It’s October, and although the Oktoberfest in Bavaria ended a few days ago, there are still many celebrations going on here in the U.S. and in Arizona. My family and I attended the Oktoberfest in Fountain Hills on September 27^th and had a blast! Lots of great food and music, and of course, BEER!

I wouldn’t be a proper German girl if I didn’t celebrate Oktoberfest somehow at my own home. So in honor of Oktoberfest, I’ll be preparing a few German dishes and posting the recipes for them throughout the month of October.

Ok, first: The fav – Oktoberfest Chicken (aka, Munich-Style Chicken)!  The chicken that is served in Munich at “The” Oktoberfest is world famous. I don’t even know how many times I’ve made this dish over the years. It is so delicious. I love “Munich-Style Chicken” and decided to make a drumstick version that is quicker to prepare and easy to serve. Instead of the traditional cooked red cabbage that is so often served with this dish, I opted for making a light, fresh slaw with red cabbage, apples, carrots, radishes, and green onions, dressed with a poppy seed dressing, to accompany my chicken drumsticks. 

These Oktoberfest classics with a new twist are a definite crowd pleaser. Here’s my recipe for Oktoberfest Chicken Drumsticks.  Look for the Red Cabbage Slaw recipe and more coming later this week. Tomorrow it’s “Schnitzel Showdown” to see if packaged coating mix or my homemade coating mix is best.

Prosit!

The Baroness

Oktoberfest Chicken Drumsticks

2014-10-08 21:07:12

Serves 5

Delicious, flavorful, moist (yet crisp) chicken drumsticks to serve as a hearty appetizer or a main course.

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Ingredients

1. 1 TBS Hungarian paprika
2. 1 TBS onion powder
3. 1 TBS garlic powder
4. 1 tsp oregano leaves
5. 1 tsp thyme leaves
6. 1 tsp marjoram leaves
7. 1 TBS kosher salt
8. 1 tsp ground black pepper
9. 10 chicken drumsticks or 20 wing drumettes
10. 1 TBS olive oil

Instructions

1. Preheat oven to 375 degrees.
2. In small bowl, mix together all dry ingredients to make the spice rub.
3. Wash and towel dry chicken, and place on broiler pan.
4. Lightly brush chicken with olive oil.
5. Sprinkle with spice rub and lightly rub into chicken skin.
6. Bake for 35-45 minutes or until chicken skin is nicely browned and crisp.

Notes

1. You can also use this rub to bake a whole chicken. Bake at 400 degrees for approximately 1-1/2 to 2 hours depending on size of the chicken.

By The Desert Baroness

The Desert Baroness cooking.eating.living.blogging http://www.thedesertbaroness.com/