Chef notes
Confession: I have a lot to learn when it comes to football, but I sure do love a friendly get-together where there's spicy appetizers and spirited company with loads of cheering. My sports-watching crew always goes crazy for extra-spicy hot wings, so this week I whipped up a better-for-you version that's roasted, not fried, and totally perfect for your next tailgate or viewing party. Definitely serve each meaty bite dipped in my creamy ranch dressing. It'll be a guaranteed touchdown!
Swap option: *This recipe includes the poultry skin; that’s because the skin provides a more authentic (crispier and moister) result. However, if you’d like to trim the calories and saturated fat, simply remove the large outer layer of skin before adding the seasoning blend.
Ingredients
- 3½ pounds chicken drumsticks (about 10 to 15 drumsticks)*
- 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1/4-1/2 teaspoon cayenne pepper, or to taste
- 1/2-3/4 cup hot sauce
Preparation
1.Preheat the oven to 375°F and line a baking sheet with parchment paper. Pat the drumsticks dry with a paper towel, and arrange them on the baking sheet in an single layer.
2.In a small bowl, mix together the kosher salt, garlic powder, chili powder and cayenne pepper. Then, sprinkle the seasoning blend all over the drumsticks, being sure to coat and pat all sides, rubbing in any excess seasoning that may have fallen onto the baking sheet.
3.Place the drumsticks in the oven and roast for 45 minutes, flipping halfway through. Then, remove the drumsticks from the oven and brush the hot sauce over the tops and bottoms; then place back in the oven for a final 10 minutes. If you’d like them extra-fiery, brush additional hot sauce over the tops right before serving. Enjoy with ranch dressing on the side for dipping.
