Thursday, October 7, 2010

Ain't No Thing Chicken

A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger & Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!

Ain't No Thing Chicken Drumsticks

These drumsticks were inspired by the Ain't No Thing Chicken Wing recipe from fellow native Mississippian, Miss Martha Foose.  She's been called Mississippi's Martha, and she's the author of the cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook and her newest one, A Southerly Course. If you're the kind of person who likes to collect and read cookbooks, you'll love both of these because they are just beautiful cookbooks. Foose currently teaches gourmet cooking class at Viking Cooking School, the home of dream Viking ovens and stoves to pine over. Yes! My dream oven, and Mississippi made.

I adapted this to drumsticks, one of my favorite parts of the chicken, but go ahead and serve this marinade with wings like the original recipe if ya like. Either way, just delish! Also great for grilling.

Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings. I use Heinz brand most often.

For more of my favorite chicken recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Ain't No Thing Chicken Drumsticks

©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 1 hour | Yield: About 4 to 6 servings

  • 8 chicken drumsticks
  • 1 cup of chili sauce
  • 1/4 cup of hot sauce
  • 2 tablespoons of apple cider vinegar
  • 2 garlic cloves, minced
  • Pinch of cumin
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1 teaspoon kosher salt

In a glass bowl combine the chili sauce, hot sauce, vinegar, garlic cloves, cumin, ginger, Cajun seasoning and salt. Add the chicken legs, cover and marinade in the refrigerator for 1 hour.

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place an oven safe rack on top. Remove the drumsticks from the marinade, reserving the marinade, and arrange on chicken legs on the rack. Bake at 375 degrees F for about 40 minutes; turn and bake another 20 minutes or until juices run clear and chicken is no longer pink, about 160 degrees on an instant read thermometer. If desired, bring the marinade to a boil and cook for at least 4 minutes or until nicely thickened. Brush over the chicken and return to the oven for about 5 minutes. Actual cooking time may vary depending on the size of the wings.

Cook's Notes: Great for the grill too. Sear over direct heat then transfer to a cooler section of the grill for medium heat to finish, 25 to 30 minutes, or until juices run clear when pierced.

For Wings: Bake at 375 degrees F for 30 minutes, turn and bake another 20 minutes. Brush with boiled marinade, and bake another 5 minutes. Actual time may vary depending on the size of the wings.

Variation: For even more of a kick, eliminate the hot sauce, and substitute one (8 ounce) can of Chipolte peppers, pureed in a blender along with the chili sauce. Thanks Kate!

Important: The original recipe calls for reserving the used marinade and boiling it for brushing at the end, but if you get a bit jeevey about re-using a chicken marinade, just reserve about 1/8 to 1/4 cup of the marinade BEFORE putting the chicken into it. The sauce is a little clumpy, so it really does need a bit of a brushing at the end to pretty them up. Personally I have just boiled the marinade until it was hot and thick & it hasn't bothered me a bit! YMMV


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©Deep South Dish
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Adapted from Screen Doors and Sweet Tea

Check These Recipes Out Too Y'all!

Chili Lime Drumsticks
Root Beer Glazed Drumsticks
Chicken and Gravy
Posted by on October 7, 2010

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  1. Love it Mary!!!!!! Have a great day!

  2. This looks amazing!!

    I just made my first jambalaya last night--I died and went to heaven with that meal, can't believe what I've been missing all these years, but I am from the North after all :)


  3. I have to say YUM! On the menu for this weekend.

  4. Pretty much every meal I've cooked has been from your blog since I discovered it a few weeks ago. Thanks for creating a place to put together all these awesome Southern favorites!

  5. Did I see a sign posted on your blog which read...TEST TASTERS WANTED....? I am here reporting for duty Miss Mary.. These look

  6. I love chili sauce and HAVE to give this a try.

  7. Howdy! I found you on Twitter through Southern Plate, and I'm so glad I did! I love your site! I can't wait to get digging in your recipe index! :)

  8. I'll be checking this out for sure and those recipes at the bottom are new to me!! Oh God there are not enough days in the week....I want to come here and copy all the recipes to put in a file....great job on this blog....always love coming by!

  9. These are not your run o' the mill chicken legs, I love them!

    Great new fall theme on your blog, Mary!

  10. I used this to make chicken thighs last night-all of the guys in my family loved it, and are already asking for pork chops marinated in this mix! Tomorrow night is your white beans! I'm definitely going to have to get both "Sweet Tea..." and "A Southern Plate"! I love your blog!

  11. Just made this last night! What can I say? Not one drumstick left!!

  12. Thank you so much Mignon - glad y'all enjoyed them!

  13. Hi- I purchased the Microhearth Grill pan you advertised on your site to do chicken hot wings. Can you share your recipe on preparing them? I love your website! Thanks! Lana- Southern Gal from Louisiana

    1. Hi Lana! I sent you the wings I do in the grill pan on the email you sent me. Hope that helps!

  14. I'm baking these as I post my comment. I used a homemade chili sauce and I have to bake 'em in 2 batches. I'm making the wings, potato salad, string beans, and blueberry muffins. I'll post my results tomorrow.

  15. These were a BIG HIT!! My daughter and grandsons loved 'em. My oldest grandson said that the wings tasted like the ones they sell at a local farmers market-type place. "Mommom, you stole the man's recipe," he said. I have no idea who he's talking about because I haven't shopped at this place in years. He said these wigs were DELICIOUS. So, I'll definitely be having them often.

    I used whole chicken wings but the next time I'm gonna cut them buffalo style. And, I'll be using the drumsticks next week. Can I marinate the chicken longer than an hour? Thanx for these recipes. It really means A LOT for those us who weren't taught how to cook. I plan on making EVERY one of your recipes!!

    1. That is so good to hear!! I'm glad they enjoyed them and you're welcome. I love to cook and I'm having fun sharing. Notes like your's are very encouraging. You can take chicken overnight or up to 24 hours. I don't think I'd take it longer though.

  16. Well, I'm staring at a completely empty pan right now. Not a drumstick left! My husband ate it like it was gonna be his last meal or something, ha! This was wonderful.
    After a fabulous dinner like this, there is only one thing left for me to do, bring out the Blue Bell ice cream.
    Thank you!


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