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Hot-Oven Drums

Like fried chicken and good corn bread, oven drums are all about the crust. The key to Hot-Oven Drums is to get the skin working for you. Hot-Oven Drums are inspired by Nashville’s cultish hot pan-fried chicken that’s dusted-to-dredged in cayenne pepper. Proceed with caution! Here the skillet meets the oven. The bread crumbs, dry rub, and oil keep the Hot-Oven Drums crisp and the cayenne pepper, added right before cooking, lets you control the heat. Serve the drums just like chicken wings with ranch or blue cheese dressing and celery and carrot sticks. Eat them on your feet with a beer in the other hand and no worries about the red mess all over your face and hands.

Recipe information

  • Yield

    makes about 15 drums

Ingredients

3 tablespoons Cheater Basic Dry Rub (page 45)
1/4 cup fine dry bread crumbs
4 pounds chicken wings or drumsticks, rinsed and patted dry
1/4 cup vegetable oil
Cayenne pepper

Preparation

  1. Step 1

    HEAT the oven to 400°F.

    Step 2

    COMBINE the dry rub and the bread crumbs in a wide shallow bowl.

    Step 3

    PLACE the chicken on a large rimmed baking sheet. Drizzle the oil over the chicken and turn the pieces to coat evenly. Dredge each piece in the seasoned crumbs, coating evenly.

    Step 4

    RETURN the chicken to the baking sheet and sprinkle with cayenne to taste.

    Step 5

    BAKE uncovered for 30 minutes, until the internal temperature reaches at least 180°F.

Cheater BBQ
TagsFried ChickenSouthernAmericanChicken WingChickenPoultryChicken DrumstickMainDinnerDairy FreeEasySheet-Pan DinnersWeeknight MealsOven BakeSuper BowlCookbooks
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