Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.
Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.
The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN® Chipotle Lime Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. This flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.
In a small bowl, mix together the coconut flour, salt, chili powder, cumin, smoked paprika, garlic powder and pepper.
Put the drumsticks in a large sealable bag and pour in the seasoning mix. Shake and toss the bag until every drumstick is well coated in seasoning.
Butter or lightly oil a baking dish, rimmed baking sheet or cast iron skillet. Put the drumsticks in the baking dish and cook for 20 minutes. Flip the drumsticks over and cook for about 20 minutes more, until the outside is browned and the inside temperature reads at least 165° F/74° C on a digital thermometer.