Name: Spicy Chicken Drumsticks
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 10 green onions (scallions), white and green parts, chopped -; 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped -; 2 tablespoons white wine vinegar -; 1 tablespoon fresh thyme -; 3 cloves garlic, chopped -; 1 1/4 teaspoon ground allspice -; 1 teaspoon kosher salt, plus more for additional seasoning -; 1/2 teaspoon freshly ground pepper -; 10 chicken dumsticks (3 1/2 lbs) -; Extra virgin olive oil -

Ingredients for - Spicy Chicken Drumsticks

1. 10 green onions (scallions), white and green parts, chopped

2. 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped

3. 2 tablespoons white wine vinegar

4. 1 tablespoon fresh thyme

5. 3 cloves garlic, chopped

6. 1 1/4 teaspoon ground allspice

7. 1 teaspoon kosher salt, plus more for additional seasoning

8. 1/2 teaspoon freshly ground pepper

9. 10 chicken dumsticks (3 1/2 lbs)

10. Extra virgin olive oil

How to cook deliciously - Spicy Chicken Drumsticks

1 . Stage

Make the chili paste: In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.

2 . Stage

Coat the chicken drumsticks with the chili paste: Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes.

3 . Stage

Prepare oven and chicken for broiling: Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt.

4 . Stage

Broil the chicken: Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through. Adapted from a recipe in Fine Cooking magazine.