Peppered Drum Stick Chicken Recipe
Make Peppered Drum Stick Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Proteins
Pepper Crust / Finish
Method
Proteins
Prep the chicken
Pat the drumsticks dry with paper towels. This helps the skin crisp and the seasoning adhere.
Make the dry seasoning
In a small bowl, combine kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika. Mix thoroughly so the blend is uniform.
Season and marinate
Place the drumsticks in a large bowl or resealable plastic bag. Drizzle with olive oil and rub to coat evenly. Sprinkle the dry seasoning mix over the drumsticks and massage it into the skin and under any loose skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed after 10 minutes.
Bring to room temperature
About 20 minutes before cooking, remove the drumsticks from the refrigerator and let them come closer to room temperature. This promotes even cooking.
Arrange and roast
Arrange the drumsticks on the wire rack or directly on the lined baking sheet, skin side up, leaving space between each piece. Roast in the preheated oven for 30–35 minutes, flipping once at 20 minutes if not using a rack, until the internal temperature reaches 165°F (74°C) and the skin is crisp and golden.
Pepper Crust / Finish
Prepare pepper crust
While the drumsticks are roasting, combine the coarsely cracked black pepper and crushed red pepper flakes in a shallow bowl. Melt the butter in a small saucepan or microwave.
Brush and crust
When the drumsticks are about 5 minutes from being done (internal temp about 160–162°F / 71–72°C), remove the pan from the oven. Using a pastry brush, lightly brush each drumstick with melted butter. Press the cracked pepper mixture onto the skin—use your hands to pat it in so the pepper adheres and forms a crust.
Finish roasting
Return the drumsticks to the oven and roast for another 4–7 minutes, watching carefully so the pepper doesn’t burn. The peppered crust should be fragrant and the internal temperature should reach at least 165°F (74°C).
Rest and finish
Remove the drumsticks from the oven and let rest on the rack or sheet pan for 5 minutes. Sprinkle with chopped fresh parsley and lemon zest. Serve with lemon wedges for squeezing over the chicken.