Ingredients
3tbsppaprika
1tbspsalt
1tbspcayenne
1tspground fenugreek
1tspground ginger
1tsponion powder
½tspground cardamom
½tspground nutmeg
½tspgarlic powder
¼tspground cloves
¼tspground cinnamon
¼tspallspice
12chicken drumettes
½cupflour
1tbspbaking powder
1tbspcornstarch
2tbspunsalted butter
Preparation
In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
Save 2 tablespoons of the spice mix. Set aside.
Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly.
Marinate in the fridge for at least 30 minutes up to overnight.
In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
Preheat the oven to 425 degrees F.
Place the chicken on a wire rack set over a parchment paper-lined baking sheet.
Bake the chicken for 30 to 40 minutes or until the chicken is slightly browned.
In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
Drizzle the spice butter mixture over the drumettes. Serve and enjoy!
