Tasty Curried Drumstick Recipe

Finger food (noun): food that can be taken on a picnic, enjoyed outside or made for a tailgate party, and must be messy, finger-lickin’ good. (From the Whiffletree Farm Dictionary, unabridged.)

I don’t know about you, but the beautiful weather this last week has had me thinking about SPRING! While I love soups and roasts and warming comfort food during the wintertime, I’m always ready to ditch the spoons and forks and make finger food again.

We have a couple drumstick recipes to share with you this month. The first is curried drumsticks with a zingy yogurt sauce. Bake in the oven, or, if you’re like me, it’s time to break out the grill!

Reasons why drumsticks are so great…

1. They are the most economical cut of chicken you can get and can easily be substituted for any recipe calling for thigh meat for half the price!
2. The moist, dark meat is some of the best! Dark meat is richer in vitamins, minerals, and fat than white meat is. Also the skin is amazing for you, full of different minerals than the meat contains. AND dark meat is forgiving - it’s almost impossible to overcook!
3. There are so many variations of seasonings you can do with them, so your loved ones won’t get tired of eating the same thing over and over. Points for being versatile!
4. For those who don’t like to get their fingers dirty, it’s easy to cut the meat off, but for those who don’t mind getting their fingers a little sticky, it’s great fun and saves on some dishes!

So without further ado, here is the recipe!

Curry-Roasted Chicken Drumsticks with Herbed Yogurt Sauce

Chicken:

4 tsp. curry powder

1 Tbsp. kosher salt

1 ¼ tsp. ground cardamom

1 ¼ tsp. packed coconut sugar

¾ tsp. ground ginger

¾ tsp. ground nutmeg

¾ tsp. smoked paprika

2 Tbsp. plus 1 tsp. water

2 Tbsp. plus 1 tsp. extra-virgin olive oil

2 ½ lbs. chicken drumsticks (could also do turkey drumsticks!)

Herbed Yogurt Sauce:

1 c. plain Greek yogurt

½ c. fresh cilantro leaves, minced

3 Tbsp. lime juice (2 limes)

2 Tbsp. water, plus extra as needed

½ tsp. grated fresh ginger

½ tsp. honey

1. Adjust oven rack to the upper middle and preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and place a wire rack on the sheet.

2. While the oven is preheating, whisk all the spices and coconut sugar together with the water. Let sit for a few minutes until it has thickened into a paste. Then whisk in the oil (see note below).

3. Pat the chicken drumsticks dry with a paper towel. Roll each drumstick in the curry spice slurry until evenly coated on all sides. Arrange the drumsticks, skin side up, on the prepared rack with the thicken end closer to the edge of the baking sheet (the edges of the baking sheet get the hottest, so this helps them cook more evenly, and the wire rack ensures plenty of air circulation and crispier skin). Spoon any of the excess spice mixture on top, or use a brush to brush on.

4. Roast the drumsticks for 45-50 minutes or until they reach 180 degrees, rotating the sheet halfway through for even cooking. Once they reach 180, turn on the broiler and let the drumsticks sit under it for a few minutes to crisp up the skin. Remove from oven and let sit for 10 minutes before serving.

5. While the drumsticks are roasting, prep the sauce. Simply add all the ingredients together, and add as much water as you want to thin it out to your desired consistency.

6. Serve the drumsticks with the sauce on the side. (For the best enjoyment, no forks or knives allowed.)

For an idea of what to serve these drumsticks with, they pair amazingly with a cucumber salad!

Note: The flavor compounds of spices are largely fat soluble. Some, however, are water soluble, so adding water and oil ensures every possible nuance of flavor is drawn out!

I absolutely love this recipe. It is a perfect combo of warming spices and bright, fresh flavors from the yogurt sauce. It makes a perfect spring dish!

Up next on the blog is one other favorite drumstick recipe of ours, so stay tuned!

Cheers!

Bethany