Garlic Parmesan Drumsticks
Garlic parmesan drumsticks are baked on a sheet pan until crisp, then tossed with butter, fresh garlic, parmesan and red pepper flakes.
Servings: 6 people
Equipment
Ingredients
- 12 chicken drumsticks skin-on and bone-in
- 2 Tablespoons olive oil
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper
- 1 Teaspoon garlic powder
- ½ Cup unsalted butter melted
- 2 Cloves garlic minced
- ½ Cup parmesan cheese shredded
- 1 Pinch red pepper flakes
- parsley freshly chopped, for garnish
Instructions
- Preheat oven to 425 degrees F. Place a wire rack on top of a large sheet pan.
- Remove drumsticks from their package and gently pat them dry with a paper towel.
- Add the drumsticks to a large bowl. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss until the drumsticks are coated.
- Place drumsticks on the sheet pan, ensuring they are not touching.
- Bake for 35 to 40 minutes, or until a digital thermometer inserted into the thickest part of a drumstick without touching the bone reads at least 165 degrees F.
- While the drumsticks are baking, whisk together the melted butter, minced garlic, parmesan cheese, and red pepper flakes in a bowl.
- When the drumsticks are done baking, remove them from the oven and toss with the garlic parmesan butter until evenly coated.
- Garnish with fresh chopped parsley and serve immediately.
Notes
Dry the chicken well: Pat the drumsticks really well before adding the oil and seasonings. The drier the skin is going into the oven, the better it will crisp.
Use the wire rack: This is one step I wouldn't skip. Keeping the drumsticks raised above the pan lets the heat circulate underneath and stops them from sitting in their juices.
Give them some room: Leave space between each drumstick so they roast rather than steam. Use a second pan if you need to.
Use freshly grated parmesan: It mixes much better with the warm butter than pre-shredded parmesan and coats the chicken more evenly.
Add the garlic parmesan butter at the end: Toss the drumsticks while they're still hot from the oven so the butter, garlic and parmesan cling to the chicken without interfering with the crispy skin.
Use the wire rack: This is one step I wouldn't skip. Keeping the drumsticks raised above the pan lets the heat circulate underneath and stops them from sitting in their juices.
Give them some room: Leave space between each drumstick so they roast rather than steam. Use a second pan if you need to.
Use freshly grated parmesan: It mixes much better with the warm butter than pre-shredded parmesan and coats the chicken more evenly.
Add the garlic parmesan butter at the end: Toss the drumsticks while they're still hot from the oven so the butter, garlic and parmesan cling to the chicken without interfering with the crispy skin.
Nutrition
Calories: 454kcal | Carbohydrates: 1g | Protein: 30g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 488mg | Potassium: 362mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 613IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
