This recipe takes advantage of the flavor bomb that is our Wild Mushroom and Boreal Spice Rub to whip up a simple, yet indulgent meal in record time. 

A rub is a mixture of spices to be rubbed on meat, vegetables or tofu. Traditionally, it contains salt, sugar and spices. Ours also contains dehydrated wild mushrooms, which lend irresistible umami flavors to your food, as well as upcycled sea buckthorn pulp, which adds a barely noticeable burst of tangy brightness.

These chicken drumsticks are crispy on the surface, tender and juicy on the inside, and perfectly seasoned. You can smell the umami flavors of wild mushrooms, the scent of sea buckthorn and the aromatic notes of smoked dune pepper. And the icing on the cake? They are very simple to prepare and perfect for a busy weeknight when when you don't want to sacrifice taste.

Our recipe is made in the oven, but you could also easily cook these chicken drumsticks on the barbecue in the summer. They can be served, as suggested here, with oven-roasted carrots and wild rice. However, a local seasonal vegetable will always, in our opinion, be preferable to one listed in the recipe if it is not in season or available locally at the time you are cooking.

Ingredients 

• 8 medium or small chicken drumsticks
• About 8 tsp Wild Mushroom and Boreal Spice Rub

Side suggestions:

• Caramelized spicy carrots with birch syrup
• About 10 Nantes carrots, cleaned well
• 1 tbsp neutral oil (sunflower, canola)
• 2 tsp teaspoon birch syrup
• 1 tsp harissa
• 1 tsp fresh grated ginger
• 1/2 tsp sweetfern ground
• 1 pinch of salt

• Basmati Rice 
• 1 cup basmati rice
• 1 pinch of salt

Preparation

1. Preheat the oven to 400°F.
2. Take the chicken drumsticks out of the fridge and arrange them on half of a large baking sheet.
3. Sprinkle the rub over the drumsticks. Turn them to cover the entire surface. If necessary, gently rub the surface of the chicken with the rub so that it adheres well. Let stand 15 to 30 minutes at room temperature while the oven finishes preheating to allow the flavors to penetrate your food.
4. Meanwhile, if you're serving the drumsticks with the caramelized carrots, wash them, trim them, and arrange them on the other half of the baking sheet. Using a brush, brush them with the oil, birch syrup, harissa, ginger and sweetfern mixture. Sprinkle with salt.
5. When the oven has reached the desired temperature and the chicken drumsticks have rested sufficiently, bake them for 50 to 55 minutes, or until they are golden brown and their internal temperature has reached a minimum of 165° F. Turn the drumsticks and carrots halfway through cooking so that they can brown all over.
6. While cooking, if you serve your chicken drumsticks with rice, prepare it.
7. Let the chicken drumsticks rest for a few minutes out of the oven, then serve them with your carrots and rice.