Who doesn't like crispy chicken drumsticks? I got inspired by this recipe from Nagi of Recipe Tin Eats who used a similar technique to make crispy oven-baked chicken wings. Apart from using baking powder, Nagi also baked the chicken wings at two temperatures: first on low to render the fat and then on high to crisp them up. I'm not sure if this will work for the drumsticks but my guess would be that this may make them too dry.
Below are tips for the best results:
- Remove any moisture from the drumsticks by pat drying with a paper towel
- Press butter or ghee under the skin of each drumstick
- Use gluten-free baking powder mixed in a spice rub for extra crispiness
- Use a rack to allow all the juices drip so the drumsticks remain crispy
Nutritional values (per serving, 2 drumsticks)
|of which Saturated||9.8||grams|
Macronutrient ratio: Calories from carbs (1.1%), protein (30.3%), fat (68.7%)
Ingredients (makes 5 servings)
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Preheat the oven to 200 C/ 400 F. Start by pat drying the chicken drumsticks with a paper towel.
- Using your fingers, rub the ghee or butter under the skin. To do this, simply pull up the skin of the chicken and massage the fat into the flesh. Spread any remaining ghee on top of the skin.
- Mix the spices for the rub: paprika, baking powder and salt. Cover the drumsticks in the rub and place on a baking sheet lined with parchment paper. For even better results, place the drumsticks on a rack.
- Place in the oven and bake for 30-40 minutes until the skin is crispy and the meat is cooked through.
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