Devilish Good Drumsticks
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F (190°C). Place a baking rack on a foil lined baking sheet.
In a shallow bowl, whisk the egg with Dijon and hot sauce until fairly smooth. Measure the bread crumbs, cumin, chili, salt and cayenne into another bowl. A small one with deep sides works well. Stir until evenly blended. Then while stirring the crumbs, gradually pour in melted butter. Work the crumb mixture between your fingers until an even crumb forms.
Holding the end of one drumstick, turn it in the egg mixture until thickly coated. Then place in the crumb mixture and turn to coat. If there are areas still not coated, pick up the crumb mixture and sprinkle over top.You may have to press the crumb mixture onto the chicken. Place on the rack set on the baking sheet. Repeat with remaining chicken and coating.
Bake in the centre of the oven until golden and an instant read thermometer inserted in the thickest part of the drumstick reaches 165°F (74°C), 40 to 45 minutes. There is no need to turn the drumsticks.
If you are not fiery fans, skip the hot sauce and cayenne. You will still get a crispy full flavoured coating. PARTY FARE: Use small drumettes in this recipe and you have tantalizing finger food for a casual buffet and they’re definitely healthier than wings because of the ratio of meat to skin.
|Per 155 g serving||Amount|
|Saturated Fat||6 g|
|Per 155 g serving||% Daily Value|