Ditch the soy with these paleo sticky honey chicken drumsticks. These drumsticks are gluten free, dairy free, and soy free, and perfect for people of all ages.

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I miss chicken drumsticks. I’m not sure when I stopped eating them. Maybe at the age of 5.

I don’t know why it doesn’t feel as acceptable to eat drumsticks as an adult. It may be the whole eat with your hands thing, but that stops today with this recipe for paleo sticky honey chicken drumsticks.

My foodie friend Jean Choi from What Great Grandma Ate, is the one who got me back into the chicken drumsticks swing. Or rather, her new cookbook did, Korean Paleo.

Jean moved from Korea to the US when she was just 7 years old. She was slow to like American food, and always kept her love of Korean cuisine, even after she developed gluten and dairy allergies.

Cooking and eating Korean food without gluten, dairy, or soy for that matter, is no easy feat, but Choi set out to tackle just that with her new cookbook Korean Paleo.

I’ve always loved Asian flavors myself, but also struggled with all the grains and soy. Luckily Jean has taken all the guesswork out to create 80 recipes that are full of authentic flavor, while also being Paleo.

That brings us to her paleo chicken drumsticks. She calls them “Sticky ‘Soy’ Honey Drumsticks.” It’s a classic and delicious dish made soy free by the use of coconut aminos.

I love coconut aminos (I use this one). It’s a great substitute for soy and a paleo staple. Coconut aminos come from the sap of the coconut. The flavor is lighter and sweeter than soy, and great in many dishes.

The marinade on these chicken drumsticks is indeed finger-licking good. You cook the marinade down after the chicken marinades so you get to enjoy it as a sauce later.

Kid or not, fingers or fork, I think you’re going to enjoy these paleo sticky honey chicken drumsticks.

Sticky “Soy” Honey Chicken Drumsticks
{Paleo, Gluten Free, Grain Free, Dairy Free, Soy Free}

Reprinted from Korean Paleo Cookbook by Jean Choi
Serves 4

Ingredients

• 2 pounds chicken drumsticks

• 1/2 cup coconut aminos (I like this one)

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• 2 cloves garlic, minced

• 1” piece fresh ginger, minced

• Green onions, chopped, for garnish

• Toasted sesame seeds, for garnish

Instructions

1. Place the chicken drumsticks in a glass container just big enough to lay them in a single layer. Combine and whisk together the coconut aminos, apple cider vinegar, honey, garlic, and ginger. Pour over the drumsticks, making sure they are all evenly coated. Place in the refrigerator and marinate for 1 to 4 hours, flipping the chicken halfway through.

2. Preheat the oven to 400F. Line a baking sheet with parchment paper and place the drumsticks on the baking sheet, making sure they aren’t touching. Reserve the marinade. Bake the chicken for 40 minutes, flipping the pieces halfway through.

3. While the chicken is cooking, pour the marinade in a small saucepan and heat on the stovetop over high heat. Once the sauce starts boiling, reduce the heat to medium-low and simmer until the sauce is reduced and thickened, about 7 to 10 minutes.

4. When the chicken is finished cooking, toss with the reduced sauce. Sprinkle with chopped green onions and toasted sesame seeds before serving.

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