These baked drumsticks truly are spicy, but not overwhelmingly so. I like to serve them with sautéed spinach and roasted butternut squash. The chicken and the squash can be roasted together in the same oven, which I find convenient.
You can leave the skin on the drumsticks and rub them with a dry rub, or you can take the skin off and rub them with an olive oil rub. Nutrition information for both options is more or less the same (except for the fat breakdown), and both are excellent, although I almost always take the skin off – chicken skin is rich in omega-6 fats, so not that healthy, and the skinless version is very juicy.
- Olive oil spray (make your own using a spray bottle)
- 8 medium chicken drumsticks (total weight 2 lb.)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- ⅛ teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil (if using skinless drumsticks)
- Preheat oven to 400 degrees F. Line a large baking dish with foil and spray it with nonstick olive oil cooking spray.
- If desired, remove the skin from the drumsticks by pinching it at the top and pulling down, using paper towels.
- Prepare the rub: In a small bowl, combine the spices and (for skinless drumsticks) the olive oil to create a thick paste. Rub the dry rub over the skin-on drumsticks, or pour the paste over the skinless drumsticks and, using your hands, rub it well into the chicken pieces, on all sides.
- Bake 45 minutes, or until cooked through and juices run clear when pierced with a fork.