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!
Servings: 12
Calories: 136kcal
Ingredients
- 12 chicken drumsticks with skin on
- 3 tbsp coconut aminos
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp bouillon powder
- 1 tsp rosemary
- 1 tsp black pepper
- 1 tsp salt
Instructions
- 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!
Notes
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!
Nutrition
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