Drums, Like Wings

Back in the day, I could find chicken “drumettes” – the meatier, easier to eat part of a chicken wing – at one of my local markets pretty regularly.

Now, I am lucky to find packets of whole wings! I know, first world problems, but it was a fave treat, and a pretty cool (and pretty healthy) party snack that I could prepare with regular flour or go gluten-free using almond flour. So, with all that said, I decided to try my mostly kinda healthy chicken wing method on drumsticks.

And, y’know what, it is not too, too bad!

For a sauce, I went with this “Cali Gold” we had picked up somewhere and stirred in some of my own Sherry Peppers Sauce; but you could also try my Buffalo Sauce.

•4 to 6 chicken drumsticks
•1 tsp dried parsley
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp celery salt
•1/2 tsp sea salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
•2 tbsp flour*
•1 tbsp veggie oil

Sauce (for 4 to 6 drumsticks):
•1 cup mustard barbecue sauce
•2 tbsp Sherry Peppers Sauce

*For gluten-free drumsticks, use two tablespoons of almond flour.

Heat your oven to 400º and apply cooking spray to a rack in a foil lined baking pan.

Add the seasonings and flour to a gallon-sized zipper bag and shake to blend.

Add the chicken and shake to coat with the seasoned flour blend.

Pour in the oil and shake again, or arrange the chicken on the prepared rack and spray with the oil.

Bake the chicken for 45 minutes.

While the chicken is baking, make your sauce of choice in a large, shallow bowl.

Remove the chicken from the oven and roll in the sauce to coat before returning to the baking pan. Ladle additional sauce on the chicken, if you like, remembering that any leftover sauce should be discarded.

Pop the chicken back into the oven for 15 more minutes.

And. You are done!

Tasty, wing-style chicken drums. Mebbe not exactly walking around food, but still quite nice, especially with a bit of risotto and garlic sautéed asparagus on the side.


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