Dry Spiced Chicken Drumsticks
These dry spiced chicken drumsticks are so easy to make but really pack a punch with flavour. The seasoning is not too spicy but really enhances the more-ish grilled chicken.
These dry spiced drumsticks go as well with Middle Eastern flavours as they do with North American. Serve these drummers with chickpea salad, dahl and breads for a Middle Eastern treat. Or serve with coleslaw and potato salad for a mid-week North American feast.
- 1 tbsp hot paprika powder
- 1/2 tsp cumin powder
- 1/2 tsp cayenne chili powder (or less if wanted)
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- salt and pepper to taste
- 800 g skin on chicken drumsticks (approx 8 drumsticks)
- 2-3 tbsp vegetable oil
Mix all of the dry spices together in a bowl.
Pour 1 tbsp of vegetable oil over the drumsticks.
Sprinkle the spice mixture over the chicken drumsticks and rub in. Make sure to lift the skin a little to get the spice mixture under the skin.
Leave to rest for 30 minutes. Meanwhile pre-heat an oven to 200ºC.
Place the drumsticks on a baking tray and bake for 45 minutes to an hour until the chicken is browned. The chicken drumsticks will need to be turned occasionally.
Serve with your favourite sides.