Black Pepper Chicken

My new favorite chicken drumsticks - nice spice kick from the pepper and Red Hot (especially if you use extra hot).

12 Drumsticks
Kosher Salt
3/4 Cup Creme Fraiche
3 Tbl Red Hot
1 Tbl Fennel Seeds
3 Tbl Black Pepper

Preheat oven to 400 degrees.

Line a sheet with non stick foil.  Place drumsticks on sheet, sprinkle all with salt and bake for 25 minutes.

While baking, put crush fennel seeds (using a mortar and pestle or a coffee/spice grinder).

whisk together creme fraiche, red hot, fennel seeds and black pepper.  

Place a wire rack over another cookie sheet lined with aluminum foil.  As soon as the drumsticks come out of the oven dip them in the creme fraiche mixture to coat all over.  Place on the rack.

When all are dipped, spoon remaining mixture over legs.

Cover loosely with foil and refrigerate at least 4 hours and up to 24.

When ready to cook, remove chicken from refrigerator then heat the grill.  Cook 10 to 12 minutes, turning at least once.