Original Recipe Source: Sammy's Kitchen
A purely experimental recipe that turned out spice-celiciously delicious!
My favorite piece of the chicken is the drumstick. I can never have enough of them. This recipe was created for a feast we had at our place where most of the dishes I had made were more like finger-food. And this turned out to be a great addition to my dinner entrees and my book of recipes!
Enjoy these Spicy Drums, as much as I did making them and watching people "mmm'ing and yummmmm'ing" after taking a bite!
20 chicken drumsticks (drums) - washed and fat trimmed - put 2-3 cuts on each leg.
2 (heaping) tsp of ginger/garlic paste (adrak lessan)
4 tbsp of ketchup
3-5 small green chillies (hari mirchain) blended with a 1 tsp of water, 1/2 tsp of lemon juice and 1/2 tsp vinegar
1-2 tsp crushed red pepper flakes (kutt-tee howi laal mirchain) or to taste
3 tbsp of mayonnaise
2 tbsp of melted butter
2 tbsp olive oil
2 tbsp of minced garlic (or 4 garlic cloves finely chopped)
2 tbsp chilli garlic sauce
1 tsp black pepper
1-2 tsp salt or to taste
Submerge drums in cold water and add two leveled tablespoons of salt and let them soak for about an hour to kill that weird chicken-y smell.
(Desi Method/Tareeka - Use ginger/garlic paste instead of salt)
Drain the drums and throw them into a plastic zip-loc bag or plastic tupperware with a secure lid. Pour in the spicy mixture, and shake what your mama gave ya - making sure the drums are well coated with the spicy mixture.
Set it aside (in the fridge) for at least 1 hour.
Lay the drums in a baking dish leaving a little bit of space between each leg - depending on the size of baking dish, you might need 2 dishes if they're smaller and cannot fit all of the 20 chicken drumsticks.
Bake at 400 degrees Fahrenheit until brown and tender (30-40 minutes) - rotate and flip the drums after about 15-20 minutes.
Broil on high if you want to soak up/evaporate the juices and brown the drums some more.
Make sure to check on the drums frequently and rotate them when broiling on high.