Part dinner, part party trick, these puff-pastry-wrapped drumsticks are guaranteed to disappear fast. The chicken marinates in a savory blend of soy sauce, sour cream, paprika and garlic, then gets swaddled in buttery pastry strips and baked until deeply golden. Serve them with a crisp salad — or with our Chicken in Creamy Mushroom Sauce on the side for an extra-indulgent spread.
Ingredients
- 6 chicken drumsticks
- 2 sheets puff pastry
- 1 egg yolk, beaten
- 60 ml (1/4 cup) soy sauce
- 1 tsp paprika
- 2 garlic cloves, minced
- 2 tbsp sour cream
- Freshly ground black pepper
Instructions
- Whisk the soy sauce, sour cream, paprika, pepper, and garlic into a marinade; coat the drumsticks and let sit at least 20 minutes.
- Roll the puff pastry thin and cut into strips.
- Wrap the bony tip of each drumstick in foil so it doesn’t burn.
- Wrap each drumstick in pastry strips, pinch the seams closed, and arrange on a lined baking sheet.
- Brush with egg yolk and bake at 180°C (350°F) for 30 minutes, until golden and the chicken is cooked through.
Tips
- Don’t skip the foil on the bony tips — it keeps them from burning and makes the drumsticks easy to pick up.
- Let the pastry strips overlap slightly and pinch every seam firmly so nothing unwraps in the oven. For more weeknight chicken ideas, try our Quick Chicken Pilaf.
- New to laminated dough? Serious Eats has excellent guides to working with store-bought puff pastry.
Nutrition: Per 100 g: 288 kcal, protein 15.5 g, fat 15.9 g, carbs 20.5 g.