Costco offers a variety of fresh and frozen
chicken breasts, wings, thighs and drumsticks in the warehouses. Whole fryers are
available in some locations. And you can
always grab a delicious, ready-to-eat Costco
rotisserie chicken from the Service Deli.
Baking makes these drumsticks a
tasty but healthy alternative to the
1 quart buttermilk
1 to 2 tablespoons hot red pepper sauce
1 to 2 teaspoons paprika
1 teaspoon salt
12 to 14 drumsticks
3 cups panko crumbs
1 tablespoon salt
2 teaspoons regular or sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground pepper
Prepare the chicken: Mix buttermilk, hot
pepper sauce, paprika and salt in a large
container. Add drumsticks, cover and
Preheat oven to 375 F and grease a large
baking sheet. In a shallow bowl, combine
panko crumbs, salt, paprika, onion and garlic
powders, and pepper. Using tongs, remove
each drumstick from the marinade and
dredge in the crumb mixture. Place on
prepared baking sheet and spray the top of
the chicken with cooking spray. Bake until
golden brown, 45 minutes to 1 hour. Makes
4 to 6 servings.
From Chicken: A Savor the South Cookbook,
by Cynthia Graubart.
½ cup undiluted orange juice concentrate
3 tablespoons fresh lemon juice
¼ cup hoisin sauce
1 tablespoon canola oil
¼ cup sugar
3 tablespoons minced fresh ginger
3 garlic cloves, minced
2 pounds (about 24) chicken wings
3 scallions, slivered
Put orange juice concentrate, lemon juice, hoisin
sauce, canola oil, sugar, ginger and garlic in a large
resealable bag. Seal and shake to mix. Add chicken
wings, seal and shake to coat. Refrigerate overnight
or up to 3 days.
Preheat oven to 400 F. Line a large sheet pan
with greased aluminium foil. Remove wings from
marinade, but save the marinade. Spread wings on
prepared pan, bake for 25 minutes, remove from the
oven and brush (or toss) with the saved marinade.
Bake another 20 minutes or until wings are brown
and shiny. Garnish with sprinkled scallions to serve.
Makes 6 servings as an appetizer.
Recipe is courtesy of the National Chicken Council.
CHICKEN THIGHS WITH
GINGER;PEAR CHUTNEY ~
Marinating the thighs in chutney overnight
yields tender, juicy meat. When time is
short, Cynthia Graubart uses premade
chutney and her go-to is Major Grey’s.
1 small shallot, minced
1 teaspoon canola oil
2 ripe pears, cored, seeded and ;nely diced
¼ cup cider vinegar
1 teaspoon grated fresh ginger
3 tablespoons honey
¼ cup raisins
;⁄; cup pineapple juice
;⁄; cup soy sauce
1 garlic clove, minced
¼ cup canola oil
2 pounds boneless, skinless chicken thighs
Prepare the chutney: Sauté shallots in canola oil over
medium heat. Add pears, vinegar, ginger and honey;
bring to a boil. Reduce heat and simmer until pears
are tender, about 5 minutes. Remove from heat, stir
in raisins and cool before using.
Prepare the chicken: Combine ½ cup pear chutney
with pineapple juice, soy sauce, garlic and oil. Blend
until smooth and pour into a large, resealable bag.
Add chicken thighs, shake to coat and refrigerate for
at least 1 hour or overnight.
To cook: Preheat your broiler and line a broiler pan
with foil. Remove the thighs from the bag and discard
the marinade. Place thighs on the pan and broil for
5 to 6 minutes on one side before turning over and
broiling for an additional 5 to 6 minutes on the other
side, or until the thickest part of the thigh registers
175 F on an instant-read thermometer. Serve with
the remaining chutney. Makes 6 to 8 servings.
From Chicken: A Savor the South Cookbook, by Cynthia Graubart.
sticky? Ideally, the marinade should be a
liquid that will cook into a glaze or coating.
For a new twist, try savory barbecue
sauces, peppery hot sauces or Asian-inspired sticky sauces. And whether
you’re cooking them quickly under the
broiler or baking them in the oven—which
are the top cooking methods for wings—
always line your baking sheet with foil
before cooking. Don’t toss the marinade.
Save some to brush on the wings halfway
through the cooking process.
Whatever your cooking method, boneless, skinless chicken benefits from marinating before cooking. Add rosemary or
sage to equal parts lemon and olive oil for
a quick infusion, or blend a few tablespoons of your favorite rub mix into a few
cups of plain, nonfat Greek yogurt for a
tenderizing blend. Toss the chicken pieces
and your selected marinade into a plastic
zip-top bag and refrigerate for at least four
or up to ;; hours before cooking. C
Costco member Laura Langston is a freelance
journalist and author of numerous novels for
teens and adults.