This drumstick recipe is perfect for those hectic weeknights when you’re looking for something easy with minimal clean up. The smoked paprika and cayenne give these drumsticks a nice kick. I usually pair them with Bacon-Wrapped Asparagus Bundles (see recipe on page 229) or Creamed Spinach and Artichoke (see recipe on page 233).
Preheat the oven to 300ºF. Line a baking sheet with aluminum foil and a baking rack. Grease or spray the rack with oil to prevent the chicken from sticking.
In a paper or plastic bag, combine the paprika, garlic powder, onion powder, baking powder, salt, pepper, cayenne, and nutritional yeast, if using, and shake well. Add the drumsticks to the bag and shake until they are well coated with the spice mixture.
Place the drumsticks on the prepared baking rack and cook for 25 minutes.
After 25 minutes, raise the oven heat to 400ºF. Brush the drumsticks with the melted butter and cook for an additional 20 minutes or until crispy.
Remove from the oven and let cool for 5 minutes before serving.
Make it Dairy-Free: Use ghee if tolerated or replace with tallow or lard. Recipe
Tip: To get the chicken thighs even crispier, set your oven to broil for the last 3 to 5 minutes of cooking.
Nutrition Per Serving: Calories: 200; Total Fat: 12g; Protein: 20g; Total Carbs: 3g; Fiber: 1g; Net Carbs: 1g