Smoked Paprika Chicken Drumsticks
Chicken drumsticks rubbed with smoked paprika, garlic, onion, and cayenne, then baked on a wire rack until browned.
Equipment
- Wire rack
- Rimmed Baking Sheet
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 8 chicken drumsticks patted dry
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tbsp brown sugar optional
- 1 tsp Italian seasoning optional
Instructions
Cooking
- Prep. Pat the drumsticks dry and toss them with the olive oil.
- Season. Mix the spices, coat the chicken, and let it rest twenty minutes.
- Heat. Heat the oven to 425 degrees F and set a rack over a lined baking sheet.
- Bake. Bake forty to forty five minutes, turning once halfway, until the skin is deep brown.
- Rest. Check for 165 F and rest five minutes before serving.
Notes
Substitutions: Italian seasoning and brown sugar can be skipped, and chicken thighs work with the same rub.
Tips: Dry skin and a wire rack are the keys to browning.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition does not include the optional brown sugar and Italian seasoning.