I have a freezer full of chicken drumsticks that never get used.....

[sweetheart]

Please can you give me some ideas of what to do with them?
TIA

Why don't they get used? Did you buy them by mistake?

My favourite is a marinade of honey, whole grain mustard, garlic, soy sauce, bit of olive oil, seasoning. After a few hours in that griddle, fry, grill or bbq them. Nice with corn on the cob, coleslaw, salady bits, bread and/or mash.
If they keep getting left because people don't like eating off the bone you could roast them then strip the meat for things like fajitas, pie, pasta etc.

I do exactly what TheMagicToyshop does with them.

That marinade is also good for (uncooked) cocktail sausages and then shove in the oven.

I brought them ages ago - we use lots in the summer when we BBQ a lot of the time as I'm not a big fan of burgers and sausages, I think I brought these for buffet stuff over Christmas and New Year and then ended up not using them.

Similar to PP's above, I do a bbq style marinade (ketchup, soy sauce, honey, garlic, mustard, paprika) and oven cook them and we have them with rice or wedges and corn on the cobs, salad and coleslaw.

For the avoidance of faff, buy the seasoning sachets that come with a roasting bag (Maggi is one of the brands). The bag keeps the meat moist.

I like to use either a chipotle or a jerk paste....sainsburies are pretty good. Or you can make a curry with drumsticks.

Sweet chilli sauce, soy sauce, ginger and lime. Marinade and roast.

Find a dog to give them to. Mine bloody love chicken drumsticks.

This is one of my family's favourites, similar heat to tandoori : )

tyne-teas.blogspot.com/2014/03/spicy-chicken-drumsticks.html

Leave them in the freezer then. BBQ season won't be long....

You can actually do a good casserole with them. Fry chopped onion, set aside then brown the chicken in batches. As onion back, and pour in a mix of stock and wine so that chicken is almost covered. Add a tablespoon each of tomato paste and honey, a stick of cinnamon, one star anise, a few fennel seeds and some thyme. Cover and cook at about 160 for an hour. Then take out and add 1-2 tins chickpeas/butter beans And chunks of carrot or butternut. Replace lid and cook for another 45-60 minutes.

Remove the chicken pieces, take most of skin and strip meat from
Bones. The sauce should have thickened slightly but if not remove some of the grVy and mash a few of the carrots/ beans/ chickpeas to thicken it. Replace meat a s serve with rice/mash

Also freezes well (although if using butternut the individual pieces go mushy).

Put in tray. Add fresh rosemary, garlic cloves
Good olive oil and squeeze a lemon over. Leave lemon halves in tray. Put in fridge overnight and it's amazing