9 replies to this topic

[jnjn]

how can i gets it?
so i have a very tasty marinade recipe for drum sticks.
i broiled them (don't have a grill) for a very long time, turning every now & again & even though the marinade glazed up a bit, the skin was still pretty slimy-like.

is there some sort of easy method to crispy skin when cooking marinated chicken legs?

[Karen]

The marinade can keep it slimy. If you rinse the drumsticks, pat them dry and use a dry rub/dry seasonaing and bake them in the oven at 375 (uncovered) the skin will get super crispy.

[Jam Fan]

a small amount of baking powder in the dry rub season salt, helps to make the make extra crispy skin.

[jnjn]

cool, i'll try that.
thanks guys

[Jam Fan]

i don't marinade them raw. i grill them and then toss them in the marinade like a glaze.

[jnjn]

i don't marinade them raw. i grill them and then toss them in the marinade like a glaze.

do you think if i dry the raw legs real well, broil them, then toss in the marinade it would work?

[Jam Fan]

thats about what i do, whole chicken or pieces, love that crispy skin.

American Test Kitchen on PBS

[jnjn]

sweet, i'll try that before the dry rub method. i just love the taste of this marinade & don't want to give up on it yet
neeeeeed that crispy skin

[deadheadskier]

you can also pan fry the legs in a bit of olive oil after you broil them.

That's what I do when I make Duck Confit to crisp up the skin before serving.

[jnjn]

the legs came out much better this time around!
i dried them, pan fried them, then baked them for a while, tossed them w/ the marinade, then put them back in on broil. what a long process, but it made for a pretty fun project being stuck in the house alllll day.

i couldn't get all the skin crispy, but i did a pretty good job overall.

i was thinking of trying to just bake them low & slow next time the mta shuts down & i'm a prisoner in my own home

thanks for all the pro tips!