1 Video | Photo: Drumsticks en Croute Recipe
Ingredients
- 2 tablespoons dried oregano
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 3 pounds chicken drumsticks
- 1 package filo dough, thawed
- 3 tablespoons honey Dijon mustard
- 1/2 cup unsalted butter, melted
Directions
Preheat the oven to 350 degrees F.
In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool.
While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use.
Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks.
Return to the oven and bake until golden and crispy, 20 to 30 minutes.
Serve immediately.
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By bakerdjh
Southgate, MI
on March 06, 2012
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Made the recipe as written, except for the initial baking time. It seemed to me that an hour and 15 minutes seemed a little excessive, so I checked the temperature of the drumsticks at around 50 minutes. They were already in the 160 - 170 degree range, so I pulled them out and then proceeded with the rest of the recipe as directed. Pulling them out early (assuming they are at a safe temp might help those who had problems with dryness. And the idea of a pinch of cayenne in the melted butter is a definite winner, too! Great recipe!
By megandeewilliams
Norridgewock, ME
on September 05, 2011
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This recipe was really good. I didn't make it exactly as the recipe called for though - I didn't have any filo dough so I omitted that. When the recipe calls for taking out the chicken to wrap in filo, I took it out and basted it with a combo of the melted butter and honey dijon mustard and put back in the oven for the 20-30 minutes. It was so moist on the inside and crispy on the outside and it really says a lot if I like it because I am not one for dark meat chicken.
By bdufresne
on February 15, 2011
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So fricken easy, and great tasting. The dry rub is unbeleivable!!!
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