The ginger-base seasoning in these Baked Ginger Chicken Drumsticks makes them so flavorful and aromatic! The breadcrumbs add crispiness. The Parmesan cheese adds that little bit of nutty flavor. All the ingredients just work so well together and make one tasty dish!
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the rub and dips: In a small mixing bowl combine 1 tsp. salt, 1/2 tsp. ground black pepper, 1 tsp. paprika, 2-3 minced garlic cloves, about 1 tablespoon of ground ginger, and olive oil. Mix well and set aside. Whisk 2 eggs in a separate small mixing bowl and set aside. In a third small mixing bowl combine the 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Mix well and set aside.
Remove skin and french the chicken (optional) Place each drumstick on a cutting board. Hold the "meaty" part of the drumstick with one hand and using a sharp knife cut the non-meat end around the bone with the other hand. Turn the chicken drumstick into the knife so as to loosen all meat around the bottom of the bone. Then place the drumstick in a vertical position on the cutting board with the meat on the bottom and the bone facing the top. Holding the bone end with one hand, push the meat down with the other hand. This will expose the bone more. Now remove the skin from the drumstick, pulling it down from the meaty part and through the bottom of the bone, exposing the bone. Trim, or remove any tendons. Once the bone is exposed, wrap it tightly with some aluminum foil so the bone doesn't burn when it is baking (standing up) in the oven.
Rub, Dip, and Dip: Using a pastry or silicone brush, brush/rub one drumstick with the seasoning rub. Dip the drumstick in the bowl with the whisked eggs and then in the bowl with the breadcrumbs and parmesan cheese. Make sure to completely coat the drumstick in the egg and breadcrumbs. Place vertically on the baking dish, with the bone facing up. Repeat with the remaining drumsticks, placing them apart from each other so they don't touch.
Bake: Place the drumsticks in the preheated oven and bake at 425°F for about 45 minutes, until an internal temperature of 185°F is reached and the drumsticks have browned. Remove the foil and serve.
Notes
- removing skin and/or frenching the drumstick is optional. You can skip this step altogether if you would like to save some time. Removing skin will reduce some calories and frenching the drumstick simply provides for better presentation, plus it's more convenient to grip.