Broiler

1. Take the drumsticks out of the refrigerator about one hour before you want to cook them. Set the drumsticks on a plate with paper towels to drain while they warm up.

2. Adjust the oven rack to 4 or 5 inches under the broiler and start the broiler. Trim any loose hanging fat from the drumsticks.

3. Pat the drumsticks dry with paper towels and season them on all sides with kosher salt and freshly ground black pepper. Coat the drumsticks with vegetable oil and place them on a broiler pan. Place the pan in the oven.

4. Broil the drumsticks for 12 minutes, then turn them over. Broil the drumsticks another eight minutes, which brings the total broiling time to 20 minutes.

5. Take the pan from the oven and check the internal temperature of a drumstick; it should be at least 165 F. Let the drumsticks rest for two or three minutes, then serve.

Pressure Cooker

1. Heat a couple tablespoons of oil in the pressure cooker, uncovered, on the stove. Use medium-high heat.

2. Pat the drumsticks dry with paper towels and season them to taste with kosher salt and freshly ground black pepper. Place the drumsticks in the pressure cooker.

3. Sear the drumsticks on both sides until golden brown, about three minutes total. Pour about 1/2 cup of wine, water or stock in the pressure cooker and secure the lid.

4. Set the heat on the stove to high. Lower the heat to medium when the pressure cooker reaches maximum pressure.

5. Cook the drumsticks for seven minutes, then place the pressure cooker in the sink. Run cold water over the pressure cooker until the safety lock releases the lid for removal.

6. Take the lid off the pressure cooker and check to see that they reached 165 F. Transfer the drumsticks to the serving dish and serve immediately.