked through and bacon crisp.
Transfer chicken drumsticks onto a platter and serve hot.
Note:
(Yields 10)
Ingredients:
10 chicken drumsticks
1 pack of bacon rashers (500 grams)
1 tablespoon dried thyme
1 teaspoon pepper powder
1 teaspoon chilli powder
2 cups of buttermilk
2 to 4 tablespoons Tabasco
Method:
Wash chicken drumsticks, leave skin on and soak in buttermilk with Tabasco. Cover and let them marinate in the refrigerator for a couple of hours or overnight.
Remove marinated drumsticks onto a plate. Season with dried thyme, chilli powder and pepper powder.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and place a rack on top.
Wrap each drumstick with 1 and 1/2 strips of bacon. Place on the rack with seam side down. Space drumsticks away from one another.
Cook in the oven for 35 to 40 minutes until drumsticks are cooked through and bacon crisp.
Transfer chicken drumsticks onto a platter and serve hot.
Note:
- No salt was used. Drumsticks were delicious with the sodium from the bacon.
- To make buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice. Stir and set aside for 10 minutes.
- Purchase Wilton Cooling Rack at: https://amzn.to/2WAubUF
