Baked Chicken Drumsticks

• servings: 10 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2lb / 1kg Chicken Drumsticks (approx 9-10)

2 ½ tbsp Olive Oil

1 ½ tbsp Brown Sugar

2 tsp Smoked Paprika (can sub regular paprika if that's all you have)

1 tsp Salt

1/2 - 1 tsp Dried Thyme (see notes)

1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper

Dash of Southwest Chipotle

Directions

Seasoning

In a small pot add brown sugar, smoked paprika, onion & garlic powder, thyme, salt, cayenne pepper, black pepper and olive oil and combine until a paste forms. Add a dash more oil if you need to loosen up the paste slightly.

Coar

In a large mixing bowl combine chicken with the seasoning paste. I recommend using your hand, just to get as even coverage as possible.

Space Out

On an oiled wire rack above a baking tray with foil space out the chicken drumsticks, ensuring the meatiest part with the most skin is facing up. Grab a brush and brush over all of the leftover seasoning/oil in the mixing bowl.

Serve

Pop in the oven at 220C/425F for 35mins or until crispy, lightly charred and piping hot through the centre (a thermometer at the thickest part next to the bone should read 75C/165F). You can flip them with 10-15mins cooking time to go to crisp the underneaths if you wish.

Nutrition

• Calories: 107 kcal
• Total Fat: 7.62 g
• Saturated Fat: 1.594 g
• Unsaturated Fat: 5.446 g
• Trans Fat: 0.023 g
• Cholesterol: 42 mg
• Sodium: 281 mg
• Total Carbohydrate: 1.13 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.73 g
• Protein: 8.29 g