That’s naked. Not necked. For those of you who aren’t southern, let me explain. Naked means bare, usually without your clothes. Necked means you are without your clothes and doing somethin’ you are supposed to be doin’. And while these chicken drummies aren’t necked, my carnivore husband claims they are dangerously good, even though they are nearly naked. This recipe is from a past issue of Bon Appetit.
Print
Nearly Naked Chicken Drummies
- Total Time: 75 minutes
- Yield: 6-8 servings 1x
Description
These nearly naked chicken drummies are a simple yet flavorful appetizer, marinated with lemon, oregano, and garlic for a delightful taste.
Ingredients
- 2 tbsp (30 ml) lemon juice (or juice from 1/2 lemon)
- 2 tbsp (30 ml) oregano (fresh, if available)
- 2 garlic cloves, pressed
- 1 tbsp (15 ml) olive oil
- 1 1/2 tsp kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 lb (900 g) chicken drummies
Instructions
- Place the chicken drummies in a large resealable plastic bag.
- Add lemon juice, oregano, pressed garlic, olive oil, kosher salt, and black pepper to the bag.
- Seal the bag and toss until the chicken is well coated with the marinade.
- Let the chicken marinate in the refrigerator for at least 30 minutes to 1 hour.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Arrange the marinated chicken drummies on the wire rack.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- For best results, use fresh oregano from your herb garden.
- Allow the chicken to marinate for at least 30 minutes for maximum flavor.
- These drummies are best served hot, straight from the oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0
- Sodium: 450
- Fat: 18
- Carbohydrates: 2
- Fiber: 0
- Protein: 22
- Cholesterol: 75
Now, I can’t personally speak for how dreamy these chicken drummies are, but my carnivore hubby said they were “really good”… twice (in his language this means outstanding). So, it may not seem like they have anything on them, but these nearly naked chicken bites have quite the impact. Maybe they are necked after all.
If You Liked This Recipe, You’ll Love These
- Chicken and Dumplings
- Ultra-Crispy Oven Baked Chicken Drumsticks
- Garlic-Butter and Parmesan Chicken
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
Why does the recipe bake the drummies on a wire rack instead of directly on the baking sheet?
The instructions call for lining a baking sheet with foil and placing a wire rack on top before arranging the chicken. Elevating the drummies on a rack allows hot air to circulate under them, so the skin crisps on all sides rather than steaming in the drippings that pool at the bottom of the pan. 
How long should I marinate the chicken before baking?
The instructions say to marinate in the refrigerator for at least 30 minutes to 1 hour, and the notes reinforce that a minimum of 30 minutes is needed for maximum flavor from the lemon juice, oregano, garlic, and kosher salt marinade. Longer is fine; the prep time in the recipe reflects the full 45-minute marinating window.
How do I store leftovers and how long do they keep?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days. The drummies are best served hot straight from the oven, but they reheat well.
