Chicken Drumsticks with Cholula Butter

Crispy skin and succulent meat tossed in a savoury, tangy and mildly spicy glaze, these chicken drumsticks with cholula butter are ready under an hour and make for excellent weeknight dinners since the oven does most of the work!
Cholula is a popular brand of hot sauce from Mexico made with pequin, arbol peppers and a blend of characteristic spices. It deliver a robust flavour without a lingering heat and containing 0g of net carbs, 0g of sugar, and 0 calories per serving.


1.2-1.5 kg Chicken drumsticks 3 tbsp Olive oil 1 tsp Paprika powder 1 tsp Chilli powder Sea salt and freshly ground black pepper 60 ml Cholula hot sauce 3 tbsp Parsley, chopped 2 tbsp Unsalted butter, at room temperature 2 tbsp Fresh lemon juice 2 Garlic cloves, minced

Place the chicken drumsticks in a large bowl, drizzle with olive oil to lightly coat, then season with paprika, chilli, salt and pepper, and toss to combine.
Preheat the oven to 220C/430F. Place the seasoned chicken drumsticks on a baking tray. Roast the chicken for 35-40 minutes until golden crispy. Turn on the broiler function for the last 5 minutes. Alternatively, airfry them in batches at 200C/400F for 30 minutes.
In a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.
Toss vigorously the hot chicken drumsticks with the prepared Cholula butter until well coated, and serve immediately.