Well, all my Super Bowl plans got changed with the huge snowstorm, but I still managed to get my munchies made. I wanted to make wings from this recipe from Jaden's blog, but the store was out of wings when I got there. And, of course, I had to make some tweaks to get it to be more NT-friendly.
I started with chicken drumsticks. They're all-natural, locally-raised chicken drumsticks with the skin. I started with almost 4 lbs. of chicken, so we have plenty of leftovers.
They turned out really well, probably because I let them sit overnight with the rub on them. The sugar in the rub mixed with the juices from the chicken and turned into this thick, barbecue-sauce-textured marinade, which made them roast up even stickier and tastier. I can't wait to try this again with actual wings.
Sweet and Smokey and SPICY Chicken Drumsticks
adapted from BBQ Central recipe on Steamy Kitchen
4 lbs. chicken drumsticks
3/4 cup Rapadura
1 Tbsp. Chipotle chile powder
1 tsp. salt
1/2 tsp. garlic powder
Ground pepper
Mix the rub ingredients with the chicken in a large bowl, making sure everything is nicely coated. Cover and let sit in the fridge overnight. The next day, preheat the oven to 425 degrees and put a wire rack over a cookie sheet with a lip, or a jelly-roll pan. Line up the drumsticks on the rack, with some space between each one, and roast for about 30 minutes, turning once during cooking. You can measure the internal temperature, but I just poked them to see the juices running clear. Try to let them cool before gobbling. Makes about a dozen drumsticks.
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