Chicken Drumsticks make a great family dinner. First, they are usually pretty inexpensive and they often go on sale. Second, they are fun to eat because you can use your hands and get all messy. Third, they are really easy to prepare.
I have made a bunch of different recipes and have another version on the blog already. I think this one is similar, but better and the boys all agreed.
Prep Time: 5 – 10 minutes
Cook Time: About 25 – 30 minutes
Servings: 4 – 3 drumsticks each
- 1/3 cup coconut aminos
- 1 tbsp. garlic infused olive oil
- 2 tbsp. sesame oil
- Juice from 1 medium orange
- 1 tbsp. minced ginger
- 4 tbsp. apple cider vinegar
- 1 1/2 tbsp. sesame seeds (toasted if you can find them)
- 1 dozen chicken drumsticks
- Add all the marinade ingredients together in a small bowl. Whisk together well.
- Lay the drumsticks out in a pyrex dish, making sure they are tight, but not squished and not too roomy either.
- Pour the marinade over the drumsticks and let them sit, the longer the better. (At least 2 hours, but if you can do it all day, that is even better.)
- Pre-heat the oven to 400 degrees
- Bake the drumsticks for about 15 minutes and check on them. Flip them over with tongs and then cook for another 10 minutes or so until no longer pink on the inside and crispy on the outside.
I served the drumsticks with sautéed baby bok choy (just with some coconut aminos and sesame oil) and rice.