Peppery Chicken Drumsticks

A long marinade gives these drumsticks a spicy punch through and through! Not a burn-your-mouth spicy just a really flavourful bite!

Ingredients:

3 lb (1.2 kg) chicken drumsticks

1 cup brine from a jar of pickled hot pepper rings

6 tsps baking powder

1 1/2 tsps smoked paprika

1 tsp chili powder

1 1/2 tsps garlic powder

3/4 tsp salt

1/8 tsp pepper

pickled hot pepper rings and green onion to garnish

Place the chicken in a large resealable plastic bag and pour in the hot pepper brine. Remove as much air as you can and seal the bag. Refrigerate overnight for best flavour absorption or if you're in a hurry, at least 4 hours. Flip the bag a couple of times for even flavour.

Line a baking sheet with foil and place a rack on top. Spray the rack with cooking spray. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Preheat oven to 250°F

Mix the baking powder, paprika, chili powder, garlic, salt and pepper in a plastic bag or saved waxed cereal bag. Again make sure the chicken is dried, then drop drumsticks, one or two at a time, in and shake to coat. Place the chicken on the oiled rack.

Bake on the lower rack of the oven at 250°F for 30 minutes.

Then turn the temperature up to 425°F. Flip the drumsticks over and return to the oven on the middle rack for 40-50 minutes. Add hot pepper rings in the last 20-25 minutes. The internal temperature when cooked should read 170°F.

Rest 5 minutes before serving.

Top with sliced green onion, and if you like, cool ranch dressing.

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