Chicken Drumsticks: 12 Cheap, Crispy Family Dinners That Stretch a Tight December Budget

Chicken drumsticks are the quiet hero of a tight December budget. They are one of the cheapest cuts in the meat case, they stay juicy even when you cook them a little too long, and kids happily eat them with their hands. That is why crispy oven-baked drumstick videos keep pulling in huge numbers on YouTube: one sweet and sticky honey version has passed 870,000 views, and a classic oven-roasted recipe sits at about 5.4 million. While the holidays drain the wallet, a family pack of drumsticks can carry dinner for days. If you need more ideas for lean weeks, our cheap pantry dinners pair well with this list. Here are 12 easy drumstick dinners, each with a short story, what you will need and simple steps..

Sweet and Sticky Honey Garlic Chicken Drumsticks

This is the recipe that made drumsticks go viral. The trick is to bake them hot until the skin crisps, then brush on a glaze of honey, garlic and soy sauce for the last few minutes so it turns thick, glossy and sticky without burning. Roast a tray of baby potatoes next to them and dinner for six costs less than one takeout order. Sprinkle sesame seeds and green onions on top and watch the pan disappear. For another cozy one-pan supper, see our chicken and potato dinners..

You will need: 12 chicken drumsticks, 1 tablespoon oil, salt and pepper, 1/3 cup honey, 3 tablespoons soy sauce, 4 garlic cloves (grated), 1 tablespoon rice vinegar, sesame seeds, 2 green onions and 1 1/2 pounds baby potatoes.

How to make it: 1. Heat the oven to 425 degrees F and pat the drumsticks very dry. 2. Toss the drumsticks and halved potatoes with oil, salt and pepper and spread them on a large sheet pan. 3. Bake for 35 minutes, turning once. 4. Simmer the honey, soy sauce, garlic and vinegar for 3 minutes until slightly thick. 5. Brush the glaze over the chicken, bake 8 to 10 minutes more until sticky, then top with sesame seeds and green onions.

Grandma’s Sunday Oven-Baked Drumsticks With Potatoes

Long before anyone filmed dinner for the internet, grandmothers were rubbing chicken legs with paprika, garlic and a little oil and sliding them into the oven next to the potatoes. The juices drip down and flavor everything in the pan, so the potatoes come out soft in the middle and golden on the edges. It is simple, it smells wonderful, and nobody leaves hungry. Make your own paprika rub with our homemade seasoning blends and you will save even more.

You will need: 8 chicken drumsticks or 4 leg quarters, 2 tablespoons oil, 2 teaspoons sweet paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, 2 pounds potatoes and 1/2 cup chicken broth.

How to make it: 1. Heat the oven to 400 degrees F. 2. Mix the oil, paprika, garlic powder, salt and pepper and rub it over the chicken. 3. Cut the potatoes into chunks and spread them in a roasting pan with the broth. 4. Set the chicken on top of the potatoes. 5. Bake for 50 to 55 minutes, basting once, until the skin is golden and the potatoes are tender.

Barbecue Chicken Drumsticks in One Roasting Pan

Barbecue chicken drumsticks are the easiest crowd dinner there is. Coat them in sauce, add sliced peppers and onions to the pan, and let the oven or a slow cooker do the rest. In the slow cooker they turn fall-off-the-bone tender in about 4 hours on high; in the oven they get sticky edges in under an hour. Brush on fresh sauce at the end so the color stays bright. A jar of sauce is fine, but our homemade barbecue sauce costs less and tastes better.

You will need: 12 chicken drumsticks, 1 1/2 cups barbecue sauce, 1 onion, 2 bell peppers, 1 teaspoon smoked paprika, salt and pepper.

How to make it: 1. Season the drumsticks with smoked paprika, salt and pepper. 2. Slice the onion and peppers and spread them in a roasting pan or slow cooker. 3. Toss the chicken with 1 cup of the sauce and lay it on top. 4. Bake at 400 degrees F for 45 to 50 minutes, or cook on high in a slow cooker for 4 hours. 5. Brush with the remaining sauce and broil or bake 5 minutes more until sticky.

Cozy Chicken Drumstick Stew With Root Vegetables

A stew is how you stretch eight chicken drumsticks to feed a big table. Brown them first for flavor, then let them simmer with carrots, potatoes, celery and onion until the meat slides off the bone. Pull out the bones before serving and everyone gets a bowl full of tender chicken and thick herby gravy. It tastes even better the next day, which makes it perfect for busy December weeknights. For more set-it-and-forget-it meals, browse our cheap slow cooker dinners.

You will need: 8 chicken drumsticks, 2 tablespoons flour, 2 tablespoons oil, 1 onion, 3 carrots, 2 celery stalks, 4 potatoes, 4 cups chicken broth, 1 teaspoon thyme, 1 bay leaf, salt, pepper and parsley.

How to make it: 1. Season the drumsticks with salt and pepper and dust them with flour. 2. Brown them in oil in a large pot, then set them aside. 3. Cook the chopped onion, carrots and celery for 5 minutes. 4. Add the potatoes, broth, thyme, bay leaf and the chicken, then cover and simmer for 45 minutes. 5. Remove the bones, stir the meat back in, season and top with parsley.

Grilled Lemon Pepper Chicken Drumsticks

Lemon pepper chicken drumsticks taste bright and fresh in the middle of a heavy holiday month. A simple marinade of lemon juice, zest, garlic and plenty of cracked black pepper is all they need. Cook them on the grill or a grill pan, turning often, until you get those dark stripes and juicy meat inside. Squeeze over more lemon right before serving. If you are cooking outside anyway, our foil packet dinners can go on the grill right next to them.

You will need: 10 chicken drumsticks, 2 lemons (zest and juice), 3 tablespoons oil, 3 garlic cloves, 2 teaspoons coarse black pepper, 1 teaspoon salt and fresh parsley.

How to make it: 1. Mix the lemon zest, juice, oil, garlic, pepper and salt. 2. Toss the drumsticks in the marinade and chill for at least 30 minutes. 3. Heat a grill or grill pan to medium. 4. Cook the drumsticks for 25 to 30 minutes, turning every few minutes, until the inside reaches 175 degrees F. 5. Squeeze over fresh lemon and sprinkle with parsley.

Teriyaki-Style Glazed Drumsticks Over Rice

A homemade teriyaki-style glaze turns cheap drumsticks into something that tastes like your favorite takeout. Soy sauce, a little brown sugar, ginger and garlic cook down into a shiny sauce in minutes. Bake the chicken until crisp, toss it in the glaze, and serve it over a big pot of rice with steamed broccoli. One package of chicken plus a bag of rice feeds the whole family for very little. If your crew loves these flavors, try our easy sushi bake next.

You will need: 10 chicken drumsticks, 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon grated ginger, 2 garlic cloves, 1 tablespoon cornstarch, sesame seeds, green onions, cooked rice and broccoli.

How to make it: 1. Bake the drumsticks at 425 degrees F for 40 minutes, turning once. 2. Simmer the soy sauce, brown sugar, ginger and garlic with 1/2 cup water. 3. Stir in the cornstarch mixed with a little cold water and cook until glossy. 4. Toss the hot drumsticks in the glaze. 5. Serve over rice with broccoli, sesame seeds and green onions.

Crispy Buttermilk Oven-Fried Chicken Drumsticks

You can get that crackly fried chicken crunch without a pot of hot oil. Soak the drumsticks in buttermilk so the meat stays tender, roll them in seasoned flour mixed with a spoon of baking powder, then bake them on a rack so hot air reaches every side. The baking powder is the trick that dries the skin and makes it blister and crisp. They are great hot or cold, so they also work for game days and road trips. For another crowd favorite, check out our smoky turkey legs.

You will need: 10 chicken drumsticks, 2 cups buttermilk, 1 1/2 cups flour, 2 teaspoons baking powder, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and cooking spray.

How to make it: 1. Soak the drumsticks in the buttermilk in the fridge for 1 to 8 hours. 2. Heat the oven to 425 degrees F and set a rack over a sheet pan. 3. Mix the flour, baking powder, paprika, garlic powder, salt and pepper. 4. Roll each drumstick in the flour, set it on the rack and spray lightly with oil. 5. Bake for 45 to 50 minutes, turning once, until deep golden and crisp.

Cajun Spiced Leg Quarters With Red Beans

Leg quarters are the drumstick with the thigh still attached, and they are often the cheapest chicken in the whole store. Rub them with a Cajun mix of paprika, garlic, onion, thyme, oregano and cayenne, then roast or grill them until the skin turns mahogany. Serve them with a pot of red beans and rice and you have a Louisiana-style dinner that feeds a crowd for a few dollars. Love Southern coastal flavors? See our Lowcountry holiday recipes.

You will need: 4 chicken leg quarters or 8 drumsticks, 2 tablespoons oil, 1 tablespoon paprika, 1 teaspoon each garlic powder, onion powder, thyme and oregano, 1/2 teaspoon cayenne, 1 teaspoon salt, plus cooked red beans and rice.

How to make it: 1. Heat the oven to 400 degrees F or heat the grill to medium. 2. Mix all the spices with the oil. 3. Rub the paste all over the chicken. 4. Roast for 45 to 50 minutes, or grill for about 35 minutes, turning often. 5. Serve with red beans and rice and a few lime or lemon wedges.

Smothered Chicken Drumsticks in Onion Gravy

Smothered chicken is Southern comfort at its best. Brown the drumsticks, then cook a pan of sliced onions until soft and sweet, stir in flour and broth, and let the chicken simmer in that gravy until it is fork tender. Spoon it over mashed potatoes so not a drop of gravy goes to waste. Pantry staples, one skillet and a little patience turn the cheapest chicken into a dinner that feels like a holiday. For more old-fashioned comfort food, try our creamed chipped beef on toast.

You will need: 8 chicken drumsticks, salt, pepper, 1 teaspoon garlic powder, 3 tablespoons oil, 2 large onions, 3 tablespoons flour, 2 1/2 cups chicken broth, parsley, mashed potatoes and green beans.

How to make it: 1. Season the drumsticks with salt, pepper and garlic powder and brown them in oil in a large skillet. 2. Set the chicken aside and cook the sliced onions for 10 minutes until soft. 3. Stir in the flour, then slowly whisk in the broth. 4. Return the chicken, cover and simmer on low for 35 to 40 minutes. 5. Sprinkle with parsley and serve over mashed potatoes.

Sticky Sesame Air-Fryer Drumsticks With Garlic Dip

If you own an air fryer, this is your weeknight shortcut. Drumsticks come out crisp in about 25 minutes, and a quick glaze of honey, soy sauce and sesame makes them shine. Scatter toasted sesame seeds and a few chopped walnuts on top for crunch, and mix a cool garlic yogurt dip on the side. No air fryer? Bake them at 425 degrees F instead. Leftovers are great cold, which is why they work so well in our school lunch meal prep ideas.

You will need: 8 chicken drumsticks, 1 tablespoon oil, salt, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon sesame seeds, a handful of walnuts, 1 cup plain yogurt, 1 garlic clove and lemon juice.

How to make it: 1. Rub the drumsticks with oil and salt. 2. Air fry at 380 degrees F for 22 to 25 minutes, turning halfway. 3. Warm the honey and soy sauce together and brush it over the chicken, then air fry 2 minutes more. 4. Top with sesame seeds and chopped walnuts. 5. Stir the yogurt, grated garlic, a pinch of salt and lemon juice for the dip.

Chicken Drumstick Tinga for Taco Night

Tinga is a Mexican dish of shredded chicken in a smoky tomato and chipotle sauce, and drumsticks make a rich, budget-friendly version. Simmer them until tender, pull the meat off the bones, and stir it into the sauce with soft onions. Pile it into warm corn tortillas with avocado, white cheese, onion and cilantro. One pound of meat makes a surprising number of tacos, so taco night costs very little. Want another fun way to serve it? Try our fry bread recipes.

You will need: 8 chicken drumsticks, 1 onion, 2 garlic cloves, 1 can (14 ounces) diced tomatoes, 2 chipotle peppers in adobo sauce, 1 teaspoon oregano, salt, corn tortillas, avocado, crumbled white cheese, cilantro and limes.

How to make it: 1. Simmer the drumsticks in salted water for 30 minutes, then shred the meat and save 1 cup of broth. 2. Blend the tomatoes, chipotles, garlic and oregano until smooth. 3. Cook the sliced onion in a little oil for 5 minutes. 4. Add the sauce, the shredded chicken and the saved broth and simmer for 10 minutes. 5. Serve in warm tortillas with avocado, cheese, cilantro and lime.

How to Make Chicken Drumsticks Stretch Further

A few habits make chicken drumsticks even cheaper. Buy the family pack, then split it into dinner-size freezer bags the same day so nothing goes to waste. Thaw them overnight in the fridge, never on the counter. Pat them dry before cooking for crispier skin. Drumsticks are dark meat, as the Wikipedia guide to chicken as food explains, and food safety rules say chicken is safe at 165 degrees F, but dark meat turns even more tender at about 175 degrees F. Save the bones for broth, and freeze extra meals using our freezer-friendly casseroles.

You will need: A family pack of chicken drumsticks, zip-top freezer bags, a marker, an instant-read thermometer and a large pot for broth.

How to make it: 1. Divide the family pack into bags of 6 to 8 drumsticks and label each with the date. 2. Add a marinade to some bags before freezing so they thaw already seasoned. 3. Thaw in the fridge overnight before cooking. 4. Cook until an instant-read thermometer in the thickest part reads at least 165 degrees F, ideally 175 degrees F. 5. Simmer the leftover bones with onion and carrot for an easy homemade broth.