Crispy oven baked drumsticks with roasted vegetable medley

Recently I've really developed a love for chicken wings/drumsticks. I just love the crunchy, crispy, saucy, flavorful taste! However, most of the time when you get them at a restaurant they are fried :( Don't get me wrong, I love a good fried wing along with everyone else, but it's not so much diet friendly. I was on the search for something I could make at home that would be crunchy, crispy, fried... but not. This recipe I found and altered is spot on- Crispy Baked Chicken drumsticks. I adjusted mine slightly by using different spices, and also he doesn't note that the chicken should be washed and dried before coating. (That's something I've learned is imperative to a crispy skin). Anyways, lets get cooking! NOTE: If you want to cook the vegetables for your meal as well, They can cook at the same time as the chicken, so make sure to scroll down and see that recipe first!!!

Ingredients for Chicken:

2 lbs chicken drumsticks (washed and patted dry- skin on)
3 tsp baking powder (yes this sounds odd, but it's what makes the skin so crispy)
2 tsp salt
1 tbsp garlic powder
3 tsp 33rd and Galena seasoning (penzey's blend, it's awesome click the link to check it out!)
2 generous tbsp olive oil

- Preheat oven to 400 degrees, line a baking sheet with aluminum foil, and spray lightly with olive oil.
- Wash and pat dry chicken- Make sure to do this step if you want crispy skin!) place on baking sheet.
- Mix together dry spices until blended, then add olive oil and mix until smooth. It doesn't look like a lot, but with this a little bit goes a long way.
- With a silicone brush, begin to "paint" the drumsticks until they are all coated. The original recipe suggests tossing them in a bowl with the wet mixture, but I felt like I would get better coverage using the brush. When all the drumsticks are covered, place in oven and set timer for 20 minutes. At 20 minutes check wings. If you like turn them and/or brush them with more seasoning. Continue cooking for 10 more minutes. The wings should reach an internal temperature of at least 165 degrees and be hot and crispy.

Roasted Vegetables:
This is really something I just threw together with the random assortment of fresh veggies I had in the fridge. I sometimes tend to go over board at ALDI or Fresh Market. So I looked and figured out what would pair well with the chicken. I decided upon: Broccoli, Mushrooms, Cauliflower, and Onions.
- Chop all vegetables into acceptable bite sized pieces
- Place in large bowl and drizzle olive oil on top, then toss until all vegetables are coated.
- Add what ever seasonings you desire- I chose just a little bit of garlic salt and some pepper. Sometimes the basics are the best!
You may cook these at the same time as the chicken. Put the chicken in first and cook for ten minutes. When you've reached the 10 minute mark, move the chicken to a lower rack, and place the vegetables in. The veggies should take about 20 minutes. When you have to check the chicken at it's 20 minute point, give the vegetables a good stir. Everything should be done right about the same time!

I would suggest a dipping sauce, but these are so good we just ate them as they were!
ENJOY!!!