Roasted Dragon Thumbs

Chris Wilson


Elementary Schoolers love Dragon stories. This fun dish with everyones' favorite, Drumsticks, with the savory glaze is a hit at many family tables.

pinch tips: How to Debone a Chicken




30 Min


1 Hr


2 lb
chicken legs (8)
2 tsp
ground sage
1 pinch
salt (small)
1 pinch
black pepper
1 Tbsp
dry red wine vinegar
1 tsp
garlic powder
1/2 c
prepared hoisen sauce
1 medium
fresh squeezed lime juice
2 Tbsp
fresh cilantro chopped fine

Directions Step-By-Step

Pre Heat oven to 450° F.
Cut away knuckle from bottom of Leg, removing knuckle, tendons, skin, & tissue leaving bone only. Push up the leg meat to the top of the leg making a kind of lollipop.
Hand oil each leg & season each with salt, sage, and pepper. Arrange in black iron skillet so that meat lies on bottom of pan and legs stick out over the edges, none touching
Place skillet in hot oven on bottom rack & roast for 30 minutes.
Mix together hoisen, garlic powder, and vinegar, and as legs begin to brown., baste chicken legs often, making a glaze.
When last of glaze is basted, move the skillet to the top rack to finish cooking the chicken to 160°F internal and getting a dragon's flame char.
When ready, remove legs from skillet, arrange on plate with rice or lo mein and a colorful vegetable, Garnish with cilantro and lime juice.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tags: Quick & Easy, For Kids