These crispy chicken drumsticks are SO easy to make and DELISH without the frying. They have a little bit of an asian flair, are slightly sweet but still crispy and salty. YUM. And guess what?! They are also Whole30 compliant and Paleo. BOOM! I made these a few weeks ago and Ryder said it was the best chicken I've ever made. You can pair this protein with just about anything and you will be a happy camper. Great for families needing to cook for kids and adults alike! A classic dinner staple made with clean ingredients without losing the flavor - it's a win-win. Now, the only difficult part will be trying not to lick the plate afterwards. Make these ASAP!!!
Ingredients:
2 lbs chicken drumsticks
1 tbsp olive oil
3 tbsp coconut aminos
1½ tsp salt
2 tsp garlic powder
1 tsp onion powder
½ tsp pepper
1 tbsp fresh parsley, minced (optional for garnish)
Additional Supplies:
Paper towels
Aluminum foil
Baking sheet
Oven safe wire cooling rack
Basting brush
Directions:
Preheat oven to 425 deg (F). Line your baking sheet with foil, then place the wire rack on top of the foil.
Lay out your drumsticks on a cutting board or tray in one even layer. Use a paper towel to pat both sides of each drumstick until dry(ish).
In a small bowl, combine salt, garlic powder, onion powder and pepper.
Place drumsticks in a large bowl and add olive oil and coconut aminos. Stir with hands until evenly coated. Sprinkle in dry seasonings and toss drumsticks until evenly coated.
Place the drumsticks on the wire rack/baking sheet, ensuring the drumsticks are evenly spaced and not touching.
Place in the oven and bake for 20 minutes. Remove from oven, brush the top side of each drumstick with the remaining marinade left at the bottom of the bowl. Flip each drumstick and baste the other side. Return to oven for 22-25 minutes until the drumsticks are crispy and cooked through (internal temperature of 165 deg).
Sprinkle with fresh parsley and serve!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 3-4
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