Monica was a chef and a friend of my parents growing up. She created this recipe and soon my family adopted it as one of our go-tos. I used to beg my mom to make this. It was originally made with chicken drumettes, which is part of the wing, but they are harder and harder to find in the grocery store, so now I make it with regular sized drumsticks. I'm just warning you, these are addictive. They are perfect for a potluck or watching the game.
{serves4}
2 packages of drumsticks {12 total}
2 tbs kosher salt
2 tbs lemon pepper
2 tbs garlic powder
2 tbs ground sage
2 tbs ground ginger
2 tbs paprika
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper {this makes clean up much easier} and sprinkle the lined sheet with kosher salt. Wash and pat dry the drumsticks and lay them out on the salted baking sheet. Salt the chicken and then generously sprinkle each drumstick in the lemon pepper, garlic powder, sage, ginger and paprika. Flip the drumsticks and cover the other side in the spices. You want every inch to be covered. Bake them in the oven for 45 minutes, flip them over and bake another 45 minutes until crispy.