These whole chicken drumsticks roast uncovered with Cajun seasoning and cayenne directly on the skin—no breading or glaze. Dry the skin, space the pieces on a foil-lined sheet, and check the thickest meat with a thermometer.
Whole chicken drumsticks roast until browned, then get a glossy soy, honey, and sweet chili glaze. Glazing late helps prevent scorching, while a separately reserved sauce adds a sticky finishing coat and extra sauce for serving.
Two whole chicken leg quarters roast above chunky potatoes and carrots, keeping the seasoned skin out of the drippings. Serve them together on a platter with a light scattering of fresh parsley.
These whole, skin-on drumsticks roast before two thin coats of gochujang, soy, and honey glaze. The finished chicken is glossy and deep red-brown, with caramelized spots, sesame seeds, and sliced scallions.
These whole, skin-on drumsticks cook mostly over indirect heat before a brief turn over the hot side adds char. Brush on BBQ sauce near the end for a shiny glaze, then check each piece with a thermometer before serving.
These whole chicken drumsticks roast uncovered with garlic butter tucked beneath the skin. One baste gives the golden, patchily browned skin a savory sheen; chopped parsley and lemon wedges finish the sheet pan.
These skin-on chicken drumsticks get their flavor from fresh lemon zest, a little juice, and coarse black pepper. Roast them uncovered and spaced apart on a wire rack, then check each piece with a thermometer before serving.
These whole chicken drumsticks soak in salted buttermilk, get a single seasoned-flour coating, and fry in uncrowded batches. Drain them on a wire rack for a crisp, irregular crust, and check the thickest meat with a thermometer before serving.
Bake seasoned, bone-in drumsticks before brushing on two short coats of BBQ sauce. The finished chicken has a sticky reddish-brown glaze and lightly caramelized edges, with sliced green onions scattered over the platter.