Oven 'fried' drumsticks and broiled hot 'wings'

[ride4fun]

I've been cleaning out the freezer one package at a time. We had a lot of drumsticks 2+ years old in there.

So I started out making hot wings figuring the buffalo sauce would be good to cover any old taste but last night decided to try to get something more like a fried chicken coating.

For both things I started by steaming the drums in the pressure cooker. How I love that thing, I would never parboil chicken in an open pan as I dislike the cooking poultry smell.

So pressure steam drums 12-13 minutes. The meat is almost falling off the bones at this point. Then I pulled off the skins and gave them to the dogs, figured the skins were most likely to have any old or freezer burn taste.

For the hot wing version I brushed the sauce on the steamed drums and broiled them 2-3 minutes, flipped and broiled another 2-3 minutes. Sauce is butter or margarine, honey and hot pepper sauce to taste.

Last night after I pulled the skins off the drums I dredged them in flour, pepper, bit of cayenne pepper, salt and garlic powder and then in some olive oil and put them in the bottom of the broiler pan in a very hot oven (450) Flipped them after about 5-6 minutes as only the bottoms were getting browned and back in another 5-6 minutes. Gave a good crispy 'skin' effect. Frying would probably have worked too but using the oven sure was easy.

Spray the pan and for broiling the rack with cooking spray first to make cleanup easy.

[Idaho Linda]

That sounds good! I am sure glad you love your pressure cooker. It makes you wonder how they ever fell out of use, doesn't it?

[ride4fun]

I've gotten enough "oh I'd be scared of exploding food all over my kitchen" comments to explain why a lot of people figured they didn't want to use pressure cooking when other technology had made cooking generally quicker and tender cuts of meat more affordable for almost everyone, but I sure am getting a lot of value out mine; I'm sure glad you pitched pressure cookers when I was asking about getting tender chili when starting with dried beans.

[Idaho Linda]

Years ago, you were directed to take the regulator from the pressure cooker to the county extension agent to be tested each year. I suspect that the pressure cookers people were using then may have had some inherent problems. And, no doubt, people were cooking things in them that the directions specifically ask you to avoid.

And, pressure cookers have changed. This is an interesting site: fastcooking.ca/pressure_cookers/new_generation_pressure_cookers.htm