Marinating Instructions

Remove the skin from the chicken, and with a sharp knife cut 2 - 3 deep slices into the thick part of each raw drumstick. (These gashes will catch the marinade for maximum flavor).

Combine the ingredients for the marinade (all but the butter) and pour into a zip-top bag or large bowl.

Add the chicken to the marinade. Toss to coat, seal the zip-top bag (or cover the bowl), and refrigerate for at least 4 hours, or overnight.

Oven Instructions

Preheat the oven to 400°F, and line a cookie sheet with foil.

Remove each drumstick from the marinade, letting the excess marinade drip off. You can lightly shake each drumstick to help remove the excess, if needed.

Place the drumsticks on the cookie sheet, making sure they do not touch. Brush with melted butter.

Bake for 20 minutes, and then flip each drumstick and bake for another 20 minutes, or until the chicken is cooked through and has reached an internal temperature of 175°F.

Remove chicken from the oven and let it rest for 10 minutes before serving.

Air Fryer Instructions

Preheat the air fryer to 360°F for 5 minutes.

Place the drumsticks into the air fryer, being sure not to crowd them. The drumsticks should not touch.

Cook the chicken in the air fryer for 10 minutes. Flip each drumstick, and air fry for 5 - 6 minutes longer, or until the chicken is cooked through and reaches an internal temperature of 175°F.

Brush the drumsticks with melted butter, and serve.