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The Best BBQ Drumsticks

written by

Bethany Fisher

posted on

March 21, 2025

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Nothing says summer more than a good BBQ (I know, it’s not summer yet, but one can dream!). 

But honestly, these drumsticks are good any time of year - the BBQ flavors are compounded when mixed with the smoky essence of a grill, or when it’s cold the spices warm you up and fire up your tastebuds. And served with some roasted potatoes slathered with butter? They are smashing!

This recipe is inspired by a recipe that Jesse and Liz Straight and their family love. These drumsticks are served with a tangy white BBQ sauce with a bit of spice…a perfect compliment to the spice rub on the drumsticks! (Or serve ‘em up with whatever your favorite BBQ sauce is!)

Drumsticks:

2 Tbsp. coconut sugar

1 ½ Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. smoked paprika

2 tsp. black pepper

1 ½ tsp. onion powder

1 ½ tsp. chili powder

1 tsp. cinnamon (optional, but adds a nice twist!)

½ tsp. cayenne (optional)

2 Tbsp. water

1 Tbsp. olive oil

2 ½ lbs. chicken drumsticks (or use turkey drumsticks!)

White BBQ Sauce:

1 c. mayonnaise

¼ c. apple cider vinegar

2 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp. prepared horseradish

1 ½ tsp. hot sauce

½ tsp. cayenne (optional, depends on how much spice you like!)

Directions:

1. Heat your oven to 375.

2. While the oven is heating, mix together the dry ingredients for the drumsticks. Add in the water, stir, and let sit for a couple minutes to allow the water to soften the spices. Then add in the oil and let sit for another couple minutes to allow the water and oil to draw out the flavor compounds of the spices.

3. Place a wire rack on your baking sheet. Pat the drumsticks dry with a paper towel, then rub them with the spice rub. Lay them on the wire rack with the fat end facing the edge of the pan. (You can always skip the wire rack if you’re in a hurry and want to get supper on the table as fast as possible, or want to minimize clean up after. A wire rack will just create air flow to give you the crispiest skin possible!)

4. Bake in the oven (or on the grill) for 1 hour.

5. While the drumsticks are cooking, mix up all the ingredients for the sauce. Add as much hot sauce or cayenne ‘til it’s as spicy as you want.

6. Serve the drumsticks with the sauce on the side. Some lemon wedges add a nice bright note to the dish as well!

I think this is my all-time favorite drumstick recipe. They’re quick, easy, and delicious. I highly recommend adding these into your meal rotation!

If you’re looking for more ideas on how to make drumsticks, here’s a few more ideas from Liz Straight:

  • A one-pan meal with drumsticks, brussel sprouts, and diced sweet potatoes tossed in melted lard or bacon fat and sprinkled with salt and pepper. Crumbled bacon on top is a bonus! Nestle everything in a pan and bake at 375 for 60 minutes.
  • Drumsticks, melted lard or tallow, diced potatoes, a few minced garlic cloves, diced tomatoes (canned or fresh), lemon zest to taste, dried or chopped fresh herbs of choice, and olives. Cook the same way as above!
  • Mix equal parts of melted butter and Dijon mustard, mix in dried or chopped fresh herbs of choice (dried basil or tarragon, or fresh thyme recommended!) and paint onto the drumsticks. Cook at 375 for an hour!

And the ideas are endless. Have fun in the kitchen experimenting and finding your family’s favorite!

Cheers!

Bethany

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Tasty Curried Drumstick Recipe

Tasty Curried Drumstick Recipe

Finger food (noun): food that can be taken on a picnic, enjoyed outside or made for a tailgate party, and must be messy, finger-lickin’ good. (From the Whiffletree Farm Dictionary, unabridged.) I don’t know about you, but the beautiful weather this last week has had me thinking about SPRING! While I love soups and roasts and warming comfort food during the wintertime, I’m always ready to ditch the spoons and forks and make finger food again. We have a couple drumstick recipes to share with you this month. The first is curried drumsticks with a zingy yogurt sauce. Bake in the oven, or, if you’re like me, it’s time to break out the grill! Reasons why drumsticks are so great… They are the most economical cut of chicken you can get and can easily be substituted for any recipe calling for thigh meat for half the price!The moist, dark meat is some of the best! Dark meat is richer in vitamins, minerals, and fat than white meat is. Also the skin is amazing for you, full of different minerals than the meat contains. AND dark meat is forgiving - it’s almost impossible to overcook!There are so many variations of seasonings you can do with them, so your loved ones won’t get tired of eating the same thing over and over. Points for being versatile!For those who don’t like to get their fingers dirty, it’s easy to cut the meat off, but for those who don’t mind getting their fingers a little sticky, it’s great fun and saves on some dishes! So without further ado, here is the recipe! Curry-Roasted Chicken Drumsticks with Herbed Yogurt Sauce Chicken: 4 tsp. curry powder 1 Tbsp. kosher salt 1 ¼ tsp. ground cardamom 1 ¼ tsp. packed coconut sugar ¾ tsp. ground ginger ¾ tsp. ground nutmeg ¾ tsp. smoked paprika 2 Tbsp. plus 1 tsp. water 2 Tbsp. plus 1 tsp. extra-virgin olive oil 2 ½ lbs. chicken drumsticks (could also do turkey drumsticks!) Herbed Yogurt Sauce: 1 c. plain Greek yogurt ½ c. fresh cilantro leaves, minced 3 Tbsp. lime juice (2 limes) 2 Tbsp. water, plus extra as needed ½ tsp. grated fresh ginger ½ tsp. honey 1. Adjust oven rack to the upper middle and preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and place a wire rack on the sheet. 2. While the oven is preheating, whisk all the spices and coconut sugar together with the water. Let sit for a few minutes until it has thickened into a paste. Then whisk in the oil (see note below). 3. Pat the chicken drumsticks dry with a paper towel. Roll each drumstick in the curry spice slurry until evenly coated on all sides. Arrange the drumsticks, skin side up, on the prepared rack with the thicken end closer to the edge of the baking sheet (the edges of the baking sheet get the hottest, so this helps them cook more evenly, and the wire rack ensures plenty of air circulation and crispier skin). Spoon any of the excess spice mixture on top, or use a brush to brush on. 4. Roast the drumsticks for 45-50 minutes or until they reach 180 degrees, rotating the sheet halfway through for even cooking. Once they reach 180, turn on the broiler and let the drumsticks sit under it for a few minutes to crisp up the skin. Remove from oven and let sit for 10 minutes before serving. 5. While the drumsticks are roasting, prep the sauce. Simply add all the ingredients together, and add as much water as you want to thin it out to your desired consistency. 6. Serve the drumsticks with the sauce on the side. (For the best enjoyment, no forks or knives allowed.) For an idea of what to serve these drumsticks with, they pair amazingly with a cucumber salad! Note: The flavor compounds of spices are largely fat soluble. Some, however, are water soluble, so adding water and oil ensures every possible nuance of flavor is drawn out! I absolutely love this recipe. It is a perfect combo of warming spices and bright, fresh flavors from the yogurt sauce. It makes a perfect spring dish! Up next on the blog is one other favorite drumstick recipe of ours, so stay tuned! Cheers! Bethany

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I grew up in the sunny south, until our family moved north to Virginia farmland where we lived for many years. To be raised with a connection to land is a heritage I treasure. Over time, that connection has evolved and become more layered.As an adult, I traveled to several areas in the US and abroad, where I worked with horses, cows, goats, chickens, groves, gardens, and vineyards. This work was done for several service projects in contexts rife with socioeconomic and cultural turmoil. That chapter of life brought me shoulder to shoulder with refugees, marginalized women, and struggling families. I witnessed firsthand how a connection to the land impacts the physical, mental, social, and economic health of individuals and communities.Following this impactful season, I settled in Pennsylvania to continue my education and career. When the events of 2020 unfolded, I unexpectedly returned to Virginia, and eventually joined the Whiffletree team. I’ve had various roles— from the store and fields to behind-the-scenes office work— and I've loved every moment. After nearly two years on-site, the time came to return to PA. And I had the huge privilege of continuing to work remotely for Whiffletree. If you’ve emailed, visited our website, or placed orders, you’ve likely interacted with me. Outside of Whiffletree, I work with my partner in PA, helping patients and clients improve pain, mobility, strength, and rehabilitation through physical manual therapy and functional coaching. I also volunteer at a farm that provides nature-centered therapeutic and educational services. My focus is working with rescued and repurposed horses who partner in community programs supporting children, women, families, and veterans. We also have goats and a pig.While I can’t be physically present at Whiffletree as much as I wish, I am deeply committed to its growth. My life experiences have reinforced the importance of nutrient-rich foods, the connection of humans to land and animals, and how farming plays a critical role in building thriving communities. Jesse is a truly gifted and humble leader, and the team he has assembled is second to none. I have immense respect for everyone who works tirelessly every day to make it all possible. Fun Facts: It is quite possible that I have consumed more Whiffletree hotdogs than any other human!I love when I'm with doctors, patients, or clients, and Whiffletree texts flash across my phone screen about hens, cattle, or turkeys :)I started at Whiffletree when there was only one freezer, no inventory system, and no online ordering-- we've grown so much!In my years helping Whiffletree's annual Thanksgiving turkey sale, I've spelled "turkey" incorrectly 15 times total (yes, I counted!). After you say the word countless times for months in a row, your brain plays tricks on you.I've clocked thousands of hours milking cows and goats, and helping farmers at harvests here and abroad.I enjoy being a teacher and mentor to athletes, women, and youth in programs for rehab and strength, trauma recovery, self-defense, and support for autism and other developmental hurdles.

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