To make crispy chicken wings, I swear by the double baking method – lower temperature to start to render out the fat, then higher temperature to crisp up the exterior and cook the meat inside. So why not try it with drumsticks, because who doesn’t like crunchy drumsticks?
SOFTWARE
· 6-8 chicken drumsticks
· 1 T. baking powder
· 1 1/2 t. kosher salt
· 1 1/2 t. freshly ground black pepper
· Your favorite dry rub or sauce (if you want to be really messy)
METHOD
1. Heat the oven to 350 degrees.
2. Prepare a large baking dish with a wire rack inside. Line the baking sheet with foil or parchment paper for easier cleaning.
3. In a large bowl, mix together the baking powder, salt, and pepper. Pat dry the drumsticks and place them in the bowl. Toss to coat.
4. Arrange the drumsticks on the wire rack and roast for 40 degrees.
5. Boost the oven temperature to 425 degrees and roast for another 40 minutes.
6. In another large bowl, add your dry rub or sauce. Place the cooked drumsticks in the bowl and toss while still warm.
7. Enjoy.
VARIANTS
A good spice I’ve used with wings is garam masala, an India spice blend that is very aromatic. A dry rub for BBQ will offer a smoky flavor. If you don’t mind the mess, go with your favorite wing sauce.
