- 2 lbs turkey drumettes
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 3 tbsp silan (date syrup) or honey
- 2 tbsp fresh lemon juice, plus 1 minced garlic clove for the glaze
- toasted sesame seeds and chopped mint or parsley, for finishing
Cumin-Turmeric Glazed Turkey Drumettes
Ingredients
Method
- Combine olive oil with cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, garlic powder and salt to make a shawarma rub.
- Toss the drumettes thoroughly with the rub, cover, and marinate at least 2 hours (overnight is even better).
- Heat oven to 425F and arrange drumettes on a wire rack over a sheet pan so air circulates and the skin crisps evenly.
- Roast 30-35 minutes, turning once, until skin is browned and crackling and internal temp hits 175F (or grill over indirect heat, finishing directly over the flame for char).
- While they roast, simmer silan, lemon juice and minced garlic in a small saucepan for 3-4 minutes until slightly thickened into a glaze.
- As soon as the drumettes come off the heat, toss them hot in the glaze so it clings and sets.
- Scatter with sesame seeds and fresh herbs just before serving.
Chef's tip
Glazing while the wings are still hot is the trick - the glaze tightens onto the crispy skin instead of pooling underneath it.
