Asian Chicken Drumsticks

I’ve been craving Take Out lately. Salty satisfying white boxes of meals that I don’t have to create. What I don’t love about Take Out though is the price and the quality of ingredients restaurants use. While I love how they taste, I never feel that great afterwards and I don’t feel like I’ve had something very nutritious.

Enter my world of “Fake Out”! It’s Take Out meals made at home that come together quickly and are full of flavor.

Stop by our Pop Up Farm Market and pick up Chicken Drumsticks for this easy meal. Sometimes these exotic meals have some spices you may not have on hand…but, remember once you purchase these spices they last for a long time. They are an investment in your health, waistline, and budget…which is well worth it!

In a baking dish mix:

  • 2 Tablespoons of coconut/avocado/or olive oil

  • 5 finely chopped garlic cloves

  • 3 inch piece of fresh ginger grated (makes about 2 tablespoons of grated ginger)

  • 2 Tablespoons of dry sherry or rice wine (Here’s the brand I use!)

  • 2 Tablespoons of Tamari (or Soy Sauce if you aren’t avoiding gluten)

  • 2 Teaspoons of Five Spice Powder (both of our local co-ops have this in the bulk spice/herb jars or order here!)

  • 2 Tablespoons of Honey or Maple Syrup

  • 2 pounds of skin on bone in drumsticks

Allow to Marinate in the fridge for at least 30 minutes. Heat up the oven to 375F degrees. Put a cookie cooling rack on a cookie sheet. For easy clean up use aluminum foil on the cookie sheet. Cook chicken drumsticks for about 20-30 minutes until juices run clear. Meat thermometers like this one are my go-to!

While drumsticks are cooking sauté baby bok choi or greens in sesame oil and a couple thinly sliced cloves of garlic. Season with sea salt. Make a steaming pot of white jasmine rice in your instapot for a side dish ready in 15 minutes. Enjoy!