Mexican spiced drumsticks. Saturday night we hosted my Young Diabetic Friend for dinner. Spice up your midweek meal with these super tasty Mexican chicken drumsticks (RECIPE BELOW). Simply shake the drumsticks in Coles Mexican seasoning and pop.
In a small bowl, combine all the ingredients. These tasty drumsticks are a delicious summertime entree, served up with a homemade spiced sour cream. It's an easy and delicious dinner! Nowdays, you should can boil Mexican spiced drumsticks using 9 ingredients and 5 steps. Here is how the way you boil it.
Ingredients of Mexican spiced drumsticks
- It’s 2 lb of Chicken drumsticks about 10.
- It’s 1 1/2 of Kosher sea salt.
- Prepare 1/2 tsp of Freshly ground black pepper.
- Prepare 1 tsp of Garlic powder.
- It’s 1 tsp of Opinion powder.
- It’s 1 tsp of Dried oregano.
- Prepare 2 tsp of Chipotle chili powder.
- You need 1 tsp of Ground cumin.
- It’s 1 tsp of Coconut sugar.
Chicken thighs are one of my favorite chicken. Honey-Spice Drumsticks. this link is to an external site that may or may not meet accessibility. Oven-baked spicy chicken drumsticks are just the thing when you're faced with making Spicy Chicken Drumsticks. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel.
Mexican spiced drumsticks step by step
- Preheat oven to 375°F..
- Combine all of the ingredients except for the chicken in a small bowl. Rub the drumsticks with the spice mixture, covering each as completely as possible. Cover with plastic wrap and allowed to rest at room temperature for 30 minutes..
- Face the drumsticks in a single layer in a glass baking dish large enough to hold the chicken without the pieces touching. Roast in the oven for 45 minutes, or until the juices run clear..
- Allow to rest for 5 to 7 minutes before serving..
Warning, this is not a taco or chili seasoning. Note the fancy calligraphy on my custom spice bottle. Just put the chicken in a roasting tray with the spices and let the oven do the work. The Spice-roasted Drumsticks recipe out of our category Chicken! I find that adding the spices half at a time ensures that they really stick to the chicken and don't rub off onto the baking tray.