Low Carb Baked Szechuan Drumsticks

RatingDifficultyIntermediate

Baked Szechuan Drumsticks Low Carb is paleo, gluten-free, savory, slightly spicy and sweet, mouthwatering, heavenly chicken drumsticks that have so much flavor!

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
The Marinade
 8 chicken drumsticks
 1 egg beaten
 1 ½ tbsp sesame oil
 1 tsp coconut aminos
 1 tsp apple cider vinegar
 1 tsp harissa chili paste
 1 tsp KetoseSweet+ Powder
 2 cloves ginger minced
 1 tbsp coconut flour
 ¼ tsp ginger root powder
 ½ tsp sea salt
 ½ tsp black pepper
Szechuan Sauce
 2 tsp sesame oil
 2 cloves garlic minced
 ½ tsp fresh ginger minced
 3 ½ tbsp tomato sauce
 1 tsp harissa chili paste
 1 tsp coconut aminos
 1 tsp apple cider vinegar
 1 ¼ tsp KetoseSweet+
 ¼ tsp sea salt
 ¼ tsp ginger root powder
 ½ tsp onion powder
 2 tbsp chopped spring onions
1

Rinse chicken drumsticks with water and pat dry with paper towels. Using a sharp knife poke into the meaty areas of the drumsticks and cut a few slits in each drumstick. Set aside.

2

In a large mixing bowl combine all the marinade ingredients.

3

Add drumsticks to the marinade and toss to coat. Cover and refrigerate drumsticks in the marinade for 2 hours.

4

Preheat oven to 400 F (204 C ) and grease or line a baking sheet.

5

Once the chicken has marinated for 2 hours, remove from bowl and line up drumsticks on the prepared baking sheet.

6

Bake for 35 to 40 minutes or until internal temperature is 165 F (74 C). Remove from oven and set aside.

7

In a large frying pan over medium heat add 2 tsp sesame oil, minced garlic (2 cloves), ½ tsp minced ginger and saute until starting to soften. Add all the remaining Schezwan sauce ingredients and stir until bubbling.

8

Add baked chicken drumsticks and toss in the sauce to coat. Sprinkle with optional chopped green onions.

9

Remove drumsticks from pan and serve.

Ingredients

The Marinade
 8 chicken drumsticks
 1 egg beaten
 1 ½ tbsp sesame oil
 1 tsp coconut aminos
 1 tsp apple cider vinegar
 1 tsp harissa chili paste
 1 tsp KetoseSweet+ Powder
 2 cloves ginger minced
 1 tbsp coconut flour
 ¼ tsp ginger root powder
 ½ tsp sea salt
 ½ tsp black pepper
Szechuan Sauce
 2 tsp sesame oil
 2 cloves garlic minced
 ½ tsp fresh ginger minced
 3 ½ tbsp tomato sauce
 1 tsp harissa chili paste
 1 tsp coconut aminos
 1 tsp apple cider vinegar
 1 ¼ tsp KetoseSweet+
 ¼ tsp sea salt
 ¼ tsp ginger root powder
 ½ tsp onion powder
 2 tbsp chopped spring onions

Directions

1

Rinse chicken drumsticks with water and pat dry with paper towels. Using a sharp knife poke into the meaty areas of the drumsticks and cut a few slits in each drumstick. Set aside.

2

In a large mixing bowl combine all the marinade ingredients.

3

Add drumsticks to the marinade and toss to coat. Cover and refrigerate drumsticks in the marinade for 2 hours.

4

Preheat oven to 400 F (204 C ) and grease or line a baking sheet.

5

Once the chicken has marinated for 2 hours, remove from bowl and line up drumsticks on the prepared baking sheet.

6

Bake for 35 to 40 minutes or until internal temperature is 165 F (74 C). Remove from oven and set aside.

7

In a large frying pan over medium heat add 2 tsp sesame oil, minced garlic (2 cloves), ½ tsp minced ginger and saute until starting to soften. Add all the remaining Schezwan sauce ingredients and stir until bubbling.

8

Add baked chicken drumsticks and toss in the sauce to coat. Sprinkle with optional chopped green onions.

9

Remove drumsticks from pan and serve.

Low Carb Baked Szechuan Drumsticks


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