Preheat the oven to 220 degrees circulating air. Line a baking sheet with aluminum foil, place the chicken drumsticks on it and cover with aluminum foil, if necessary press the corners together a little so that it does not fly away. Fry in the oven for 45 minutes.
In the meantime, finely chop the onions. For the marinade, mix a tablespoon of sunflower oil, a strong pinch of salt, pepper and paprika powder.
After 45 minutes, carefully remove the upper aluminum foil and make sure that you do not accidentally pull off the skin. Now reduce the temperature to approx. 170-180 degrees and brush the chicken drumsticks with the marinade with a brush and place in the oven for another 40-45 minutes. Brush with marinade every 10 minutes. If you have a grill function in the oven, you can use it for the last 15 minutes.
Pour approx. A cup of oil into a saucepan and heat. Add the chopped onions (caution: can splash!). Fry, stirring frequently, until crispy brown roasted onions are formed. For me it takes about 20-30 minutes.
Prepare the rice according to the instructions on the packet so that it is ready about 5 minutes before the flails. Mix the finished rice with the fried onions. To do this, use a scoop with holes to fish the fried onions out of the oil. The oil that is on the ladle is also allowed in. If you want less fat, you can also press the onions through the sieve. Chop the parsley and add it. Also season with salt, a lot of curry and a little pepper.
Take the drumsticks with the crispy skin out of the oven and serve with the rice.
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