Crispy Skin Baked Chicken Drumsticks
Crispy skin baked chicken drumsticks - super juicy and flavorful, these baked chicken drumsticks are low carb, gluten-free and all kinds of delicious!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
If using an oven, preheat to 400 F (200 C).
Wash and pat the chicken dry, or leave on a colander for 30 minutes to drain.
Pour the coconut aminos, olive oil, paprika, cayenne pepper, bouillon powder, rosemary, black pepper and salt into a bowl.
Mix with a fork or whisk till it is completely blended in.
Rub all over the chicken drumsticks.
Arrange on a baking pan or air fryer basket and choose the ‘air fryer’ setting (400 F). Set the timer for 30 minutes.
After 30 minutes, take out the chicken, flip it over, then put it back for another 30 minutes.
Let cool for a few minutes when done.
Serve and enjoy!
This recipe serves 12 and has 1 net carb per serving.
- Make sure all the water drains from the drumsticks after washing to ensure it crisps up quickly.
- Check to be sure the internal temperature of the drumsticks reaches at least 175 degrees before you take it out. Don’t eyeball it.
- Don’t toss the dripping! Use as a sauce by rubbing on the chicken just before serving.
- If you want less heat, reduce the cayenne pepper by half. If you want more, add as much as you can handle!
Calories: 136kcal | Carbohydrates: 1g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 400mg | Potassium: 168mg | Vitamin A: 115IU | Calcium: 9mg | Iron: 0.5mg