Barbecue Spice–Roasted Chicken Drumsticks with White Barbecue Sauce
By Steve DunnPublished on January 30, 2025
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
White Barbecue Sauce
¾ cup mayonnaise 2 tablespoons cider vinegar 2 teaspoons granulated sugar ½ teaspoon prepared horseradish ½ teaspoon kosher salt ½ teaspoon pepper ¼ teaspoon cayenne pepperChicken
1 tablespoon kosher salt 1¼ teaspoons packed brown sugar 1¼ teaspoons pepper 1¼ teaspoons ground coriander 1¼ teaspoons ground cumin 1¼ teaspoons garlic powder 1¼ teaspoons onion powder ½ teaspoon smoked paprika ⅛–¼ teaspoon cayenne pepper 2 tablespoons plus 1 teaspoon warm tap water 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2½ pounds chicken drumsticksBefore You Begin
We developed these recipes with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 2¼ teaspoons in the spice mixture for the chicken. Before applying the spice slurry, smooth the skin over the drumsticks so it is covering as much surface area as possible. This will help the skin render evenly and prevent the meat from drying out.
Instructions
- Whisk all ingredients in bowl until smooth. Refrigerate until needed. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Whisk salt, sugar, pepper, coriander, cumin, garlic powder, onion powder, paprika, and cayenne together in medium bowl. Add water and stir until all spices are hydrated. Let sit until spice mixture has thickened to paste, 2 to 3 minutes. Whisk in oil to make loose slurry.
- Pat drumsticks dry with paper towels. Holding 1 drumstick by bone end, roll in spice slurry until evenly coated on all sides. Let any excess slurry drip back into bowl, then arrange drumstick, skin side up, on prepared rack with thick end closer to edge of baking sheet. Repeat with remaining drumsticks, arranging pieces in 2 rows along length of sheet. Using brush or your fingers, dab any remaining slurry in bowl on tops of drumsticks.
- Roast until drumsticks register 180 degrees, 45 to 50 minutes, rotating sheet halfway through cooking. Turn on broiler and continue to cook until tops of drumsticks are well browned in spots, 2 to 3 minutes longer. Remove from oven and let rest for 10 minutes. Serve, passing sauce separately.
for the sauce
for the chicken
Time
1¾ hoursYield
Serves 4 to 6Ingredients
White Barbecue Sauce
Chicken
Test Kitchen Techniques
Ingredients
White Barbecue Sauce
Chicken
Test Kitchen Techniques
Ingredients
White Barbecue Sauce
Chicken
Test Kitchen Techniques
Why This Recipe Works
Roasting the drumsticks in a 350-degree oven until they reached 180 degrees allowed enough time for their abundant collagen to convert to gelatin, ensuring that each bite was tender and juicy. This cooking method also gently rendered the fat beneath the skin, further enhancing flavor and juiciness. A quick blast under the broiler improved browning and Maillard flavors. Dark-meat chicken is flavorful enough to stand up to bold spices, so we created this spice blend with to showcase the meat’s versatility. We mixed hot water and oil into each spice mix to unlock water- and fat-soluble flavor compounds to round out and boost the flavor. Finally, we put together a white barbecue sauce to further the flavor appeal of the chicken.
Want more? Read the whole storyBefore You Begin
We developed these recipes with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 2¼ teaspoons in the spice mixture for the chicken. Before applying the spice slurry, smooth the skin over the drumsticks so it is covering as much surface area as possible. This will help the skin render evenly and prevent the meat from drying out.
Instructions
- Whisk all ingredients in bowl until smooth. Refrigerate until needed. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Whisk salt, sugar, pepper, coriander, cumin, garlic powder, onion powder, paprika, and cayenne together in medium bowl. Add water and stir until all spices are hydrated. Let sit until spice mixture has thickened to paste, 2 to 3 minutes. Whisk in oil to make loose slurry.
- Pat drumsticks dry with paper towels. Holding 1 drumstick by bone end, roll in spice slurry until evenly coated on all sides. Let any excess slurry drip back into bowl, then arrange drumstick, skin side up, on prepared rack with thick end closer to edge of baking sheet. Repeat with remaining drumsticks, arranging pieces in 2 rows along length of sheet. Using brush or your fingers, dab any remaining slurry in bowl on tops of drumsticks.
- Roast until drumsticks register 180 degrees, 45 to 50 minutes, rotating sheet halfway through cooking. Turn on broiler and continue to cook until tops of drumsticks are well browned in spots, 2 to 3 minutes longer. Remove from oven and let rest for 10 minutes. Serve, passing sauce separately.
for the sauce
for the chicken
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