So, these are the products that I need for cooking today. Main photo is the result. However, I will describe another option, which we also love very much. Differences between the products is small, but the taste changes drastically. My first option is the main set of spices. Now stores sell very many options. I pick up and advise you of herbs without salt and additional flavor enhancers, no chemicals. Go shopping and choose a store spices not only for cooking this dish, but also to further your culinary masterpieces. Now you can find a lot of things. For example, I'm on the spirit can not stand cloves and the choice of spices pay attention to their composition did not have this ingredient. You can also choose according to your taste, no matter what the set is written for cooking pork, beef, chicken. Importantly, for soups to choose finely minced herbs to prepare the meat more coarsely ground spices.

Regardless of which option you prefer to cook, the first thing we do is marinade for chicken drumsticks. To start with, when necessary, defrost our product, and then thoroughly washed under running water, remove excess moisture with a napkin, towel.

1 marinate: Spices, mayonnaise, soy sauce, garlic (to RUB on a small grater, or skip through the press ), egg, salt to taste, all mix well with a whisk. Option 2 marinating: butter 25 grams (melt in a water bath), add 3 tbsp. soy sauce + 50 ml of vegetable oil, add spices, in this embodiment, is a beautiful combination of rosemary, Basil, Cayenne pepper, salt. Mix all well with a whisk.

Option 1 - chicken drumsticks doused in marinade, massaging well, forcing the marinade under the skin. On the pan put a common package and put the calf in there. The rest of the marinade pour over the drumsticks and tie the package closed with a lid and put into the fridge (do not freeze) on the bottom shelf, away from the freezer. 2 hours (the longer the chicken is marinated, the better, ideally 5-6 hours).

Option 2 - in a pan with dressing - marinade (no bag), can be directly in the baking dish. Lay out the drumsticks, mix well, leave for 30-60 minutes at room temperature, the turning of the tibia for impregnation.

1 preparation: Bake drumsticks in three ways. In the package for baking in foil, in a baking dish or baking sheet. In the package for baking at 200*C for 30 minutes (calf to put in the package on top pour the remaining marinade, close the package and pierce the top in several places), bake at 200*C for 30 minutes, after which the package open and put it in the oven for another 10 minutes. In foil: chicken drumsticks wrapped in foil, bake at 180-200*C for 1 hour; if the tibia from home, not store-bought chicken, 1.5 - 2 hours. In the form for baking at 200* 40 - 50 minutes (preferably from time to time to pour tibia resulting juice or flip)

2 options - put the drumsticks in a baking dish, pour marinade on top and bake in preheated oven at 175*C for 1 hour. In the process of cooking periodically turn the chicken drumsticks so that they are better soaked in dressing and the aroma of spices.

Oh, and finally. Another variant ))) as without it. I noticed that adults love the soft juicy chicken, but the kids prefer crunchy. You would be surprised a photo on my nuggets. As at hand no picture of drumsticks in breadcrumbs, put it for clarity. In order to get a drumstick with a crispy crust on the above options of marinating, do the following: coat the baking pan with parchment, grease with vegetable oil, drumstick, dip them in breadcrumbs, spread on parchment and bake at 200*C for 45 minutes (in the baking process preferably once to turn). Also get crisp can roll drumsticks in semolina.