Cook your drumsticks with the skin on to maintain their juiciness, and then remove the skin (or most of it) right before chowing down. That will decrease the amount of artery clogging fat you’re taking in. If you crunch the numbers, it’s more than a 200 calorie saving per two drumsticks.
Nutrition (per serving)
Calories: 243; Total Fat: 11 grams; Saturated Fat: 4 grams; Protein: 34 grams; Carbohydrates: 1 gram; Sugars: 0 grams; Fiber: 0 grams; Cholesterol: 169 milligrams; Sodium: 220 milligrams
Recipe and photo courtesy Lisa Johnson of True Food Movement.
Makes 4 servings
- 8 drumsticks (about 2 lbs)
- 1 fresh garlic clove minced (can also use 1/2 tsp garlic powder)
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1½ Tbsp of butter
- 1½ Tbsp of a hot sauce
How to make it
Preheat grill to 450° F.
Place the drumsticks in a large bowl. In a separate small bowl, mix the onion powder, paprika, salt and pepper. Add to the large bowl with the garlic. Mix well.
Place drumsticks on the heated grill and turn about every 6 minutes. You’ll be cooking the drumsticks for 30 to 40 minutes.
When there are about 15 minutes left, melt the butter and mix in the hot sauce to create your Buffalo sauce.
Brush on the drumsticks as you’re turning them the last 2 or 3 times.
When the meat reaches about 180°F you’re done and the meat will be just about falling off the bone.