Pastrami Wrapped Honey Mustard Drumsticks is a chicken dish that’s nice enough for special occasions, and easy enough for any day of the week!
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group. Click here to join the conversation.
Today’s post is gonna be short, and sweet (or should I say…short and delicious?) just like the recipe I’m sharing! As was the case with many of my most popular recipes, this was born out of “I have no time to cook but I want to eat something delicious for dinner tonight.” It’s really that simple. Here’s the math:
Pastrami = delicious
Honey mustard = delicious
Chicken = delicious
Pastrami + honey mustard + chicken = seriously, so delicious.
And the fact that it’s so easy to make these? Just an added bonus! Whether you try these for shabbos, or for a quick weeknight supper, they’re bound to be a huge hit!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips, and more!
Click here to signup.
- ¼ cup oil
- ¼ cup honey
- ¼ cup mustard
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon soy sauce
- 10 drumsticks
- 10 slices (about 6 ounces) pastrami
- Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together oil, honey, mustard, salt, garlic powder, onion powder, and soy sauce until smooth.
- Place both drumsticks and pastrami slices into the honey mustard mixture, so that they're all fully covered. (Work carefully so the pastrami doesn't rip.)
- One at a time, wrap a slice of pastrami around a drumstick, then place onto prepared baking sheet.
- Bake for 60 minutes, turning halfway through.
- This chicken is best enjoyed fresh, but can be reheated a day or two later.
—-
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something Sweet
—–
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
Thanks for visiting! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Hi. I’m trying this recipe for the first time and I’m not sure whether to bake it covered or uncovered
Uncovered.
Can this be done with boneless breasts also but a different cooking time?
What kind of mustard did you use?
I used spicy brown.
Skin on or off?
I have the same question
Skin or no skin?
Skin on.
should the skin be on or off the chicken? this looks amazing!!
skin on.
Skin? Yes or no?
skin on.
Can you freeze this recipe?
Better to make it fresh.
Will this recipe be good without the salami? Just using the honey mustard sauce?
Sure, just watch that they don’t dry out.
I made this using bone in tops and bottoms. Used corned beef instead of pastrami. Heaven heaven. Shared it with two sisters!!
Thanks alot!
finding it hard to turn them mid way cuz burning hot… and pastrami falling off! I’m a klutz
but this looks amazing.
Use tongs, that will be easiest. Enjoy!
can you do this with boneless chicken breasts?
Yes but you will need to reduce the baking time a LOT.
Can I prepare it and freeze it and bake it fresh?
Can this work with any other type of cold cut?
Yes