Sweet & Savory Chicken Legs

Chicken with a handle!

Ingredients

  • 5 pounds (15 to 16) chicken drumsticks

Spice rub

  • 1/2 cup packed brown sugar
  • 1 Tablespoon garlic powder
  • 1 Tablespoon paprika
  • ½ teaspoon chili powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons pepper

Preparation

  1. PREHEAT oven to 375º
  2. PEEL the chicken skin from the drumsticks. Start at the top of the drumstick and peel toward the bone end. Have a pair of kitchen scissors near by to trim off the skin that won’t pull off. It’s okay to leave a bit of skin near the bone end.
  3. PLACE the spices on a dinner or pie plate. Mix thoroughly. Holding 1 drumstick by bone end, sprinkle or press lightly into the spices. Rub on all sides. Pat gently to remove excess. Repeat with remaining drumsticks. Sprinkle any remaining spice rub on the drumsticks.
  4. ARRANGE drumsticks, on a foil-lined 12×18 baking sheet coated with non-stick spray.
  5. BAKE for about an hour (until the drumsticks reach about 200 º).
  6. TENT pan with aluminum foil and let rest for 5 to 10 minutes. Coat the drumsticks in the pan juice if desired.
  7. CONFIDENCE GAINED!
  • Just 5 spices
  • Mix ’em up
  • Press Into the skinned legs
  • Arrange on pan
  • Bake for 1 hour
  • Temp to about 200º
  • Cover for 5 to 10 minutes
  • Enjoy