Ingredients
4
4 servings
- •3 tablespoons paprika
- •1 tablespoon salt
- •1 tablespoon cayenne
- •1 teaspoon ground fenugreek
- •1 teaspoon ground ginger
- •1 teaspoon onion powder
- •½ teaspoon ground cardamom
- •½ teaspoon ground nutmeg
- •½ teaspoon garlic powder
- •¼ teaspoon ground cloves
- •¼ teaspoon ground cinnamon
- •¼ teaspoon allspice
- •12 chicken drumettes
- •½ cup flour
- •1 tablespoon baking powder
- •1 tablespoon cornstarch
- •2 tablespoons unsalted butter
Instructions
- In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
- Save two tablespoons of spice mix. Set aside.
- Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
- In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
- Preheat the oven to 425˚F (220˚C).
- Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
- In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
- Drizzle the spice butter mixture over the drumettes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 447
- Carbohydrate: 21g
- Fat: 29g
- Fiber: 3g
- Protein: 25g
- Sugar: 0g
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