Tortilla Chicken Drumsticks

Ingredients

• 2.5 pounds skin-on chicken drumsticks ( 10)
• 4 teaspoons chili powder divided
• 8 ounces tortilla chips salted
• 1 large eggs 
• 1 teaspoon ground cumin 
• 4 servings lime wedges 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
2. Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
3. Whisk egg and remaining 2 teaspoon chili powder in a bowl.
4. Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere.
5. Transfer to sheet pan.
6. Bake, without turning, until cooked through, 40 to 45 minutes.
7. Let stand, uncovered, 5 minutes.
8. roasted potato wedges with cilantro-lime mayonnaise