This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.
I took several weeks last year working on grilled drumsticks to get them just right. The secret of a great chicken leg (drumstick) was in the temperature as usual. Since then I have done mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manner. Here is a scaled down version.
The cooking time make this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.
Just excellent. It always brings a childlike smile to my wife’s face.
- DO NOT SKIP THE PAT DRY or you will not have crispy skin. (See http://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing the chicken)
- Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan and with convection all sides of the drumstick will be nice.
- Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want. I often add the Cayenne but if you have little ones, skip it.
- Scale to any amount you need
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks.
Preheat oven to 425 convection. Pat dry the drumsticks with paper towels. (See http://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
Trim of any extra skin and any loose joint pieces.
Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
June 8 2016