Chicken legs are destined to become runaway success

Chicken drumsticks are often relegated to kids meals, perhaps a notch up from chicken tenders. This is a surprisingly winning and simple preparation — and a nice change from your typical teriyaki marinade — upgraded for easier eating by trimming.

Maple and Cranberry Drumsticks

2 pounds chicken drumsticks

¼ cup cranberry sauce or relish

2 tablespoons good-quality maple syrup

2 tablespoons extra-virgin olive oil

Kosher salt and ground black pepper

1 teaspoon dried sage OR to 2 tablespoons finely chopped fresh sage

Use a sharp chef’s knife or cleaver to cut off the end (ankle) of each drumstick. Discard them. (This step is optional.)

Place the drumsticks in a gallon-size zip-top bag, along with the cranberry sauce or relish, maple syrup, oil, a fourfingered pinch each of the salt and pepper and all of the sage. Seal and massage through the bag to coat evenly. Lay the bag in a glass or ceramic baking dish large enough to hold the drumsticks in a single layer. Let sit for 1 hour at room temperature, turning the bag over a few times, or refrigerate up to overnight.

Heat oven to 375 degrees. Open and pour the contents of the bag into the baking dish, arranging the drumsticks in a single layer. Turn to coat with all the sauce you can extract from the bag. Roast (top rack) for about 45 minutes, until the chicken is golden brown and cooked through, using tongs to turn the drumsticks about halfway through the oven time. Makes 4 servings. Recipe adapted from Harvest: 180 Recipes Through

the Seasons curated by Emilie Guelpa