Preheat oven to 425 degrees.
Pat the drumsticks dry with a paper towel and season with pappy’s seasoning & garlic pepper. *You’ll want to use a lined baking sheet with aluminum foil (to catch the juices from the chicken and for easy clean up) as well as a raised rack to place the chicken on top of*. Place the raised rack on top of the baking sheet and lay drumsticks on the raised rack. This will help ensure the drumsticks cook evenly throughout.
Place rack of drumsticks into the oven on the top shelf and cook for about an hour. *Cooking times may vary but the most important thing is to make sure the chicken has cooked to an internal temperature of 180 degrees before taking out of the oven.*
While the drumsticks are cooking, measure and cook the brown rice in a rice maker on “brown rice” setting (about 25-30 minutes). Cooking times may also vary.
Once the drumsticks have reached an internal temperature of 180 degrees, take them out of the oven and let them sit for 10 minutes.
While the drumsticks are “resting”, it’s time to make the homemade white sauce!
Once the ingredients are chopped & ready to go, melt the butter on medium-low heat. Add the garlic and shallot. Saute until the garlic/shallot mixture is a golden brown color.
Increase the heat to medium and add the parmesan cheese and white wine. Season with salt & pepper.
Bring to a simmer and whisk for 1-2 minutes, then add the parsley. Remove from heat.
Place drumsticks over the bed of rice & immediately pour wine sauce over drumsticks.
Garnish with sliced lemon and fresh parsley. Enjoy!