Spicy Baked Chicken Drumsticks with African Spice Blend

Ingredients

• 1 kg Chicken drumsticks (fresh, with skin)
• 2 pieces Onions (medium, coarsely chopped)
• 30 g Fresh ginger (about two fingers, peeled and chopped)
• 5 pieces Garlic cloves (peeled)
• 2 pieces African chilies (bird's eye) (or more to taste, seeded)
• 1.5 tbsp Vegetable oil (neutral oil (sunflower, canola) or olive oil)
• 1 tbsp Salt (adjust to your taste)
• 2 pieces Chicken bouillon cube (Mali or equivalent) (dissolved in the sauce)
• 1 tbsp Chicken seasoning (pre‑mix) (store‑bought “chicken” type)
• 1 tbsp Ginger, garlic, chili powder spice blend (prepared or purchased)
• 1 tbsp African chili powder (adjusts the heat)

Instructions

1. Prepare the vegetables

   Peel and coarsely chop the two onions, the ginger (about two fingers), the five garlic cloves and the two African chilies.

   Time: PT5M

2. Blend the vegetables with oil and salt

   In the blender, place the chopped vegetables, 1.5 tbsp vegetable oil and 1 tbsp salt. Blend for 30 seconds until a smooth paste forms.

   Time: PT2M

3. Add the seasonings

   Add the two bouillon cubes, 1 tbsp chicken seasoning, 1 tbsp of the spice blend (ginger‑garlic‑chili) and 1 tbsp chili powder. Blend again for 30 seconds.

   Time: PT2M

4. Prepare the drumsticks

   Make small holes in each drumstick with the tip of a knife (optional, this speeds up cooking).

   Time: PT2M

5. Coat the drumsticks with sauce

   Pour the sauce into a large bowl, submerge the drumsticks and turn them until they are well coated.

   Time: PT5M

6. Preheat the oven

   Turn on the oven and preheat to 180 °C for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Arrange the drumsticks on the rack

   Place the drumsticks in a single layer on the oven rack, leaving space between each piece.

   Time: PT2M

8. First bake

   Bake the drumsticks and cook for 20 minutes.

   Time: PT20M

   Temperature: 180°C

9. Turn the drumsticks

   Remove the rack, flip each drumstick using the tongs, then return to the oven.

   Time: PT2M

10. Second bake

    Continue cooking for 20 to 25 minutes, until the skin is nicely golden and crispy.

    Time: PT25M

    Temperature: 180°C

11. Rest and serve

    Remove the drumsticks from the oven, let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken drumsticks: thighs, chicken breasts
• Instead of Onions: shallots
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of African chilies (bird's eye): Cayenne pepper, jalapeño pepper
• Instead of Vegetable oil: water (for a lighter version)
• Instead of Salt: sea salt, kosher salt
• Instead of Chicken bouillon cube (Mali or equivalent): homemade broth, gluten‑free cube
• Instead of Chicken seasoning (pre‑mix): Herbes de Provence + paprika
• Instead of Ginger, garlic, chili powder spice blend: ground ginger + garlic powder + mild chili powder
• Instead of African chili powder: Cayenne pepper

Equipment Needed

• Blender or immersion blender
• Chef's knife
• Cutting board
• Medium bowl
• Tablespoon
• Oven
• Cooking rack
• Kitchen tongs
• Spatula or wooden spoon (optional)

Critical Steps — Do Not Skip

• Coat the drumsticks with sauce evenly (step 5).
• First bake at 180 °C for 20 minutes (step 8).
• Second bake until golden brown (step 10).

Chef Tips from the Video

• Lightly sprinkle brown sugar or honey at the end of cooking for a slight caramelization.
• Serve with a lemony green salad or basmati rice to balance the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap cooked drumsticks in aluminum foil then freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated for 24 h.
• Marinate the drumsticks in the sauce for 2 h or overnight for deeper flavor.