Hello blog-land,
Oh man is it getting toasty in Southern California and like most natives I do enjoy not only the hot summer day but also the occasional hot & spicy dish – some of our favs are spicy crunchy sushi, the amazing kimchi based spicy cream that goes with buttery Hawaiian style ahi poke, and of course spicy Mexican food! But today, we are going to do a twist on a traditionally fried dish. We’re making Hot Wings…but baked…and technically drumsticks…..and they are so good! This appetizer (or main) is so easy and really a crowd pleaser. You could always dunk these bad boys in some oil and fry them up but I generally don’t fry during summer…I mean come on…it’s hot enough already. But the world is your Hot Wing oyster….so to speak…so feel free to do what you like.
The Goods
- 6 drumsticks (bone in, skin on)
- 4 tablespoons Olive Oil
- Seasonings: 2 tsp Garlic Powder, 2 tsp Tumeric, 2 tsp Seasoned Salt (we used Goya Adobo but anything will do), and ground pepper
- 1 tsp Lemon (juice and rind to make sure your lemon is well scrubbed and rinsed)
- Frank’s Red Hot Sauce (or your fav hot sauce)
- 2 tablespoons Butter
Note: I forgot the tumeric in the picture. Don’t be like me, don’t forget your tumeric.
Pre heat oven to 400 degrees F.
Time for the marinade. Mix olive oil, garlic powder, tumeric, seasoned salt, a couple of twists of ground pepper, lemon and a touch of rind. Let the chicken sit (20 min to about 2 hours makes the best combo).
When the chicken is done marinating lay them on a baking sheet and bake for 30 min. Turn over and bake another 20-30 min until internal temp gets to 165 degrees. If you want to get a bit more color feel free to put them under the “High” broiler – but watch them! They can burn very quickly.
Hello Pollo. Feel free to drizzle with a tab of olive oil here to help it get brown and delicious.
Let the chicken go for a hot sauce swim.
Serve up with blue cheese and lemonade spiked with tequila and fresh lime.
Enjoy!
xoxo Shawna
galsinthegalley 