Baked Dry Rub Chicken Drumsticks
Need a super simple, super affordable baked chicken recipe -- that also happens to be low carb & gluten free? Baked Dry Rub Chicken Drumsticks should do you!
How about some tasty Baked Dry Rub Chicken Drumsticks in the April 2, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale, or generally affordable! These are so easy to throw together, and give you a lot of the flavor of breaded drumsticks (or chicken wings), but without that pesky breading.
You know how chicken drumsticks are affordable in general, but often go on sale extra super cheap? This week I picked up 5 pounds of drumsticks for just $3.47, then realized that sometimes we get tired of one recipe before we get through a whole big pack. Soooo... I split the pack in half and cooked it up two different ways, meaning that you get two Sunday Scratchups recipes this week.
If you have a large family pack of chicken drumsticks to use up this week, check out this sheet pan rosemary chicken drumsticks recipe as well -- it will take care of the other half!
Baked Dry Rub Chicken Drumsticks
Ingredients
2.5 lbs chicken drumsticks (5-8 drumsticks, depending on size)
2 tablespoon olive oil
1 tablespoon chili powder
¼ teaspoon cayenne
½ tablespoon smoked paprika
1 teaspoon garlic powder
sea salt, to taste
black pepper, to taste
Directions
Set a baking rack on top of a foil-lined baking sheet and spray it with cooking spray. Cut excess skin off drumsticks, if desired. Place drumsticks in a large bowl and toss them in olive oil & spices to coat.
Arrange drumsticks in a single layer on the baking rack, then bake at 400 degrees for 50 minutes, using tongs to flip over halfway through. (Note: I had large drumsticks here; if yours are smaller you may need to adjust the cooking time downward a little to compensate.)
Serve with ranch or blue cheese dressing for dipping (optional).
Dry rub chicken drumsticks aren't too spicy...
I made a mild version of dry rub chicken legs this week, but you can use this recipe as a starting point. Bump up the cayenne & chili powder for spicier chicken, or otherwise spice these up differently to match your own taste on any given day.
This Baked dry rub chicken drumsticks recipe is naturally low carb and gluten free -- and can be a nice meatier variation on the usual wings!
Baked Dry Rub Chicken Drumsticks, printable recipe
Baked Dry Rub Chicken Drumsticks
Ingredients
- 2.5 lbs chicken drumsticks (5-8 drumsticks, depending on size)
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- ¼ teaspoon cayenne
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- sea salt, to taste
- black pepper, to taste
Instructions
- Set a baking rack on top of a foil-lined baking sheet and spray it with cooking spray.
- Cut excess skin off drumsticks, if desired.
- Place drumsticks in a large bowl and toss them in olive oil & spices to coat.
- Arrange drumsticks in a single layer on the baking rack, then bake at 400 degrees for 50 minutes, using tongs to flip over halfway through.
- (Note: I had large drumsticks here; if yours are smaller you may need to adjust the cooking time downward a little to compensate.)
- Serve with ranch or blue cheese dressing for dipping (optional).
Notes
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Yum!!! I'm so obsessed with chicken recipes! I'm saving this to try! Thanks so much for sharing!
Xox, Emily
CarefreeBlonde.com
Here's a super easy slow cooker recipe that my good friend shared with me, and it's a *huge* hit with my whole family. It's from recipesthatcrock.com:
Mississippi Chicken:
Place 3 lbs. boneless skinless chicken thighs in slow cooker, sprinkle on one packet of brown gravy mix and one packet of ranch dressing mix, put 2 tablespoons diced butter on top, and add 6 pepperoncini. Cook on low 4-5 hours. Delicious!
I use less butter than the original recipe calls for, because I thought it was a little too greasy. You can also use skin on, bone in chicken thighs (just cook longer and skip the butter altogether). I forgot to use the peperoncini last week, and it was still delicious, but try it with---even if you think you don't like them (I don't, nor do I like spicy food); it really adds a nice extra layer of flavor, even if you pull them out before serving. You can also use skinless boneless chicken breast, and then shred it BBQ style, although I would use about 4 T butter, because otherwise it gets a little dry.
We just had smoked chicken drumsticks this past weekend and they were DELICIOUS! We'll have to try this recipe next!
I just made the dry rub chicken drum sticks utilizing the Perdue .49 cent/lb drum sticks from last week's Jewel sale. They came out perfect. I do not have smoked Paprika but used regular paprika instead. I enjoyed the spicy nature of the dry rub. My hubby said it was a pinch too spicy for his taste, but ate everything. My 11 year old said it was too spicy. I had to remove any spicy rub off the chicken before he would eat it. Next time I make this recipe, my drum sticks will be with this recipe, my hubby's will be with a little less chili powder and cayenne, and my son's will be minus the chili powder and cayenne.
I JUST made this tonight...DELICIOUS! Although I added a Tbsp. of honey, and next time will add more salt. Very good! Thank you!
Made tonight and my family loved them
We tried these tonight. They were really good, thank you! I had to make more rub as it didn't cover all of the drumsticks (I used just under 2.5 lbs and there were eight of them). I need to dial back the chili powder next time as it was fresh and just a tad too hot! I'll definitely be using this recipe again!
Awesome! So glad you enjoyed it. That's the beauty of these types of recipes, too, it's so easy to adjust the spice level to your own family's tastes.
I don’t usually leave reviews but this recipe is awesome!! It is my go-to recipe when I’m making chicken and need something quick and easy. I’ve used it multiple times. Thank you for this yummy recipe!