Awhile back I bought a package of chicken drumsticks, somewhat grudgingly, with a sigh. They were on sale ($4.23 for 8 pieces), but I had no clear idea what to do with them. This dry rub makes the chicken very flavourful, and it works with the skin on or off. (We make drumsticks with the skin on here at Casa Fishbowl.)
The Fishbowl dry rub recipe for drumsticks (makes enough for about 8)
1 tsp. paprika
1 tsp. Italian seasoning
freshly ground black pepper (to taste)
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
This doesn’t sound like it makes very much, but it’s fine. Trust me.
Mix the spices together in a small bowl. Dry rub is forgiving so don’t worry if you aren’t a patient and precise measurer (like me). Lightly sprinkle the meaty parts of the chicken. Try for even coverage on all sides of each drumstick. Let them sit quietly – gathering flavour – on a plate while you pull the rest of dinner together, maybe for 30 minutes or so to let the spices soak in a bit. Grill the drumsticks as you normally would, and serve. I imagine you can broil them in the oven too.
We are serving these tonight with a tossed salad and some sweet potato fries. We’ve found that chicken made with this dry rub makes great leftovers for lunch the next day too. Let me know if you try this recipe!
