- Chicken drumsticks (I get the large, long package at the grocery store - usually less than $10!!)
- Your choice of marinade. Here are some options:
- Raspberry Chipotle marinade (my favorite)
- Frank's Hot Wing Sauce
- BBQ Sauce
- Honey Mustard
- Italian Dressing
Basically, go to the sauce/marinade section of the grocery store and look at your ingredients. Try to stick with low calorie, low sodium options. Less than 100 calories per 2 tbsp. and try not to go over 200 mg. of sodium (this is difficult to do in a lot of marinades).
- THE NIGHT/DAY BEFORE: Separate your drumsticks into 1 gallon bags, based on how many different flavors you want to do.
- Pour in marinade until chicken is pretty covered. Try for about 1/4 c. marinade per 3 drumsticks.
- Close the bag, leave a little air in it. Shake around the chicken and the marinade until it's all pretty coated.
- Then remove the extra air in the bag, close back up the Ziploc and store in the refrigerator until ready to use. This could stay in the fridge for a couple days.
- Once ready to cook, heat oven to 450 degrees.
- Line a baking sheet with aluminum foil and lay the drumsticks onto the foil.
- Bake for about 45 minutes or until the edges of the chicken are starting to char.
- Remove from the oven and enjoy!
If making for a dinner, I recommend pairing with sweet potato fries and a salad. I chopped up sweet potato fries and roasted them at the same time as the drumsticks. Made for a really quick meal.
You can also shred up the chicken and heat it up to top salads or make into a sandwich or wrap. Endless possibilities!