I bought bacon more on a whim, knowing I wouldn't keep it in the fridge for long. I like it, but I try to use it sparingly. This time, I had chicken drumsticks and came up with the idea to wrap them in bacon and bake them. I wasn't in the mood for complicated combinations; I wanted something easy to make but with a clear, distinct flavor compared to plain chicken.
Quick Info
Total Time: about 55 minutes (10 min prep, 40-45 min in the oven)
Servings: 4-6, depending on appetite and sides
Difficulty: easy
Ingredients
12 chicken drumsticks (skinless, if you prefer less fat)
12 long slices of bacon (smoked, not too thick)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1-2 tablespoons sunflower or olive oil (for greasing the pan)
Preparation Method
1. Wash the drumsticks well with cold water. Dry them with paper towels to avoid splattering in the oven and to help the bacon stick better.
2. Sprinkle salt, pepper, and thyme on all sides of the drumsticks. If your bacon is very salty, reduce the salt.
3. Wrap each drumstick in a slice of bacon. Don’t force the bacon; just stretch it slightly and roll it so it stays in place. If your slices are very short, use two.
4. Grease a baking dish with a little oil. Place the drumsticks a bit apart from each other, with the ends of the bacon underneath to prevent them from unraveling.
5. Preheat the oven to 175°C (347°F), heat from top and bottom.
6. Place the dish in the oven, on the middle rack. Bake for 40-45 minutes, until the bacon is browned and the meat is cooked through. If you want extra crispy bacon, you can turn on the grill for the last 5 minutes. Do not cover the dish.
7. Remove from the oven and let them sit for 5 minutes before transferring to a plate.
Why I make this recipe often
It doesn’t require much preparation and the ingredients are accessible. The drumsticks remain juicy, the bacon adds flavor, and they don’t dry out even after reheating. They’re great for both festive meals and regular dinners. The recipe can be doubled for a large dish and doesn’t require constant supervision.
Tips
Thin bacon cooks more evenly and sticks better to the meat.
If you see the bacon coming loose towards the end, use a toothpick to secure it.
If the chicken is very small, shorten the baking time by 5-10 minutes.
Don’t overcrowd the pan, so the meat doesn’t steam instead of browning.
Substitutions
You can use boneless thighs cut into pieces or wings.
Thyme can be replaced with rosemary or oregano.
If you don’t want bacon, wrap in prosciutto or leave it plain, just seasoned.
Variations
You can place a slice of potato or carrot rounds under each drumstick for a ready side dish at the end.
Add a crushed garlic clove or a few allspice berries for a different flavor.
Sprinkle some grated parmesan on top 10 minutes before the end for a different crust.
Serving Ideas
They pair well with grilled vegetables, simple mashed potatoes, or boiled rice.
A green salad or finely shredded cabbage salad goes well for a fresh touch.
If you’re making a festive platter, you can serve them on toothpicks as a warm appetizer.
Frequently Asked Questions
What kind of bacon should I use?
Ideally, use thinly sliced smoked bacon, so it browns easily. If you use very thick bacon, it may remain soft.
Do the drumsticks need to have skin or not?
Either way works, but without skin, they are easier to eat and the bacon sticks better. Skin leaves more fat and may not hold the bacon as well.
Can I cook the recipe with another type of meat?
Yes, it also works with whole thighs, thickly sliced chicken breast, or even turkey.
If I don’t have thyme, what other spices can I use?
You can use rosemary, oregano, dried basil, or even smoked paprika.
Nutritional Values
For 1 bacon-wrapped drumstick: approximately 130-150 kcal, of which 10g protein, 10g fat, 0.5g carbohydrates. Values may vary depending on the type of bacon and how much fat the meat has. The recipe has enough sodium, so be careful with added salt if you need a low-sodium intake.
Storage and Reheating
The drumsticks can be stored in the fridge in a covered container for up to 3 days. They can be reheated in the oven at 160°C (320°F) for 10-12 minutes, or in a skillet over medium heat, covered, for a few minutes on each side. The bacon remains good and doesn’t become rubbery. I do not recommend freezing after baking, as the bacon does not retain its texture.
Quick Info
Total Time: about 55 minutes (10 min prep, 40-45 min in the oven)
Servings: 4-6, depending on appetite and sides
Difficulty: easy
Ingredients
12 chicken drumsticks (skinless, if you prefer less fat)
12 long slices of bacon (smoked, not too thick)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1-2 tablespoons sunflower or olive oil (for greasing the pan)
Preparation Method
1. Wash the drumsticks well with cold water. Dry them with paper towels to avoid splattering in the oven and to help the bacon stick better.
2. Sprinkle salt, pepper, and thyme on all sides of the drumsticks. If your bacon is very salty, reduce the salt.
3. Wrap each drumstick in a slice of bacon. Don’t force the bacon; just stretch it slightly and roll it so it stays in place. If your slices are very short, use two.
4. Grease a baking dish with a little oil. Place the drumsticks a bit apart from each other, with the ends of the bacon underneath to prevent them from unraveling.
5. Preheat the oven to 175°C (347°F), heat from top and bottom.
6. Place the dish in the oven, on the middle rack. Bake for 40-45 minutes, until the bacon is browned and the meat is cooked through. If you want extra crispy bacon, you can turn on the grill for the last 5 minutes. Do not cover the dish.
7. Remove from the oven and let them sit for 5 minutes before transferring to a plate.
Why I make this recipe often
It doesn’t require much preparation and the ingredients are accessible. The drumsticks remain juicy, the bacon adds flavor, and they don’t dry out even after reheating. They’re great for both festive meals and regular dinners. The recipe can be doubled for a large dish and doesn’t require constant supervision.
Tips
Thin bacon cooks more evenly and sticks better to the meat.
If you see the bacon coming loose towards the end, use a toothpick to secure it.
If the chicken is very small, shorten the baking time by 5-10 minutes.
Don’t overcrowd the pan, so the meat doesn’t steam instead of browning.
Substitutions
You can use boneless thighs cut into pieces or wings.
Thyme can be replaced with rosemary or oregano.
If you don’t want bacon, wrap in prosciutto or leave it plain, just seasoned.
Variations
You can place a slice of potato or carrot rounds under each drumstick for a ready side dish at the end.
Add a crushed garlic clove or a few allspice berries for a different flavor.
Sprinkle some grated parmesan on top 10 minutes before the end for a different crust.
Serving Ideas
They pair well with grilled vegetables, simple mashed potatoes, or boiled rice.
A green salad or finely shredded cabbage salad goes well for a fresh touch.
If you’re making a festive platter, you can serve them on toothpicks as a warm appetizer.
Frequently Asked Questions
What kind of bacon should I use?
Ideally, use thinly sliced smoked bacon, so it browns easily. If you use very thick bacon, it may remain soft.
Do the drumsticks need to have skin or not?
Either way works, but without skin, they are easier to eat and the bacon sticks better. Skin leaves more fat and may not hold the bacon as well.
Can I cook the recipe with another type of meat?
Yes, it also works with whole thighs, thickly sliced chicken breast, or even turkey.
If I don’t have thyme, what other spices can I use?
You can use rosemary, oregano, dried basil, or even smoked paprika.
Nutritional Values
For 1 bacon-wrapped drumstick: approximately 130-150 kcal, of which 10g protein, 10g fat, 0.5g carbohydrates. Values may vary depending on the type of bacon and how much fat the meat has. The recipe has enough sodium, so be careful with added salt if you need a low-sodium intake.
Storage and Reheating
The drumsticks can be stored in the fridge in a covered container for up to 3 days. They can be reheated in the oven at 160°C (320°F) for 10-12 minutes, or in a skillet over medium heat, covered, for a few minutes on each side. The bacon remains good and doesn’t become rubbery. I do not recommend freezing after baking, as the bacon does not retain its texture.