Makes 15, prep time 10 minutes, cooking time 20 minutes
15 skinned chicken drumsticks
FOR THE SPICE RUB
1/4 cup smoky paprika
3 tsp black & red pepper
1 tsp garlic salt
1 tsp cayenne pepper
1 1/2 tsp dry mustard powder
1 tsp cumin powder
1 tsp of salt
1 large ziplock bag
FOR THE MAYO
3 tsp of mayonnaise
2 tsp of garlic salt
1/2 cup of chopped spring onion (keeping some aside to serve)
Lemon wedges to serve
Preheat the oven to 180 degrees. Add 3/4 cup of water to the Nutricook pot, place in the steamer rack.
Arrange the chicken legs on the rack, seal the lid and close the valve.
Press the poultry setting, set the programme for 15 minutes; when the time is up, release the pressure naturally. Remove the lid and allow the chicken to cool.
In a bowl combine all the dry ingredients. Place the chicken in a large zip lock bag, pour in the spice rub, seal and shake, ensuring all the pieces are coated with the rub.
Place the drumsticks on the lined baking sheet and bake for 5-10 minutes until crispy. Place the mayonnaise in a bowl with the garlic salt, spring onion and mix.
Remove from the oven and serve with garlic mayonnaise.