Chicken Drumstick

Tender chicken, savory paprika sauce, and lots of noodles.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

Clean out your pantry with this customizable one-pan dinner, seasoned with whatever spices you happen to have on hand.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

Fried chicken is one of my biggest weaknesses, so naturally I've been perfecting this lighter version for years. I've managed to achieve the same crispy golden texture you get from frying from my oven. Yep, it's skinnier, easier, quicker, and (bonus) there's no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that's moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.