Baked Chicken Drumsticks with Simple Side Salad
This recipe for baked chicken drumsticks has already become a staple in this household. It’s so easy to do and they are SO FREAKING GOOD. Crispy as hell, not cooked with oil, and just beyond delicious. You can serve them with whatever you desire; all I know is, I made them last week with a gorgeous side salad and it was a perfect meal. ENJOY!
A quick note: I’ve only used much larger chicken drumsticks for this recipe. The recipe itself calls for “party wings” which are a lot smaller. It doesn’t matter how many you use; total personal preference and the seasoning covers them all!
INGREDIENTS:
For Chicken
1 medium lemon
2 tablespoons baking powder
1 tablespoon plus 1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt (if using no-salt lemon pepper)
4 pounds party chicken wings (36 to 44 separated pieces)
For Salad
2 small heads of soft lettuce, butter lettuce or similar
1 Persian cucumber, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons pepitas
1 avocado, thinly sliced
¼ cup microgreens
Flaky sea salt, optional
For Salad Dressing
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey or maple syrup, optional
1/4 to 1/3 cup EVOO or avocado oil
1/2 teaspoon fresh or dried thyme, optional
INSTRUCTIONS:
Preheat the oven to 425º. Depending on how many wings you are making, you’ll either need one baking sheet or two. Line each with foil, then fit a wire rack inside so the chicken gets a full 360º cripsy bake.
Finely grate the zest of 1 medium lemon until you have 2 teaspoons and place in a large bowl. Add 2 tablespoons baking powder, 1 tablespoon plus 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. If the lemon pepper seasoning you have does not contain salt, add 1 teaspoon kosher salt. Whisk to combine.
Pat your chicken completely dry then toss in the seasoning so they’re evenly coated. Arrange them on the baking sheets so they’re 1/2” apart, and flip them every 20 minutes for the next hour to ensure maximum crunch!
While chicken bakes, combine all salad dressing ingredients in a bowl or salad container if you have one. Whisk/shake it all together and adjust taste according to preference. Assemble your salad and toss with two spoonfuls of the dressing or more if needed. Top with flaky sea salt and serve with chicken!
