Crispy Oven Baked Chicken Drumsticks with Lemongrass, do I need to say anymore? Infused with Asian flavours, then oven baked and comes out tasting super crispy just like deep fried (but without the deep frying!).
Crispy Oven Baked Chicken Drumsticks with Lemongrass
These are a variation of my Crispy Oven Baked Lemon Garlic Chicken Wings and that recipe was inspired by RecipeTin’s Truly Crispy Oven Baked Chicken Wings. Everyone in this house loves them, even Sam asked for seconds and he never eats meat of any kind!
We have an exploding lemongrass plant in the backyard so I thought I better start making some lemongrass recipes before it takes over the entire veggie patch.
The first step in this recipe is a quick marinade of lemongrass, fish sauce, soy sauce, turmeric, brown sugar, lime juice and fresh chilli (optional).
Then to get super crispy chicken, pat dry and coat in baking powder. (making super sure we aren’t using baking soda!) . Spread out on the wire baking rack in the oven so the fat can melt away below.
Start the cook on a really low temperature to melt away the fat and then crank it right up to get the crispy skin.
Crispy Oven Baked Chicken Drumsticks with Lemongrass
- Yield: 4-6 1x
Ingredients
- 8 chicken drumsticks
- 2 tablespoons baking powder (not baking soda)
MARINADE:
- 2 stalks lemongrass, finely sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 11/2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons turmeric powder
- 1 red chilli, thinly sliced (optional)
Instructions
Combine the marinade ingredients in a large glass or ceramic bowl, add the drumsticks and mix well to coat the chicken.
Place in the fridge to marinate for 15 minutes.
Pre heat oven to 120°C.
Once marinated, remove from fridge and pat chicken dry.
Place into a bag with baking powder and shake to coat each piece of chicken.
Spread out drumsticks on a greased wire rack over a tray covered in aluminium foil, this will allow any fat to drip away. You can still bake these without a wire rack, just drain off excess fat halfway through the cook time.
Bake for 30 minutes on the bottom rack of the oven.
Increase oven temperature to 220°C and move drumsticks to the top rack of the oven and bake a further 30 minutes or until golden and crispy.
Notes
In the final stage of cooking, rotate your chicken pieces around if some are cooking faster than others.
Kim Wallace ceramic plate and bowl
Napkin and crockery from The Lemontree
Photography backdrop from Oz Backdrops
Canon EOS 6D
Sigma AF 50mm F1.4 lens
Adobe Photoshop
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