Drum Roll: 11 Recipes for Chicken Legs

June  9, 2014

Eating a meal with your hands always feels like an exciting and novel experience -- even if it means way more napkins and a whole lot of cleanup ahead. Remember when you were a kid, and the whole silverware deal just wasn’t your style? Well, we’re here to help you bring that mentality back.

One of the most fun things to eat with you hands is a chicken drumstick. There’s something about wielding a large drumstick and sinking your teeth into it that makes you feel like a caveman, or a lord in the middle ages (don’t pretend you haven’t imagined that). Though some drumstick meals are easier eaten with a fork and knife, feel free to use your hands -- we won't judge. Here are a few drumstick-friendly recipes so that you can get in touch with your wild side.

Chicken with 40 Cloves of Garlic by Merrill Stubbs

Chicken with 40 Cloves on Food52

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Tamarind Chicken by Summer of Eggplant

Tamarind Chicken on Food52


Grandma Virginia's OvenFried Chicken by luvcookbooks

Fried Chicken on Food52


Spiced Roast Chicken with Za'atar Yoghurt by BurntCream

Spiced Roast Chicken on Food52


Chicken with Mustard and Red Peppers by Merrill Stubbs

Chicken wih Mustard and Red Peppers on Food52


Braised Moraccan Chicken and Olives by Sonali aka the Foodie Physician

Moraccan Chicken on Food52


Chicken that Fancies Itself Spanish with Lemons, Onions, and Olives by MeghanVK

Chicken that Fancies itself Spanish on Food52


Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken by Genius Recipes

Michael Ruhlman's Chicken on Food52


Chicken Adobo with Rice by Jackie Varriano

Chicken Adobo with Rice on Food52


Chicken in Red Wine Vinegar Sauce by ChefJune

Chicken in Red Wine Vinegar Sauce on Food52

Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli by savorthis

Raosted Achiote Chicken on Food52

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See what other Food52 readers are saying.

  • Fleur
  • Pam Shropshire
    Pam Shropshire
  • Linda Burkhart
    Linda Burkhart
  • Allyn
  • Olypeninah
I put chocolate chips in 95% of the things I make and am a strong proponent for lunch dessert.


Fleur February 20, 2018
I am French, so obviously I love chicken! I love roasting it then making a small sauce with Crème fraiche and Taragon or Crème fraiche and taragon mustard! It gives just the kick that the chicken needs.
Pam S. June 12, 2014
We all prefer dark meat at my house, so leg quarters is my favorite cut of chicken. Our favorite is a garlic lime chicken that cooks up in about 30 minutes, but I will definitely be added several of these recipes to the rotation.
Linda B. June 11, 2014
Before you make a summer ratatouille start the chicken legs/thighs and then make your ratatouille in the same pan. You'll love it, especially with fresh from the farmers market ingredients. Add some dry white wine. It's heaven in a pan.
Olypeninah June 13, 2014
that's a great suggestion. Thanks!
Allyn June 9, 2014
I'm adding quite a few of these to my list. We tend to do whole chickens, but back when I was single I would often cook up a big batch of simple chicken legs (like Pioneer Woman's spicy roasted chicken legs ( but I'd use Tony Chachere's instead of Hot Salt) and eat them through the week. Good hot, good cold straight from the fridge for breakfast, good shredded into something else... I need to start adding legs back into the rotation.