Fabienne's Barbecued 'Papcinna' Drumsticks

Fabienne's Barbecued 'Papcinna' Drumsticks

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    48 m
  • Ready In

    8 h 58 m
FabienneRiesen
Recipe by  FabienneRiesen

“Cinnamon's subtle flavor compliments the basil and paprika's aromas in this original marinade. The apple cider vinegar adds its special touch and ties everything together in a mouthwatering experience. A must try! Basting brings out the flavors so be sure not to omit these steps!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Whisk olive oil, cider vinegar, paprika, basil, celery salt, mustard powder, cinnamon, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add drumsticks, coat with the marinade, squeeze excess air from bag, and seal. Marinate in the refrigerator, 8 hours to overnight.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove drumsticks from marinade and shake to remove excess moisture.
  4. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  5. Cook drumsticks on preheated grill, basting frequently with heated marinade and turning 1/4 turn every 12 minutes, until no longer pink at the bone and the juices run clear, about 48 minutes total. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Share It

Reviews (4)

Rate This Recipe
Love2cook
3

Love2cook

Great flavor.. i was looking for something quick. I only marinated for one hour. There wasn't enough left over marinade so i made another batch of the marinade for basting. I will definitely make again.

just_jam
1

just_jam

this was so tasty.. i don't know if marinating did it but the basting is absolutely necessary.. i cut the oil in half and added 2 tablespoons of water to make up for the lost liquid.. didn't have celery salt so used 1/4 tsp celery seed and a little more than 1/2 tsp of regular salt.. should have done 3/4 tsp.. will try that next time.. thinned out the leftover marinade with some water to ensure there was enough to be able to baste.. ty so much for the recipe.. UPDATE: made this again and realized i was pretty much out of paprika so i subbed chili powder and it was still delicious.. i upped the salt to 3/4 tsp this time and ended up salting my basting liquid to taste.. this has to be one of my favorite ways to make drumsticks.. ty again

nuttybunnylady
0

nuttybunnylady

This is so easy to make and it's a big hit with my husband, every time I buy drumsticks now he asks me to make these! The only thing I do differently sometimes is add a little bit of sugar (like a pinch) to the heated marinade. Wonderful recipe!

More Reviews

Similar Recipes

Parmesan Chicken II
(419)

Parmesan Chicken II

Firecracker Fried Chicken Drumsticks
(181)

Firecracker Fried Chicken Drumsticks

Oven BBQ Chicken Drumsticks
(66)

Oven BBQ Chicken Drumsticks

Chicken El Dermie Le Hermie
(48)

Chicken El Dermie Le Hermie

Drumsticks with Peach and Honey
(32)

Drumsticks with Peach and Honey

Honey-Glazed Chinese Chicken
(28)

Honey-Glazed Chinese Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 38.7 g
  • 77%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Honey BBQ-Marinated Chicken Drumsticks

>

next recipe:

Parmesan Chicken II