25-Minute Skillet Roast Chicken Drumsticks

• 8Chicken drumsticks (Skin-on chicken drumsticks)
• 0.25 tspSalt (About 3 pinches)
• 10Whole garlic cloves (About 1 handful)
• 4Thin scallions (Cut into long lengths)
• 3Cheongyang chili peppers (Finely sliced; omit if sensitive to spicy heat)

1. 1

   Do not wash the chicken drumsticks; thoroughly pat the surface dry with paper towels.

2. 2

   Prepare the whole garlic cloves and slice the Cheongyang chili peppers.

3. 3

   Cut 2 stalks of thin scallions into long lengths that fit into the skillet.

4. 4

   Thoroughly preheat the skillet over medium heat.

5. 5

   Without adding cooking oil, place the chicken drumsticks skin-side down in the pan.

6. 6

   Sprinkle about 3 pinches of salt evenly over the chicken.

7. 7

   Cook over medium heat for about 5 minutes without moving the chicken.

   5 minutes
8. 8

   Flip the drumsticks once the skin is golden brown.

9. 9

   Cover the pan with a lid.

10. 10

    Cook for about 10 more minutes over medium heat.

11. 11

    Open the lid and add the whole garlic cloves, thin scallions, and Cheongyang chili peppers.

12. 12

    Toss the vegetables so they are evenly coated in the rendered chicken fat.

13. 13

    Cook over medium heat for about 5 minutes, scraping up the browned bits from the bottom of the pan.

    5 minutes
14. 14

    Lower the heat to low.

15. 15

    Cover with the lid again and let it steam-cook for about 5 minutes.

    5 minutes
16. 16

    Check that the thickest part of the chicken drumsticks is fully cooked through.

17. 17

    Turn off the heat once the internal temperature of the chicken reaches at least 74°C.

18. 18

    Transfer the drumsticks to a plate along with the roasted scallions and garlic, and serve immediately.

Sear the skin side down thoroughly first to make it crispy and savory. The Cheongyang chili peppers can be omitted if you do not want spicy heat.