In a bowl, mix together balsamic vinegar, allulose, maple extract, soy sauce, garlic, ginger, sesame seeds and black pepper.
Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for at least 30 minutes and up to overnight, giving the marinating bag a turn whenever you think about it.The longer you marinate, the better.
Preheat oven to 400°F. Line a baking pan with parchment and add an oiled bake-able rack on top to get the crispiest results.
Remove the chicken from the bag, reserving the marinade, and set the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
While the chicken is baking, pour the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from oven (after first 25 minutes of cooking) and coat with the thickened marinade, using a brush. Return to the oven and cook for 10 more minutes or until an internal temperate of 165°F is reached.
Coat the drumsticks one last time if there is any sauce left. Sprinkle additional sesame seeds over them if desired and serve with low carb sides.
Serving: 1drumstick | Calories: 154kcal | Carbohydrates: 4g | Protein: 14g | Fat: 8g | Sodium: 419mg | Fiber: 1g | Net Carbs: 3g | Fat Ratio per Serving: 46.75% | Protein Ratio per Serving: 36.36% | Carb Ratio per Serving: 7.79%
Low Carb Sticky Baked Chicken https://castleinthemountains.com/low-carb-sticky-baked-chicken/ April 9, 2021