que: I dont want to bar-b-que them nor do I want to fry them, what other options do I have?|||BACON ONION DRUMSTICKS 8 chicken drumsticks, rinsed and patted dry 1/4 c. Bacon Bits (imitation) 1/3 c. fine dry seasoned bread crumbs 1 1/2 tsp. instant minced onion 1 3/4 c. prepared Ranch Dressing 2 tbsp. butter, melted Preheat oven to 400 degrees. Line a baking pan with aluminum foil. Set aside. Reserve 2 tablespoons bacon bits. On a sheet of waxed paper, combine bread crumbs, remaining bacon bits and onions. Brush drumsticks with 1/4 cup dressing; coat with crumb mixture. Place in pan. Drizzle with melted butter bake 30 minutes. Place remaining dressing in small serving bowl; sprinkle with reserved bacon bits. Serve as a dip for drumsticks. Place drumsticks on serving platter. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>鈥?br> HAWAIIAN DRUMSTICKS 3 tbsp. butter 8 chicken drumsticks 1/2 c. chopped green pepper 2 tbsp. dark brown sugar 1 tbsp. cornstarch 1/2 tsp. salt 2 tbsp. white vinegar 2 tbsp. ketchup 8 oz. crushed pineapple, undrained In iron skillet melt butter, brown drumsticks lightly on all sides. Add onions and peppers. Cook 5 minutes. Cover and simmer 20 minutes or until drumsticks are tender. Meanwhile, combine sugar, cornstarch and salt in bowl; add vinegar, ketchup and crushed pineapple. Stir to dissolve sugar and cornstarch. Add pineapple mixture to chicken and cook, stirring until sauce thickens and comes to boil. Serve and enjoy. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>鈥?br> DELICIOUS DRUMSTICKS 1/2 c. flour 1 tsp. salt 1/2 tsp. paprika 1/4 tsp. pepper 6 chicken drumsticks 1/4 c. butter, melted & cooled Heat oven to 425 degrees. Mix flour, salt, paprika and pepper in a bowl. Dip chicken drumsticks into butter; roll in flour mixture to coat. Arrange in an ungreased square pan. Bake uncovered until done, about 50 minutes. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DRUMSTICKS PARMESAN 1 c. crushed pkgs. herb stuffing 2/3 c. grated Parmesan cheese 1/4 c. chopped parsley 1 clove garlic, minced 8 frying chicken drumsticks 1/3 c. melted butter Combine herb stuffing, Parmesan cheese, parsley and garlic. Dip drumsticks in melted butter; roll in crumb mixture. Place pieces, skin side up and not touching, in greased jelly roll pan. Sprinkle with remaining butter and crumbs. Bake in a moderate oven (375 degrees) about 1 hour or until done, don't turn. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> GLAZED CHICKEN DRUMSTICKS 1 lb. chicken drumsticks (medium sized legs) 1 1/2 tbsp. soy sauce 1 tbsp. honey 1 tbsp. vegetable oil 1 tbsp. chili sauce 1/4 tbsp. salt 1/8 tbsp. ground ginger 1/16 tbsp. garlic powder Place drumsticks in ungreased rectangular baking dish 13 x 9 x 2 inches. Mix remaining ingredients; pour over drumsticks. Cover and refrigerate at least 1 hour. Line broiler pan with aluminum foil. Place drumsticks on rack in broiler pan. Brush drumsticks with remaining sauce. Cook in 375 degree oven until done, 50 to 60 minutes.|||bake it and top it off with lemon sprits|||Marinade them with either garlic & herbs or southwestern chipotle marinades and bake in oven. My son and I have stopped frying. So I try all kinds of marinades now to make them more interesting. Although, my son could eat them oven BBQ all the time.|||Season them and put them on top of the stove with onions green peppers in a pot cover with water and broil and cook on med for like an hour you know like stew and you can add some flour or corn starch to thicken. make some rice and a veggie and whala!!!!|||Go to free recipes.com or kraft foods.com|||Buttermilk Chicken 12 chicken drumsticks (approximately 3 pounds total weight) 2 cups buttermilk 1/4 cup plus 2 tablespoons vegetable oil 2 cloves garlic, bruised and skins removed 1 tablespoon crushed peppercorns 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt 1 teaspoon ground cumin 1 tablespoon maple syrup Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil. Add the bruised garlic cloves to the bag with the crushed peppercorns and salt. Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken. Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours. Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil. Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.|||This is how my grand mother made them for her 5 children. She put them in a pan with just a bit of oil. I use extra lite virgin olive oil so it is healthier. Chop up some onions and salt and pepper thats it. Let them cook covered until the legs are nice and done about 20 - 30 min depends on how big legs are. Then add water to it and let it simmer and stir to make a gravy. Salt and pepper the gravy to taste. Make some rice. You can make the gravy thicker if you put corn starch. But mix the corn starch in a little cold water then add it to the gravy.|||Shallow fry slices of onions and grind them in a mixie, along with curds. Mix chicken with the above paste Add salt with any other spices you like, BUT corriander seeds powder is a must. (For a Kg of chicken- one tea CUP of corriander seeds powder...sure..is must.) Cook till you get a thick gravy. Dip bread or heated Pizza base in this and eat.|||"Spicy Hot Chicken Legs" Ingredients- 12 chicken drumsticks 1 (5 ounce) bottle hot red pepper sauce 1/4 cup butter, cubed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt and pepper to taste 1 1/2 cups blue cheese salad dressing Preparation- Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.