Optional Add-ins for Customization:
- Lemon Herb: Add the zest of one lemon and 1 teaspoon of dried rosemary to the rub.
- Spicy Buffalo: Add 1 teaspoon of cayenne and ½ teaspoon of chili powder. After baking, toss in ¼ cup of hot sauce mixed with 2 tablespoons of melted butter.
- Sticky Soy-Honey Glaze: Mix 3 tablespoons honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Brush onto the drumsticks in the last 10 minutes of cooking.
Equipment You’ll Need
- A large mixing bowl
- Paper towels
- A baking sheet (rimmed to catch drips)
- Wire rack (this is highly recommended for optimal air circulation and crispiness)
- Tongs
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Step-by-Step Cooking Method
Follow these steps meticulously for drumsticks that are guaranteed to be a hit.
Step 1: The Critical Dry Brine (24-48 Hours Ahead – Optional but Recommended)
This is the pro-level step for the crispiest skin imaginable.
- Pat Dry: Thoroughly pat each drumstick completely dry with paper towels. Be relentless here; the drier, the better.
- Season: Evenly sprinkle the drumsticks with about half of the salt from your dry rub mix. Focus on the skin.
- Air Dry: Place the drumsticks on a wire rack set over a baking sheet, uncovered, in the refrigerator for at least 4 hours, but ideally for 24-48 hours. This dehydrates the skin surface deeply, setting the stage for ultimate crispiness.
