On the 25th of July last year, I started a Whole30 detox. It was hard. For those of who don’t know what Whole30 is- basically for 30 days you eat only fresh fruit, veggies, meats and some nuts and other healthy fats. (For more info, see their website.) Sugar is gone, additives are gone, gluten and soy are gone. It makes for lots of meal planning and lots of cooking on the weekends to ensure there is always something to eat and no snacking! My Mum also joined in and has done Whole30 on and off since July! The idea behind it is to find out if you have any food intolerances, and after realising how much better I felt not eating gluten, I decided to go gluten-free, but that’s a story for another time.
I stumbled upon this recipe on Google and it is good! Remember to follow the recipe carefully if you are following Whole30 principles, otherwise feel free to sub in other ingredients to make things simple! Warning: these are addictive…
Sweet & Spicy Chicken Drumsticks
Makes: 9-12 drumsticks
- 9 large or 12 small chicken drumsticks
- 1 tablespoon of orange juice
- 1/4 cup date paste (instructions here)
- 2 tablespoons of coconut aminos (or soy sauce)
- 2 tablespoons of toasted sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or any vinegar)
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of chili pepper flakes
- salt and pepper to season
- Pat drumsticks dry, season with salt and pepper in a container to marinade.
- Whisk the rest of the ingredients in a bowl until combined. Pour marinade over drumsticks and rub until evenly coated. Cover and marinade for at least 4 hours, or over night.
- Preheat oven to 210 degrees.
- Place drumsticks on baking tray with baking paper (makes clean up easier!)
- Bake for 45 minutes, turning once until skin is golden and crispy.
- Serve with mashed potato and veggies!
Recipe Source: from this recipe for Sweet and Spicy Sesame Chicken Drumsticks from the Healthy Foodie