Porcupine Chicken Drumsticks
-2 lbs. chicken drumsticks, thawed
-1 tablespoon lemon or lime juice
-garlic powder and cayenne pepper to taste
-about 1/4 cup barbecue sauce
-1-1/2 tablespoons cumin seed
Start out by preheating the oven to 400 degrees and arranging about 2 lbs thawed chicken drumsticks onto a greased shallow cookie sheet or casserole dish.
If desired, you can skin the drumsticks to eliminate a little bit of fat, but if you’re low-carbing it, you may not be too worried about the fat. And frankly, it just tastes so good. Mmmm!
Give the drumsticks a good drizzle of lemon or lime juice followed by a generous sprinkling of garlic powder and cayenne pepper to taste.
Take about 1/4 cup of low-sugar barbecue sauce (or you can swap it out for some hearty dashes of hot sauce if there is too much sugar in your BBQ sauce to justify using it) and drizzle over chicken legs. Spread marinade around using fingertips or brush.
Putting about 1-1/2 tablespoons of cumin seed in the palm of one hand and distributing with the pinched fingers of the other, decorate the drumsticks with as much cumin as they can keep on them, until they resemble prickly porcupine backs.
Place in heated oven and bake for about 25 minutes, or until skin has browned and juices run clear. Serve with individual moist hand wipes as a thoughtful foresight. 🙂