Ww 3 Points Beer Broiled Chicken Drumsticks Recipes

WW 3 POINTS - BEER BROILED CHICKEN DRUMSTICKS

Steps:

• Combine 1 cup of the beer, jalapeño pepper, garlic, five spice powder, and salt in a zip-lock bag.
• Add the chicken, squeeze out the air and seal the bag.
• Turn to coat the chicken.
• Refridgerate, turning the bag occasionally, 2 hours or overnight.
• Spray broiler rack with nonstick spray and preheat broiler.
• Transfer chicken to broiler rack, discard marinade.
• Broil chicken 5 inches from heat, turning occasionally and basting with remaining 1/2 cup beer, until thermometer reads 180*F, about 20 minutes.
• 3 points per serving (2 drumsticks).

EASY BROILED DRUMSTICKS

Steps:

• Position oven rack about 8 inches from heat source. Preheat broiler; line a broiling pan with foil. Pat drumsticks dry and trim of fat. Arrange in a single layer on prepared pan.
• Melt butter with garlic and lemon juice over medium-low heat. Season drumsticks with salt and pepper. Brush each lightly with lemon butter.
• Broil, turning often and brushing with lemon butter, until chicken is browned and crisp and has no traces of pink juices when pierced, about 30 minutes. Cool slightly. Serve drumstick with dipping sauces.

TANDOORI-STYLE CHICKEN DRUMSTICKS

Steps:

• Place the chicken in a gallon-size resealable plastic bag.
• Combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. Add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. Add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally.
• Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
• Remove the chicken from the marinade, pat it dry with paper towels, and arrange in one layer on the baking sheet. Brush the chicken on one side with just enough vegetable oil to coat and season it with the salt and 1 /4 teaspoon white pepper. Place the chicken in the oven and cook for 15 minutes. Turn the chicken pieces on the other side and continue to cook 10 to 15 minutes longer until nicely browned and cooked through and an instant- read thermometer inserted into the thickest part of the drumstick (without touching the bone) registers 165 degrees F. Remove the chicken from the oven and let it rest briefly.
• While the chicken is cooking, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, mint, honey, minced garlic, the remaining 1 1 /2 teaspoons ginger, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1/2 teaspoon white pepper in a bowl and stirring until well incorporated. Serve with the chicken.