Low Sodium Barbecue Chicken Drumsticks
Indulge in the smoky, sweet, and tangy flavors of these *Low Sodium Barbecue Chicken Drumsticks*—a heart-healthy twist on a classic favorite. Brushed with a homemade barbecue sauce crafted from unsalted tomato paste, honey, apple cider vinegar, and a bold blend of spices like smoked paprika and chili powder, these drumsticks are packed with flavor without the excess sodium. Oven-baked to perfection, they boast a caramelized, crispy exterior while remaining juicy and tender inside. Quick to prepare and perfect for any dinner table, these drumsticks pair beautifully with steamed vegetables or a fresh green salad for a well-balanced, low-sodium meal. Whether you’re watching your salt intake or simply seeking a wholesome barbecue delight, this recipe delivers big taste in every bite.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 6 tablespoons unsalted tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili powder
- 0.5 teaspoon dry mustard
- 0.5 teaspoon liquid smoke (optional)
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Place a wire rack inside a baking sheet and lightly oil the rack to prevent the chicken from sticking.
In a mixing bowl, combine tomato paste, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, black pepper, chili powder, dry mustard, and liquid smoke if using.
Mix the ingredients well until a smooth barbecue sauce forms.
Pat the chicken drumsticks dry with paper towels to ensure the sauce adheres better.
Place the drumsticks in a large bowl or resealable plastic bag, and pour the barbecue sauce over the chicken. Use your hands or seal the bag and shake it to ensure the drumsticks are well coated with the sauce.
Let the chicken marinate for at least 15 minutes. For better flavor, you can marinate it in the refrigerator for up to 2 hours.
Arrange the drumsticks on the prepared wire rack.
Brush the chicken lightly with vegetable oil to help them crisp up during baking.
Bake in the preheated oven for 40-50 minutes, turning the drumsticks halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and is deeply lacquered and crispy on the outside.
Remove the drumsticks from the oven and let them rest for 5 minutes before serving.
Serve warm with your favorite low-sodium sides, such as a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 46.0 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
