Crispy Bacon-Wrapped Drumsticks for a Savory Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure the chicken is completely thawed and brought to a cool room temperature for no more than 30 minutes. Preheat your oven fully to 400°F (200°C) to ensure the bacon starts rendering immediately.

Prepare a clean workspace and have your baking sheet ready with parchment paper or a wire rack to simplify cleanup. Having all ingredients measured and ready will ensure a smooth wrapping process.

Instructions

Wrapping the chicken

1. 1Wrap the chicken
   Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to ensure the bacon adheres well. Take one slice of bacon and wrap it tightly around each drumstick, starting from the base and working toward the top, overlapping slightly if needed to secure the end.
   Look for The bacon should be wrapped snugly around the meat without gaps.
   Tip If the bacon ends are loose, tuck them underneath the wrap or secure with a toothpick.

At this stage, each drumstick should be wrapped securely in a single layer of bacon. The bacon should be tight enough that it does not unravel, and the ends should be tucked securely.

Ensure the chicken is dry before wrapping, as excess moisture on the surface can prevent the bacon from adhering or crisping correctly during the baking phase.

Roasting the drumsticks

2. 2Bake the drumsticks
   Arrange the wrapped drumsticks on a baking sheet, ensuring they are not touching. Place in the oven and bake until the bacon is crispy and the chicken is fully cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
   Look for The bacon should look golden brown and caramelized with rendered fat.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a wire rack on the baking sheet for even airflow and extra crispiness.

During the roasting phase, the kitchen should fill with the savory aroma of rendering bacon. The bacon should gradually turn from translucent to golden and crispy.

Check that the chicken is browning evenly and that the bacon is not burning. If the bacon crisps too quickly before the chicken is done, you may tent the tray lightly with foil.

Garnishing and serving

3. 3Garnish and serve
   Remove the drumsticks from the oven and let them rest for at least 5 minutes. Sprinkle the chopped fresh parsley over the hot bacon before serving to add a bright, herbaceous finish to the dish.
   Look for The juices should settle and the bacon should look glossy.
   Tip Serve immediately while the bacon remains at its peak crispiness.

Once finished, the drumsticks should look glossy and feel firm to the touch. After resting, the meat will be tender and the bacon will have set into a crispy shell. The fresh parsley should be added just before serving to provide a vibrant color contrast against the deep, caramelized tones of the roasted bacon-wrapped chicken.

Common mistakes

A common mistake is using bacon that is too thick, which prevents the meat from cooking evenly. Another error is overcrowding the baking sheet; if the drumsticks are too close, they will steam rather than roast, resulting in soggy bacon.

Always leave sufficient space between each piece to allow hot air to circulate, which is the secret to achieving that signature crispy exterior.

How to tell it’s done

To determine if the drumsticks are done, insert a meat thermometer into the thickest part of the meat, avoiding the bone. The chicken is safe and ready to eat when it reaches an internal temperature of 165°F (74°C). The bacon should appear dark golden-brown, with a crispy, glistening texture that indicates the fat has rendered properly.

• Poultry: 165°F (74°C) in the thickest part