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Recipe Detail Page
Bad-to-the-Bone Black Pepper & Sumac Chicken Drums
Autumn 2025
Whip up this elegantly spooky twist on lemon pepper wings by using a mix of citrus-tasting sumac with pepper. Make chicken drumsticks dinner party–worthy by employing the chef’s technique of “frenching” the drumsticks to expose the bones creating “lollipop” skewers— just right for Halloween. You can bake them or cook in an air fryer.
Makes 8 drumsticks
1 tbsp (15 mL) ground sumac
1 tbsp (15 mL) brown sugar
2 tsp (10 mL) freshly ground black pepper
2 tsp (10 mL) Diamond Crystal kosher salt
8 chicken drumsticks, about 2 lbs (905 g)
1 to 2 tbsp (15 to 30 mL) vegetable or olive oil
1. Stir sumac with sugar, pepper and salt in a medium-size bowl.
2. If baking, preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
3. Using a very sharp knife, cut through bone and knuckle at plump meaty end of drumstick to create a flat surface so drumstick can stand upright (with bony end up and meaty end down) on baking sheet. With meaty end down, slice through the skin just above the meaty part right to the bone. Using a paper towel, pull skin from less-meaty knuckle end of drumstick. Use the knife to scrape any meat on the bone downwards, slicing away and discarding any tendons. While removing tendons, feel around for a small, thin bone attached to the meaty end, wiggle and slice it out. Push any remaining meat and skin down toward the meaty end. Place drumstick in a medium-size bowl. Repeat with remaining drumsticks. Drizzle and toss with oil. Season with sumac mixture. Stand bony-end-up on baking sheet or place in air fryer. If using air fryer, depending on the size of the one you have, you may need to cook in batches.
4. Roast for 10 minutes. Turn drumsticks on their side. Continue roasting for 8 more minutes or 6 minutes in air fryer. Turn again and roast until cooked through and golden, 8 more minutes in oven or 6 more minutes in air fryer. Serve warm.
Makes 8 drumsticks
