Spice Roasted Drumsticks with White BBQ Sauce

Adapted form Cook’s Illustrated

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• White Barbecue Sauce
• 3/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

• Chicken
  • 2 ¼ teaspoons kosher salt
  • 1 ¼ teaspoons packed brown sugar
  • 1 ¼ teaspoons pepper
  • 1 ¼ teaspoons ground coriander
  • 1 ¼ teaspoons ground cumin
  • 1 ¼ teaspoons garlic powder
  • 1 ¼ teaspoons onion powder
  • 1/2 teaspoon smoked paprika
  • ⅛-¼ teaspoon cayenne pepper
  • 2 tablespoons plus 1 teaspoon warm tap water
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2½ pounds chicken drumsticks

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1. FOR THE SAUCE: Whisk all ingredients in bowl until smooth. Refrigerate until needed.
2. FOR THE CHICKEN: Adjust oven rack to upper-middle position and heat oven to 350-F. Line a rimmed baking sheet with foll and set a wire rack inside.
3. In a medium bowl, whisk together salt, sugar, pepper, coriander, cumin, garlic powder, onion powder, paprika, and cayenne.
4. Add water and stir until all spices are hydrated. Allow to sit until spice mixture has thickened to paste, 2 to 3 minutes.
5. Whisk in the oil to make a loose slurry.
6. Pat the drumsticks dry with paper towels. Smooth the skin on the drumsticks so they are covering as much area as possible.
7. Holding 1 drumstick by bone end, roll in the spice slurry until evenly coated on all sides. Allow any excess slurry to drip back into the bowl, then arrange drumsticks, skin side up, on prepared rack with thick ends closer to the edge of the baking sheet.
8. Repeat with remaining drumsticks, arranging pieces in 2 rows along the length of the sheet. Brush or dab any remaining slurry in the bowl on top of the drumsticks.
9. Roast until drumsticks register 180-F, 45 to 50 minutes, rotating sheet halfway through cooking.
10. Turn on the broiler and continue to cook until tops of drumsticks are well browned in spots, 2 to 3 minutes longer.
11. Remove from oven and allow to rest for 10 minutes.
12. Serve, passing sauce separately.