Oven Baked Chicken Drumsticks
Cook with Essential Oils Dairy Free Healthy Main Dishes Make Ahead Meals Poultry

Crispy Oven Baked Drumsticks with Turmeric

Serves: 4 | Total Time: 8 hours 50 minutes


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Not too long ago, I had no internet for an entire week.

I know, a full-time food blogger without internet sounds pretty dismal, doesn’t it? 

I discovered that the temporary trade-off wasn’t so bad, however.

I took this time to relax. Although I could still engage on social media via my smartphone, (and I did to some extent), I was freed up from the many hours I usually spend just on blogging alone. 

Ahhh, lots of time to just sit and watch the farmers plow their fields. I can’t even tell you how relaxing this is! 

Farmer Country Recipes

I noticed that the hummingbirds are coming by the droves, and they are a hoot to watch. I learned the call of an Oriole, and saw my very first indigo bunting. This is our first spring in the country, so I had a lot of extra time to get a slew of feeders up around the yard. Now that the apple trees are beginning to blossom, the bird activity is a form of entertainment all by itself.

Apple Blossoms

Having a bunch of free time allowed me to really get creative in the kitchen, too. There is something liberating about just creating for the sake of being creative. 

I had a package of chicken drumsticks thawing in the fridge. I perused my spice cabinet in hopes of creating a dry rub for chicken and took a few long minutes to really give the flavors in there some thought. My hope was to create a recipe with turmeric and I had about 2 tablespoons in the jar, so I started there.

Crispy Chicken Drumsticks

After deciding what spices to add to the chicken, I put a little of this and some more of that in a ramekin and tasted it along the way. Starting small paid off, because my first attempt at this homemade dry rub for chicken was way too spicy and thin in its overall flavor (always my biggest flaw when trying something new!). I tried again and added some of the best herbs to season chicken in order to round things out. There was a take two (too heavy on the herbs), take three (too much salt), and by take four, it all came together.

Turmeric Chicken

By the time I had this chicken rub nearly perfected, I ran of ground turmeric. Thankfully, I had some turmeric essential oil in the house. The idea was to add ground turmeric to this homemade chicken spice rub for color, (the health benefits don’t hurt, either), but I discovered that adding turmeric essential oil to olive oil and rubbing it all over the meat not only added some golden color, but it also helps keep the meat moist inside while the skin dries out during the dry brining period.

That, folks, is the secret to crispy drumsticks with the juiciest, most tender meat beneath when you bite into them.

Dry Rub For Chicken

I will be honest, I am so happy with how these oven baked drumsticks turned out. There is a lot of flavor going on, but the balance of herbs, spices, salt and sweet is just right so it isn’t overwhelming. The night I served these, I had completely spaced on making a dipping sauce, but as it turns out, none was needed.

These chicken drumsticks are perfect all by themselves.

Crispy Drumsticks

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Crispy Oven Baked Drumsticks with Turmeric:

There is a lot going on here! Your best bet with these salty, sweet, herby flavors laced with rich spices is a medium to full-bodied Chardonnay, a spicy rosé with fresh minerality, or a dry zinfandel.

These wines have been hand picked for this dish, just click on a wine to learn more:

Beringer Napa Valley Chardonnay 2017


How to make Crispy Oven Baked Drumsticks with Turmeric:

What you’ll need:

  • 5 pounds large chicken drumsticks
  • 2 tablespoons olive oil
  • 2 drops turmeric essential oil
  • 4 tablespoons dried minced onion
  • 1 tablespoon paprika
  • 1 tablespoon ground sage
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

1. Pat clean chicken with paper towels to remove any excess moisture. Thoroughly whisk the turmeric essential oil into the olive oil and rub onto each drumstick, making sure to coat all surfaces. Set aside.

2. Add the remaining ingredients to a gallon zip-lock bag and shake to mix well. Add half of the chicken drumsticks to the bag and shake well until the meat of coated all over. Repeat with the remaining chicken drumsticks.

3. Place the chicken drumsticks on a sheet pan fitted with a wire rack. Refrigerate the chicken for a minimum of 8 hours, uncovered. (Letting the chicken chill while uncovered will dry out the skin slightly, causing it to crisp better when baking.)

4. Preheat oven to 375 degrees F. Transfer the sheet pan with the chicken to the oven, wire rack and all, for 35 minutes or until a meat thermometer registers 170 degrees F. Remove from the oven and allow the chicken to rest for 5 minutes before plating. Serve with a side of red quinoa and rice blend and chopped fresh cilantro for garnishing.

Watch me make this easy poultry rub:

Best Baked Chicken Legs In The Oven
Best Baked Chicken
Dry Rubbed Chicken Drumsticks

Crispy Oven Baked Drumsticks with Turmeric

The Gourmet Country Girl
The secret to crispy baked chicken drumsticks is easy – dry brining! A homemade poultry rub gives this turmeric chicken just the right amount of flavor, no sauce needed! An easy weeknight dinner for family. 
Prep Time 10 mins
Cook Time 35 mins
Chilling and Resting Time 8 hrs 5 mins
Total Time 8 hrs 50 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • gallon ziplock bag
  • sheet pan
  • wire rack

Ingredients
  

  • 5 pounds chicken drumsticks
  • 2 tbsp olive oil
  • 2 drops turmeric essential oil
  • 4 tbsp dried minced onion
  • 1 tbsp paprika
  • 1 tbsp ground sage
  • 2 tsp garam masala
  • 1 ½ tsp garlic powder
  • 1 tsp brown sugar
  • 1 tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Pat clean chicken with paper towels to remove any excess moisture. Thoroughly whisk the turmeric essential oil into the olive oil and rub onto each drumstick, making sure to coat all surfaces. Set aside.
  • Add the remaining ingredients to a gallon zip-lock bag and shake to mix well. Add half of the chicken drumsticks to the bag and shake well until the meat of coated all over. Repeat with the remaining chicken drumsticks.
  • Place the chicken drumsticks on a sheet pan fitted with a wire rack. Refrigerate the chicken for a minimum of 8 hours, uncovered. (Letting the chicken chill while uncovered will dry out the skin slightly, causing it to crisp better when baking.)
  • Preheat oven to 375°F. Transfer the sheet pan with the chicken to the oven, wire rack and all, for 35 minutes or until a meat thermometer registers 170°F. Remove from the oven and allow the chicken to rest for 5 minutes before plating. Serve with a side of red quinoa and rice blend with chopped fresh cilantro for garnishing.

Video

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