Hähnchenkeulen: German Crispy Baked Chicken Drumsticks

Method3 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 220°C /425°F convection, OR 230°C /450°F on its conventional setting. Use one setting, not both.

2. 2

   Step 2: Strip and finely chop the leaves from 3 rosemary sprigs. Mix 4 tbsp olive oil, 2 tbsp sweet paprika, ½ tsp half-sharp paprika, 1 tbsp curry powder, 1 tsp garlic powder, 1½ tsp salt, chopped rosemary, 1 tsp ketchup and 1 tsp honey into a paste. Rub the paste evenly over all 12 large raw chicken drumsticks and arrange in a single layer on a bare suitable baking tray with space between them.

   Uses 12 large raw chicken drumsticks · 4 Tbsp olive oil · 2 Tbsp sweet paprika powder · 1/2 tsp half-sharp paprika powder (can also use chili or cayenne powder instead) · 1 Tbsp curry powder · 1 tsp garlic powder · 1 1/2 tsp salt · 3 rosemary sprigs, leaves stripped and finely chopped

3. 3

   Step 3: Bake for about 35–45 minutes until crisp outside and a thermometer in the thickest meat away from bone reads at least 165°F /74°C. Continue baking if needed to reach this endpoint. Serve in 4 portions.

   Bake drumsticks · 45 minUses twelve paste-coated chicken drumsticks