or alternately 2 teaspoons of your favorite spice mix.
Preheat oven to 450.
Line a cookie sheet with parchment or foil. Top with a baking rack.
Pat drumsticks dry with paper towels. Mix coconut flour with spices. Coat drumsticks with coconut flour mixture. Place on baking rack at least a few inches apart. You can do this step up to an hour ahead of time, refrigerating the chicken uncovered until ready to bake.
Cook 35-40 minutes, until juices run clear and skin is crispy and dark golden brown. Let rest for 10 minutes before serving.