Sweet and Spicy Chicken Drumettes

It’s labor day weekend and that means having friends over to enjoy the last holiday before summer is over…sniffle sniffle (not really, I LOVE Fall and I am excited that this blazing hot summer is nearly over!! Be gone nasty heat and irritating bugs!!) BUT…. while summer is still with us, have some friends over and make a platter of these drumettes and watch the first football game of the season.  They are sticky, savory, spicy, and sweet and best served very warm, freshly sprinkled with thinly sliced scallions and freshly toasted sesame seeds.  If you want them spicier simply add a few more tablespoons of Siracha sauce.  They are yummy nummy in my tummy! Really, they are.


4 pounds organic chicken drumettes


4 finely chopped shallots

7 scallions thinly sliced

6 tablespoons balsamic vinegar

4 tablespoons coconut oil-warm

1 tablespoon red boat fish sauce

¾ cup coconut aminos or if in a pinch organic tamari

1 teaspoon ground ginger

1 teaspoon onion powder

5 cloves minced or crushed garlic

1 teaspoon crushed chili flakes

½ cup organic brown sugar

½ cup honey

3 tablespoons preservative free Siracha sauce such as Organicville

Juice of 1 lime, about 2-3 tablespoons

1 teaspoon salt


2 scallions thinly sliced

2 tablespoons freshly toasted sesame seeds


Combine all of the marinade ingredients in a large bowl and stir well until dissolved and well combined. Add the chicken to the marinade and toss well to coat. Cover and refrigerate for 2 hours. 

Remove from refrigerator and let sit at room temperature for 1 hour.  Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Remove drumettes from marinade shaking of any excess and place onto the parchment paper lined baking sheet. Bake for 30 minutes until cooked through and golden brown. Remove from oven.

While chicken is baking pour the marinade into a small saucepan and bring to a boil then reduce to a simmer. Simmer for 15-20 minutes until thickened and reduced.  Baste each drumette with the sauce and sprinkle with the scallions and sesame seeds, transfer to a platter, and serve immediately. 

To toast the sesame seeds add them to a pan and sauté over medium heat stirring frequently to prevent burning until fragrant, and golden brown. 

Health tip: Soy in the US is primarily Genetically Modified which is a big no no in our house so if I need soy sauce flavor in a recipe I only use coconut aminos or organic tamari which is soy sauce that is totally gluten free and non-gmo.  Soy has also been linked to thyroid damage, hormone problems, and is a phytoestrogen which means it behaves like estrogen in the body.  Fermented soy products such as soy sauce, tamari, tempeh, and miso are digested more easily but still contains the problematic phytoestrogens and if it’s not organic then it is likely genetically modified. We don’t eat any soy but if I don’t have access to coconut aminos then I may use Organic Tamari as a seasoning on rare occasions. Here is a link to a video about soy from the Weston A Price Foundation and it also has links to dozens of other articles about the dangers of soy.