Spicy Jamaican Jerk Chicken Drumsticks

Method

1. Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper or greasing a wire rack set over a baking dish.
2. In a small bowl, combine the sour cream, jerk seasoning, and 1 1/2 tsp of salt to create the marinade.
3. Place the chicken drumsticks in a large bowl, add the marinade, and toss well to ensure each piece is evenly coated. Let it marinate for 15 minutes.
4. While the chicken marinates, process the pork rinds in a food processor or blender until they form fine crumbs. Add the shredded coconut and pulse a few more times to combine.
5. Transfer the marinated drumsticks to another large bowl. Sprinkle the pork rind and coconut mixture over the chicken and toss gently until all drumsticks are fully coated.
6. Arrange the coated drumsticks on the prepared baking sheet or wire rack. Bake for 20 minutes, then carefully turn them over using tongs. Continue baking for another 20 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F.
7. While the chicken bakes, prepare the coleslaw. Finely shred the green cabbage using a knife, mandolin, or food processor.
8. In a large bowl, combine the shredded cabbage with 1/2 tsp salt and black pepper. Mix well and let it sit for 10 minutes.
9. After the cabbage has rested, add the mayonnaise and white wine vinegar. Toss everything together until the cabbage is well coated. Serve the crispy jerk chicken drumsticks immediately with the prepared coleslaw on the side.