Description
Juicy, oven-baked chicken drumsticks butterflied for even cooking and crispiness, served with a creamy, tangy, slightly spicy pickle mayo sauce.
Ingredients
For the Chicken:
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8 chicken drumsticks
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp coconut sugar
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1 tsp salt
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½ tsp dry mustard
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½ tsp black pepper
For the Pickle Mayo Sauce:
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½ cup avocado oil mayonnaise
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1 pickle, finely grated
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2 tsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp hot sauce
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1 tsp maple syrup
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¼ tsp garlic powder
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¼ tsp black pepper
Instructions
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Preheat oven to 400°F (200°C).
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Butterfly each drumstick by slicing down the center to the bone and flattening the meat.
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In a small bowl, mix all seasoning ingredients.
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Rub seasoning over butterflied chicken and place on a baking sheet.
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Bake for 30–35 minutes or until internal temp reaches 165°F (74°C).
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Mix all sauce ingredients in a bowl until smooth.
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Serve chicken hot with the pickle mayo sauce for dipping or drizzling.
Notes
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For crispier skin, broil chicken during the last 2–3 minutes.
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Sauce can be made 1–2 days in advance for best flavor.
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Don’t skip draining the pickle before adding to sauce to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American