Baked Chicken Drumsticks (with Smoky Dry Rub)
Prep Time: 15 minutes | Bake Time: 30 minutes | Total Time: 45 minutes | Serves: 4 – 6
This is so full of flavor. If you like to cook with chiles and chili powders, this recipe is for you. Some smokiness, some spice, and a touch of heat. You can make this chicken as hot as you’d like by adding any amount of ground cayenne pepper to get the heat level you like. There is some heat in the chipotle chile powder, and you can use hot smoked paprika instead of sweet paprika to make this even warmer.
Chicken drumsticks are relatively inexpensive and the recipe is quite easy, which makes this an ideal weekly dinner. I know this may look like a lot of ingredients, but if you cook on a regular basis, most likely you already have these ingredients in your pantry. Each spice is important, adding to the whole mouthful experience. The dark chili powder and ground cloves do add a depth of earthiness that’s so delicious.
This recipe is low carb/Keto and makes a satisfying dinner. Serve with warm, freshly sauteed veggies. Or along with a side of crunchy slaw for a backyard barbeque.
Baked Chicken Drumsticks (with Smoky Dry Rub)
Ingredients
Spice Rub:
- 1 tablespoon chipotle chile powder
- 1 tablespoon smoked paprika, hot or mild
- 3 teaspoons seasoned salt, such as Lawry's
- 1/2 tablespoon roasted garlic powder, or regular garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon dark chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground white pepper, or black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cayenne, optional
Chicken:
- 4-5 pounds chicken drumsticks
- 2 1/2 tablespoons avocado oil
Instructions
- Preheat the oven to 425 degrees.
- Cover a rimmed baking sheet (13×18” works well) with aluminum foil large enough to cover and wrap around the edges of the pan. This makes clean up easy.
- Combine all the dry spices in a small bowl. Set aside.
- Place all the drumsticks in a 2-gallon size sealable plastic bag, or a large bowl.
- Pour the oil into the bag, seal it, and shake/“massage” the bag to distribute the oil. If using a bowl, drizzle the oil over the drumsticks and use your hands or a spoon to toss the chicken to coat with the oil.
- Open the bag and shake about one third of the spice mixture over the chicken, seal the bag and shake to distribute the spices. Open the bag again and add another third of the spices and repeat with shaking and/or “massaging” the bag so the spices evenly coat all the chicken pieces. If using a bowl, same process with adding spices in thirds, and tossing or stirring to coat the chicken.
- You can either save the last third of the spices for another use, or you can go ahead and add the remaining spices, especially if you are using around 5 pounds of drumsticks.
- Once the spices have been evenly dispersed throughout the chicken, open the bag and take out the drumsticks and place them an inch or so apart on the foil-lined baking sheet. You should be able to get them all on a large baking sheet. If not, you can cook these in batches.
- Bake in the preheated oven for 25 minutes, or until a probe thermometer reads 163. (Yes, I know chicken must be cooked to 165 internally. You are going to broil the chicken. That will cook them the last few degrees.)
- Turn the broiler on and allow the chicken skin to crisp up, about 1 minute and 30 seconds. You must watch so that you don’t burn your skin. Your oven may take less or more time.
- Pull the pan from the oven and using tongs, turn the chicken over and broil the other side for another 1 minute and 30 seconds, or until the skin is crispy and nicely browned.
- Remove the pan from the oven and let the chicken cool slightly and serve.
Notes
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