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Prep Time: Cook Time: Total Time:
Deviled Drumsticks
2 tablespoons mango chutney
2 tablespoons tomato paste or ketchup
2 tablespoons worcestershire sauce
1 teaspoon ground nutmeg
1/2 teaspoon anchovy paste, optional
pinch of cayenne pepper or a dash of hot pepper sauce
1 stick butter, melted
salt and freshly ground black pepper to taste
vegetable oil
8 chicken drumsticks
Put the chutney in a bowl, chopping up any large pieces of fruit.
Stir in the tomato paste, Worcestershire sauce, nutmeg, anchovy paste (if using), cayenne or hot sauce, butter and salt and pepper to taste. Mix well and taste for seasoning.
Preheat the broiler. Brush the rack in the broiler pan with the oil.
Cut the skin from the drumsticks and pull it off. A little salt on
your fingertips will help you grip the chicken skin.
With the point of a knife, slash the meat on each drumstick diagonally several times. Brush some of the devil mixture onto each
drumstick, working the mixture into the cuts in the meat.
Arrange the drumsticks on the oiled broiler rack and broil them 3 to 4 inches from the heat, turning once during cooking and basting them frequently with the remaining devil mixture and any pan juices. Cook until they are well browned and tender, about 10 to 12 minutes on each side. Discard any remaining devil mixture.
Serve hot or cold. To reheat, wrap in foil and warm in a 350 degree oven for about 10 minutes.
Serves 4.
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BBQ Deviled Drumsticks
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Category: Recipes
Prep Time: Cook Time: Total Time:
Deviled Drumsticks
2 tablespoons mango chutney
2 tablespoons tomato paste or ketchup
2 tablespoons worcestershire sauce
1 teaspoon ground nutmeg
1/2 teaspoon anchovy paste, optional
pinch of cayenne pepper or a dash of hot pepper sauce
1 stick butter, melted
salt and freshly ground black pepper to taste
vegetable oil
8 chicken drumsticks
Put the chutney in a bowl, chopping up any large pieces of fruit.
Stir in the tomato paste, Worcestershire sauce, nutmeg, anchovy paste (if using), cayenne or hot sauce, butter and salt and pepper to taste. Mix well and taste for seasoning.
Preheat the broiler. Brush the rack in the broiler pan with the oil.
Cut the skin from the drumsticks and pull it off. A little salt on
your fingertips will help you grip the chicken skin.
With the point of a knife, slash the meat on each drumstick diagonally several times. Brush some of the devil mixture onto each
drumstick, working the mixture into the cuts in the meat.
Arrange the drumsticks on the oiled broiler rack and broil them 3 to 4 inches from the heat, turning once during cooking and basting them frequently with the remaining devil mixture and any pan juices. Cook until they are well browned and tender, about 10 to 12 minutes on each side. Discard any remaining devil mixture.
Serve hot or cold. To reheat, wrap in foil and warm in a 350 degree oven for about 10 minutes.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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