Ingredients
Scale
1 pound Grass Roots chicken drumstick
2 tablespoons high-heat oil such as avocado
1 cup tamari
1 tablespoon rice wine vinegar
1 tablespoons sriracha
½ cup coconut sugar
3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon fresh ginger, grated
1 tablespoon pepper
1 teaspoon salt
1 tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees.
- Coat chicken in oil. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Place on shallow baking sheet and place in oven.
- Meanwhile, make BBQ sauce. Stir tamari, coconut sugar, rice wine vinegar, sriracha, ginger, garlic, sesame oil, pepper and salt together in a small saucepan and bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves.
- Pour into boiling mixture and whisk until dissolved.
- Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from heat and let cool.
- After about 18 minutes, remove chicken from oven and add 1 tablespoon of BBQ sauce to each drumstick. Place back in oven until chicken is done, about 5 more minutes. If this skin doesn’t brown enough, turn the broiler on high for a minute or two.
