Remember when you were a kid and someone asked, “Which piece of chicken do you want?”
A drumstick, right?
We loved drumsticks when we were young, then gradually evolved to thighs, breasts, and wings – like Hot Wings at a sports bar.
But you know what?
Drumsticks are still as good as ever, they are easy to eat, they are inexpensive, and quite versatile when it comes to recipes.
This inflation business at the grocery stores is getting out of hand. Soon, they’ll be selling eggs one at a time, not per dozen. But I consider rising prices to be a challenge.
I often go shopping with no particular dish in mind, but rather to see what looks good and what’s on special.
This week, I saw a pack of 14 drumsticks priced at $7 and change. That would be two meals for just Nancy and me – and with leftovers. I bought ‘em.
I really enjoy fried drumsticks, but I went a different route. I baked them in the oven. They turned out crispy, juicy, and delicious.
Here’s how.
Start with 7 or 8 drumsticks (more if there’s company) Preheat the oven to 400. Spread the drumsticks on a rimmed baking sheet with parchment paper for easier cleanup and non-stick purposes when flipping the chicken.
Make a paste out of olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika and a whisper of cayenne. Mix well and then brush the paste on each drumstick top and bottom. Bake for 25 minutes, remove, turn the drumsticks, then pop them back in the oven for another 20 minutes. Baste again with pan drippings and enjoy.
Which piece of chicken do you want?
How about a drumstick!
Oven Fried Drumsticks
8 skin-on chicken drumsticks (buy the smallest ones)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper