Gordon Ramsay Recipes

Gordon Ramsay Chicken Drumsticks Recipe [+Tips]

5 min read

I remember the first time I watched Gordon Ramsay make chicken drumsticks on one of his shows. He wasn’t just tossing chicken in a pan. He was commanding that kitchen like it was a Michelin battlefield. The man made drumsticks look like a gourmet art form. And guess what? They tasted like it too.

Gordon Ramsay’s Chicken Drumsticks are:

  • Crispy on the outside
  • Juicy and tender on the inside
  • Packed with bold, savory flavors
  • A balance of herbs, garlic, spice and sometimes a surprise splash of acidity

It’s rustic. It’s refined. It’s exactly what you’d expect from Ramsay. simple ingredients, elevated with technique.

Gordon Ramsay Chicken Drumsticks Recipe

Ingredients Needed

When I first made this, I assumed I’d need some exotic British-imported seasoning or something. Nope. Everything was in my pantry already.

Here’s what you’ll need:

  • Chicken drumsticks – go for skin-on for max flavor
  • Olive oil – helps with the crisp and the flavor infusion
  • Garlic cloves – smashed, not minced (trust me)
  • Fresh thyme and rosemary. woody herbs make magic with chicken
  • Chili flakes. just enough heat to make things interesting
  • Salt and freshly cracked black pepper – simple, crucial
  • Lemon – zest and juice, for a bright lift
  • Honey or balsamic vinegar (optional) – adds complexity

Pro tip: Keep everything prepped before the heat hits the pan. Ramsay-style cooking moves fast.

Equipment Needed

I once tried making this with the wrong pan and, well, let’s just say the smoke alarm got more action than the chicken. Don’t be me.

Here’s what you actually need:

  • Cast iron skillet or heavy-bottomed frying pan – holds heat like a pro
  • Tongs – for flipping without piercing the meat
  • Small bowl – for your seasoning mix
  • Cutting board + sharp knife. for prepping herbs and garlic
  • Zester or microplane. for that lemon zest finish
  • Oven-safe tray or dish. some versions finish in the oven

No fancy gadgets. Just the basics, used well.

Ingredient Science Spotlight

This part’s geeky-but I love it.

Let’s talk science for a sec:

  • Chicken skin crisps up because of the Maillard reaction. Heat + protein + sugar = that golden brown magic.
  • Garlic releases its oils best when smashed, not chopped. Ramsay knows it boosts flavor without burning quickly.
  • Herbs like thyme and rosemary contain essential oils that infuse into the meat when cooked in hot oil.
  • Lemon zest contains fragrant compounds (limonene, to be exact) that wake up your palate without making it sour.

Basically, every ingredient plays a purpose beyond just flavor. There’s intention behind every sprinkle and sear.

Instructions To Make Gordon Ramsay’s Chicken Drumsticks

Okay-now we cook. I’ll break it down like I’m in the kitchen next to you.

  1. Prep The Chicken

    • Pat the drumsticks dry with paper towels
    • Season generously with salt and pepper

  2. Infuse The Oil

    • Heat olive oil in your pan over medium-high
    • Add smashed garlic cloves, thyme and rosemary
    • Let them sizzle for 1-2 minutes-don’t burn the garlic

  3. Sear The Drumsticks

    • Place drumsticks skin-side down
    • Sear until golden brown (about 3-4 minutes per side)
    • Use tongs, not forks. don’t lose those juices!

  4. Add Heat And Acid

    • Sprinkle chili flakes while the skin crisps
    • Add lemon zest and a squeeze of juice

  5. Finish Cooking

    • Cover and cook on low for 10-12 minutes

      OR

    • Transfer to the oven at 375°F (190°C) for 10 minutes

  6. Optional Glaze

    • Drizzle honey or balsamic vinegar at the end for a glossy finish

  7. Rest & Serve

    • Let the chicken rest for 3-5 minutes off heat
    • Garnish with fresh herbs or an extra lemon wedge if you’re feeling fancy

Boom. Serve with crusty bread or roasted veggies and you’re golden.

Common Mistakes & Fixes

I’ve messed this up enough times to warn you in advance. Let’s dodge these pitfalls:

  • Mistake: Starting With Wet Chicken

    • Fix: Always pat dry. Moisture = steam = soggy skin.

  • Mistake: Burning Garlic

    • Fix: Lower the heat during the oil infusion phase. Burnt garlic = bitter disaster.

  • Mistake: Undercooking

    • Fix: Use a meat thermometer. Chicken is done at 165°F (74°C). Or cut near the bone-juices should run clear.

  • Mistake: Overcrowding The Pan

    • Fix: Sear in batches if needed. Crowded pans steam, not sear.

  • Mistake: Skipping The Rest Period

    • Fix: Let it rest after cooking. Juices redistribute and keep it moist.

Smart Substitutions

Don’t have everything on hand? No worries-I got you.

Try these:

  • Chicken thighs or wings instead of drumsticks – same technique
  • Dried herbs instead of fresh. use half the amount
  • Avocado or sunflower oil instead of olive oil. higher smoke point
  • Lime or vinegar instead of lemon. adjust to taste
  • Maple syrup or agave in place of honey. still gives that sticky glaze

Cooking isn’t just a recipe. it’s a canvas. Ramsay’s version is a starting point. Make it yours.

FAQs

How Long Do I Cook Gordon Ramsay’s Chicken Drumsticks?

Cook the chicken drumsticks for about 35-40 minutes at 400°F (200°C), turning halfway through to get a nice crispy skin.

What Seasoning Does Gordon Ramsay Use For Chicken Drumsticks?

Gordon Ramsay uses a mix of olive oil, garlic, lemon zest, thyme, and salt and pepper for flavoring the chicken.

Can I Marinate Gordon Ramsay’s Chicken Drumsticks Overnight?

Yes, marinating overnight will give the chicken even more flavor. Just make sure to cover and refrigerate them.

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