Gluten-Free Maple Sriracha Chicken (Print Version)
Roasted chicken drumsticks with a caramelized maple-sriracha glaze and crunchy sesame seeds.
# What You'll Need:
→ Poultry
01 -
2 lb chicken drumsticks
→ Marinade
02 -
⅓ cup maple syrup
03 -
¼ cup gluten-free tamari
04 -
2 tbsp sriracha
05 -
1 tbsp apple cider vinegar
06 -
1 tbsp olive oil
07 -
1 tsp garlic powder
08 -
½ tsp smoked paprika
09 -
½ tsp sea salt
10 -
¼ tsp black pepper
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.
02 -
In a medium bowl, whisk together maple syrup, tamari, sriracha, apple cider vinegar, olive oil, and garlic powder. Stir in smoked paprika, sea salt, and black pepper until fully combined.
03 -
Pat chicken drumsticks dry with paper towels to ensure crispy skin. Add them to the marinade and toss until each piece is thoroughly coated. Marinate for 20 to 30 minutes if time allows.
04 -
Place the coated drumsticks on the prepared wire rack, spacing them evenly. Pour any remaining marinade over the chicken pieces.
05 -
Bake in the preheated oven for 35 to 40 minutes, turning the pan halfway through and spooning pan juices over the chicken. Continue until skin is caramelized and internal temperature reaches 175°F to 185°F.
06 -
Allow the chicken to rest on the rack for 5 to 10 minutes for juices to redistribute. Transfer to serving dish, drizzle with pan juices, and serve hot.
# Additional Notes:
01 -
Marinating the chicken for at least 20 minutes enhances flavor and skin caramelization.