Ingredients

The following ingredients have 12 Servings
  • 6 pounds skin-on chicken drumsticks (approximately 24 drumsticks)
  • 1/2 cup sriracha
  • 1/4 cup coconut aminos or gluten-free tamari
  • 2 tablespoons raw honey
  • 2 teaspoons freshly grated ginger root
  • pinch kosher salt

Instruction

  • Begin by mixing the Sriracha, coconut aminos, honey, grated ginger root and salt in a bowl until well combined. Set aside.
  • Use a fork to puncture each chicken leg (or whatever part you are using) 4 to 6 times.
  • Use 2 gallon-size ziplock bags and place half of the chicken and half of the marinade in each. Seal and toss until chicken is well coated. Refrigerate and marinate for 8 to 24 hours.
  • Remove chicken from fridge 20 to 30 min prior to cooking. Set oven racks at 2nd and 4th positions and preheat oven to 400F and line two baking sheets with tinfoil and insert raised cooking racks in each.
  • Arrange the chicken on each rack so that there is ample space between them (to get crispy!).
  • Cook for 25 minutes. Remove trays from oven, turn chicken and rotate trays when you place them back in. Cook for an additional 20 minutes and remove both trays. Set oven to broil and place one tray in at a time on the oven rack that is set closest to the broiler (in my oven the broiler is at the top so this would be the 2nd position rack). Broil for 5 minutes, remove and repeat with remaining tray. Let cool for a couple minutes, serve and Enjoy!