Sesame Chicken Drumsticks Low-Carb, Keto, Gluten-Free Recipe

Di Bauer December 31, 2014 Appetizer Recipes, Chicken Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 900 Views

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Written by Di Bauer February 2, 2002, Updated by Andrew DiMino December 31, 2014

Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

If you search the internet, you will find hundreds of wing recipes.

Not all of them are low-carb, ketogenic or gluten-free.

Unfortunately, a great many of them contain sugar and processed ingredients which not only makes them high in carbs, but unhealthy as well.

These Sesame Chicken Drumsticks are packed with flavor and because we’re using chicken legs instead of wings, they’re also really satisfying.

Low-Carb Gluten-Free Sesame Chicken Drumsticks Recipe

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If you search the internet, you will find hundreds of wing recipes. Not all of them are low-carb or gluten-free. Unfortunately, a great many of them contain sugar and processed ingredients which not only makes them high in carbs, but unhealthy as well. These Sesame Chicken Drumsticks are packed with flavor and because we’re using chicken legs instead of wings, they’re also really satisfying.

Author: Di Bauer
Prep Time: 15 mins
Cook Time: 56 mins
Total Time: 1 hour 11 mins
Yield: 8 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Ingredients

Units Scale

2 pounds chicken legs
Salt (to taste)
Fresh ground pepper (to taste)
5 tablespoons olive oil
3 tablespoons sesame oil
1/2 cup cooking sherry
4 tablespoons soy sauce, gluten-free
4 tablespoons lemon juice
2 cloves garlic, minced
4 tablespoons toasted sesame seeds

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Instructions

Wash the chicken legs and pat them dry. With a sharp fork or a knife, pierce the legs all over so that the marinade can penetrate through the skin to the meat.
Lightly salt and pepper the chicken legs. Place the legs in a shallow baking dish and set aside while preparing the marinade.
In a blender or food processor combine olive and sesame oils, sherry, soy sauce, lemon juice, and garlic. Blend until smooth. Mix in sesame seeds.
Pour the marinade over the chicken legs. Turn the legs to coat them thoroughly. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight. Turn the legs occasionally so that all sides are thoroughly saturated with the marinade.
Preheat oven to 350° F.
Line a broiler pan with aluminum foil.
Take the chicken legs out of the marinade. Hold them over the baking dish for a moment to let the excess marinade drip off. Reserve the marinade.
Bake the chicken legs for 50 minutes at 350° F, turning them over once so that both sides get crispy and the juices run clear.
While the chicken legs are baking, pour the reserved marinade into a small saucepan and boil it for 2 minutes, stirring constantly to prevent it from scorching. Set aside.
Take the chicken legs out of the oven and reset the oven to broil. Baste the legs with the reserved and boiled marinade, and broil them for 1 to 3 minutes, or until they become nicely browned.
Turn the legs, baste them with the reserved marinade, and put them back in the broiler again for 1 to 3 minutes, or until they are nicely browned on the second side.
Remove the legs from the broiler and arrange them on a serving platter to serve immediately or cover and refrigerate for serving later.