Chicken Drumsticks

Contributed by Chris Lambroia

Recipe Memory Honoring her Mother
Margaret Capizzi

Several years ago, prior to the Pandemic of 2019, I was fortunate enough to meet one of the kindest people I could have imagined. The first time we spoke, there was something about her at this private restaurant in Old Port Cove. At first, I noticed her smile and how she made and held eye-contact. As years went on, it became just her kind and caring way. It was the beginning of a lovely friendship. 

Chris has contributed this recipe to honor her beloved Mother, Margaret, and the memories she has of that time. Although originally from Publix, modifications were made to make it truly Margaret's. Here's to your beautiful Mother, Chris. Thank you for sharing here with all of us.

From Chris...

“This is an old recipe she found in Publix about 7 or 8 years ago, before she got sock. She loved making for the grandchildren. Enjoy!”

Ingredients:

Cooking spray
2 lb chicken drumsticks
1 teaspoon seasoned salt
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 1/2 cups cornbread stuffing mix, coarsely crushed
​
Preheat oven to 350°F. Coat 13-x 9-inch baking dish with spray.

• Coat chicken with seasoned salt. Melt butter and stir in honey; brush one-half of the mixture over chicken.
• Crush stuffing; coat chicken with crumbs, pressing with fingertips to evenly coat.
• Arrange drumsticks in baking dish; drizzle with remaining        butter mixture. Bake 50-60 minutes and until chicken is 165°F.

OTHER OPTIONS

Slow Cooker: Place 2 lb drumsticks in slow cooker. Combine 1 cup chopped onions, 12 oz chunky salsa, 1 teaspoon chili powder, and 1 teaspoon ground cumin; pour over chicken. Cover and cook on HIGH for 2-3 hours, stirring occasionally, and until chicken is 165°F.

Grill: Combine 2 cups mojo marinade and 1 teaspoon Sazón seasoning; toss with 2 lb drumsticks. Let stand 30 minutes (or overnight) to marinate. Preheat grill.
Grill chicken 20-25 minutes, turning occasionally, and until chicken is 165° F.

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