Sweet and Sticky Thai Honey Chicken Drumsticks

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  • 12-14 chicken drumsticks skin on


  • cup coconut oil melted and cooled
  • ½ cup full-fat coconut milk - you’ll want the thick part and just a little liquid
  • cup honey
  • 2 tbsp red thai chili paste
  • 2 tbsp coconut aminos
  • 1 tbsp fresh ginger
  • splashes sesame oil *optional
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Preheat the oven to 450° F, and place the rack in the center of the oven. Line a baking sheet with tin foil and set aside.
  • Whisk the ingredients for the sauce until smooth. Working in batches, coat each drumstick entirely with sauce, shaking off any excess. Place on the baking sheet, and repeat this process until each drumstick is coated.
  • Bake for 40 minutes, rotating the baking sheet 180° F after 20 minutes.
  • Meanwhile, simmer the remaining sauce for 5-8 minutes on low until it thickens, whisking every so often. Once the drumsticks are out of the oven, spoon the rest of the sauce over top.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes