Friday, February 17, 2012

Paleo Asian Chicken Drumsticks


Tonight's dinner was messy. Messy but s-o-o worth it. The caveman loves crispy chicken wings and drums, but didn't want deep-frying involved in the process. I tried to tinker with a coating that would yield crispy oven drums; while the end result still wasn't what I'd call exceptionally crispy, it *was* exceptionally tasty.

I served these with one of my current obsessions: The Clothes Make the Girl's Comfort Noodles.

Paleo Asian Chicken Drumsticks


2.5-3 lbs. chicken drumsticks
salt and pepper
2 tbs. hot sauce
1 tbs. olive oil
2 cups almond flour
more olive oil, for drizzling

glaze:
3-4 minced garlic cloves
3 tbs. grated ginger
1/2 cup apple cider vinegar
1/2 cup palm sugar
3 tsp. GF soy sauce or coconut aminos

Preheat oven to 400. Put drumsticks in a large bowl, sprinkling with salt and pepper. Drizzle with hot sauce and olive oil, tossing to evenly coat. Put one cup of almond flour into a resealable bag, add a couple of drumsticks and toss to coat. Repeat with remaining almond flour and drums.


Place coated drumsticks on a baking sheet coated with foil. Drizzle with olive oil, turning to coat.

Bake for 30 minutes, then flip and bake for another 30 minutes. During second half of baking, combine all glaze ingredients in a small pot.


Once chicken is done, place in a clean bowl and pour glaze over top, once again tossing to coat.

2 comments:

  1. I made these tonight and they were delish and pretty crispy! I used a few spoonfuls of raw honey in my glaze instead of the sugar but otherwise followed everything else to a T. Thanks for posting! :)

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    Replies
    1. glad you liked, and also pleased to hear honey works well. Will have to try that next time!

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