Crispy Tandoori Chicken Drumsticks in the Oven
Slashed, marinated drumsticks roasted hot until the skin crisps and the meat stays juicy. Tandoori flavour from a home oven.
Raw materials
Skin-on drumsticks crisp beautifully at high heat. Two packs serve two as a main.
Ingredients
Method
Slash the drumsticks so the marinade reaches the bone.
- 01Get set
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Slash
Cut 2 or 3 deep slashes in each drumstick, down to the bone.
- 03Marinate
Mix the marinade, rub it well into the slashes and refrigerate for 3 hours or overnight.
- 04Roast
Heat the oven to 220 °C. Lay the drumsticks on a rack over a lined tray. Roast for 25 minutes.
- 05Turn and crisp
Turn the drumsticks and roast for 10 to 12 minutes more. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Char and rest
Grill for 2 to 3 minutes to char the skin. Rest for 5 minutes, then serve.
Questions
Can I use an air fryer?+
Yes. Cook at 190 °C for 18 to 22 minutes, turning halfway, until cooked through.
How do I check they are done?+
Cut into the thickest part near the bone. No pink should remain.