Fun with a Chicken Parts 2 & 3: Thighs and Drumsticks

We're continuing the chicken theme, so I thought I might as well add a couple of ideas for the rest of the bird. Two thighs and two drumsticks won't go far, so I won't trouble you with exact quantities, but there are a couple of tasty ideas. For the thighs, I'm specifying the air fryer, but anything you can do in an air fryer you can do in an oven. Just be aware that times and temperatures may vary.

As ever be guided by the actual internal temperature of the meat, not by the cooking time. Food Standards Scotland will tell you that 75°C is needed for complete pasteurisation. You will also have a frazzled meal. 70°C is fine, provided it's been at that temperature for at least 30 seconds.

Part 2 Chicken Thighs

For me the best part of the bird, with so many possibilities. For this recipe I would skin them and cook them on the bone. To make them go further you can debone them and cut into smaller pieces. There are so many versions of barbecue sauce. If you were serving as a sauce on the side, a cooked version is preferable. James Martin does a good one - find it here. Gordon Ramsay's is similar.

We all agree that at all costs you should avoid bottled versions. Today you want a marinade which will also be cooked along with the bird. An uncooked version such as this is fine, and feel free to play around with the ingredients. You're looking for a combination of savoury, sweet, umami and hot if you like it hot.

Chicken Thighs with Instant BBQ Marinade

For the marinade

Quantities are approximate.

Good glug (2- 3 tbsp) olive oil; 2 - 3 cloves of garlic, peeled and crushed; chunk of ginger, peeled and grated; 2 - 3 tbsp tomato ketchup; 1 tbsp runny honey (or maple syrup); 1 tbsp dark soy sauce OR 1 tbsp Worcester sauce OR both; 1 - 2 tsp mustard (Dijon or grain); good squeeze of lemon juice; salt to taste.

If you want more heat add tabasco or chilli flakes.

For the chicken thighs

Chicken thighs, skinned, with three deep slashes in each.

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Mix the marinade ingredients together well. I suggest you start with the oil, garlic, ginger and lemon juice, then chuck in the other ingredients a bit at a time, tasting as you go, until you get a blend you're happy with.

Put the chicken in a bowl and add about two thirds of the marinade. Mix well, reserving the rest for later. Cover and refrigerate for at least couple of hours. If you are leaving it for longer, stir from time to time, and take out of the fridge at least half an hour before cooking.

Preheat your air fryer to 180°C.

Cook the chicken for 10 minutes, making sure the marinade is liberally spread. After 10 minutes, turn the chicken and apply the remaining marinade. They may need another 10 minutes but check after 8.

Part 3 Tandoori Chicken Lollipop Drumsticks

You can cook these in your air fryer if you wish, but for the effort involved you'll probably want a bigger batch. Do remember that in Indian restaurants they add colouring to make their tandoori stuff bright red. Yours will be a natural colour.

Disclaimer

You have to remove the tendons from each one. Saddo that I am, I even bought a brand new pair of pliers. Expert chicken jointers will know that one bird is much the same as the other. Well not when it comes to tendons, they're not! Some had 4, while others, I jest not, had 14. The end result is delicious, but I did need a lie down afterwards. Everyone should try it once for swank, but you have been warned.

For the tandoori marinade (this will make enough for a dozen lollipops)

300ml plain yoghurt; 1 tsp garam masala; 1 tsp ground cumin; 1 tbsp chilli powder; ½ tsp ground turmeric; ½ tsp ground cinnamon; 5cm chunk fresh ginger, finely grated; 1 garlic clove, crushed; juice of 1 lemon; tiny pinch of salt.

For the chicken

Using  a heavy knife, chop through the top of the chicken drumsticks at the joint with the thigh to take the knuckle off. The reason for this is to ensure the lollipop can stand up. Turn each drumstick and chop off the bottom of the bone (ie where the foot would have been attached) then push the meat down till it looks like a little ball at the bottom of the drumstick.

Using a pair of pliers, pull the tendons from the bone and discard. Set the drumsticks aside.

(Thus far, I'm giving you the recipe which I found. Since then I've discovered a couple of YouTube videos which may help. The first of these is very much a cheat's way, which will leave the tendons in, but does illustrate the trimming process. The second is a much longer BBQ process, which shows an alternative way of getting rid of the tendons, or frenching (ie French trimming) the lower part of the drumstick bone.)

Add the drumsticks to the marinade and turn until completely coated. Cover and chill in the fridge for at least four hours, preferably overnight.

Preheat the oven to 200°C/180°C fan. Remove the drumsticks from the marinade and shake off any excess. Sit them base side up on a baking tray then roast for 10 to 15 minutes or until the marinade has browned and the chicken is cooked through. See the above reference to internal temperature.

Part 4 Chicken Wings

Oh, who can be ***ed? A cook's perk, perhaps, but with all the rest of the bird to enjoy, why bother? Oh, and buffalo wings, which you see often on menus, have nothing to do with a buffalo. It's a recipe, apparently from a bar in Buffalo NY. (But buffalo mozzarella really does come from buffalo milk. It took me a very long time to persuade an educated friend that I wasn't winding him up.)

Happy chooking.