5 from 1 vote
Korean chicken drumsticks are marinated in a spicy ginger sauce before being baked and dipped into a kimchi aioli. The most epic Korean themed low carb dinner! Gluten-Free & Dairy Free too.
Korean Chicken Drumsticks with Kimchi Aioli {GF, DF}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Korean chicken drumsticks are marinated in a spicy ginger sauce before being baked and dipped into a kimchi aioli. The most epic Korean themed low carb dinner! Gluten-Free & Dairy Free too.
Course: Dinner
Cuisine: Korean
Servings: 6
Calories: 337 kcal
Author: Vicky Berman
Ingredients
  • 12 chicken drumsticks
  • 2 tablespoons Korean red pepper paste
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon gluten free tamari
  • 1 tablespoon minced ginger
  • 1/3 - 1/2 cup toasted sesame seeds
for the kimchi aioli:
  • 1 tablespoon kimchi liquid from a jar of kimchi
  • 1 tablespoon lime juice
  • 1 lime zested
  • 2-4 tablespoon mayonnaise
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl combine the marinade ingredients: Korean paste, sesame oil, honey, tamari, and ginger. Mix until smooth.
  3. Add chicken to the bowl and combine with the marinade, making sure to rub the marinade under the skin.
  4. Let marinade for 15 minutes or up to 24 hours.
  5. Dip each drumsticks in sesame seeds (optional)
  6. Bake on a baking sheet for 35-45 minutes and broil on high for 5-10 minutes, until chicken is cooked through and nicely crisped up.
  7. For the sauce combine the kimchi liquid, lime juice, lime zest and mayo. Mix until smooth.
Recipe Notes

Can be made with or without the sesame seeds. If you do not have kimchi liquid, you can add some Sriracha or chili garlic sauce to the mayo instead.