Hot Baked Chicken Drumsticks

  • 8 chicken drumsticksdrumsticks2
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 T canola oil
  • 1 stick butter
  • 1/4 C to half of a bottle of Lousiana hot sauce

Preheat oven to 375 degrees F.  Line a large casserole dish with heavy duty aluminum foil.

Place the drumsticks in a large mixing bowl or resealable plastic bags and add garlic powder, chili powder, salt, pepper, and canola oil.  I used two quart size freezer bags and split my seasonings evenly between them (1/4 tsp each of the garlic and chili powders), and I eyeballed the salt and pepper because I like to live dangerously!  Smoosh your chicken around until all of the pieces are evenly coated.  Place the drumsticks in the casserole dish, leaving plenty of space between pieces.  Bake until chicken skin is VERY crispy (anywhere from 50-90 minutes).

When your chicken is almost done, melt the butter in a sauce pan and stir in your hot sauce.  Remove chicken from the oven and add one or two drumsticks at  a time to the sauce.  Dunk the drumsticks and turn them over a few times before placing them back into the casserole dish.  Bake for an additional 10-15 minutes.  Remove from oven to cool.  In the mean time you can rinse and cut up some fresh veggies (or rip into a bag of snap peas) to serve with ranch dressing or bleu cheese.  Enjoy!

recipe adapted from http://www.foodnetwork.com/recipes/melissa-darabian/buffalo-drumsticks-recipe.html

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 506
% Daily Value *
Total Fat 43 g 66 %
Saturated Fat 19 g 93 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 179 mg 60 %
Sodium 1632 mg 68 %
Potassium 319 mg 9 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 28 g 57 %
Vitamin A 27 %
Vitamin C 25 %
Calcium 2 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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