Chicken Drumstick

Drumsticks are the whole lower leg, bone-in with the skin on, and they hold up well to high heat. The dark meat stays juicy through roasting, air-frying, or grilling, which makes drumsticks harder to overcook than breast. A marinade of soy sauce, garlic, and five-spice is a common Singapore treatment before baking or frying. Score the meat before cooking so the marinade reaches past the skin.