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The best way ever to cook the cheapest cut of chicken. Slightly sweet, slightly spicy, totally awesome! Quick, cheap, and easy!
Ingredients
- 12 chicken drumsticks (about 3 lbs total)
- 2 cups buttermilk
- 1/4 cup plus 2 Tbsp. vegetable oil
- 2 cloves garlic (bruised and skins removed)
- 1 Tbsp. crushed pepper
- 1 1/2 tsp table salt (or 1 Tbsp kosher salt)
- 1 tsp ground cumin
- 1 Tbsp. maple syrup
Directions
- Place chicken drumsticks in a large freezer bag, and add the buttermilk and ΒΌ cup oil.
- Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
- Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
- Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to one hour.
- Preheat the oven to 425 degrees F (220 Celsius). Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
- Drizzle over the 2 remain tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
Tips
- Double bag the chicken, trust me.
- I often get more chicken than is called for and do a double batch since the wings are great leftover, too.
- You can go ahead and mix all the marinade ingredients together first and THEN toss the whole mix in with the wings.
- I go ahead and marinade overnight and every now and then (a couple or three times altogether) sort of squish the bags to make sure everythings mixed up (another good reason to double-bag).
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