Sweet Chilli Drumsticks

Prep:     20 mins
Cook:    5 hrs 15 mins
Serves: 6


3 T erythritol
⅓ cup rice vinegar
¼ cup chicken bone broth
1 t tomato paste
1 t orange zest
1 clove garlic, minced
2 t crushed red pepper flakes
1 t fish sauce
2-inch fresh ginger root, peeled and minced
⅔ cup coconut aminos
3 lbs chicken drumsticks
3 T avocado oil
2 t arrowroot starch

Combine the erythritol, rice vinegar, chicken bone broth, tomato paste, orange zest, garlic, and crushed pepper flakes in a small saucepan, and bring to a boil. Simmer for 5 minutes to marry the flavours, then remove from the heat.

Add the fish sauce, ginger, and coconut aminos, and stir to combine.

Place the drumsticks in a large glass bowl or baking dish, and pour the sauce over them, making sure each drumstick is covered. Cover the dish, and put it in the fridge to allow the drumsticks to marinate for 3 hours or overnight.

When you’re ready to cook, dump the chicken and marinade into the bottom of a 6-quart slow cooker. Cook on LOW for 5 hours, turning the drumsticks halfway to make sure they are equally cooked in the sauce.

When the chicken is cooked, transfer it to a baking sheet, and set it aside. Transfer the liquid from the slow cooker to a small saucepan. Heat the sauce to a simmer, and cook to reduce, about 10 minutes.

When the sauce has reduced a bit, pour off a small amount of it into a small bowl, and whisk in the arrowroot starch to make a slurry.

Then add the arrowroot slurry and the avocado oil back to the reduced sauce, and heat while stirring as the sauce begins to thicken. Set the sauce aside.

Pop the drumsticks into the oven, and broil on medium for 3–5 minutes, just until the skin starts to brown. Return the drumsticks to the slow cooker, pour the sauce over the drumsticks, and toss to coat.