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My Crispy Sweet Heat Chicken Legs are such a fun, simple meal. Drumsticks are so cheap these days (I got 5 lbs for under $4!) that this is totally budget-friendly.
This recipe is crispy, sweet and has a little kick. The crispiness comes from unsweetened coconut flakes, which was something I’d never done before, but it worked out. I didn’t notice a coconut flavor at all, it took on the flavor of the spices. 🙂
My husband doesn’t like coconut, so I omitted that for his happiness and he thought the coating was great on its own. The egg gave the chicken skin so much crispness and it made it turn a pretty golden color.
We had this with a salad and mashed cauliflower.
This meal is frugal, yet tastes gourmet. If you don’t have chicken legs on hand, feel free to sub chicken breasts!
Special Items Mentioned:
- 6 Thawed Chicken Drumsticks (Skin on or off is fine!)
- 1 large Egg
- 1/2 t. Liquid Smoke
- 1/4 t, Molasses
- 1/2 t, Gentle Sweet
- 2 pinches Mineral Salt
- 1/2 T. Chili Powder
- 1/4 t. Cumin
- 1/4 t. Cayenne Pepper (Optional!)
- 2 C. Unsweetened Coconut Flakes
- Whisk together the egg, liquid smoke, molasses, gentle sweet, salt, and spices. Coat your chicken legs thoroughly in the egg mixture then roll it in the coconut flakes. I had to sprinkle additional coconut on top. Bake at 400 degrees for 30 minutes or until juices run clear when poked.
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