These five spice chicken drumsticks are marinated in the classic Chinese seasoning blend! A low carb and keto recipe to enjoy as an appetizer or snack!
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Chinese five spice powder is a combination of star anise, cloves, cinnamon, pepper, and fennel. I've used before in recipes like my whole roasted duck, crispy “seaweed” (made with kale!), and the delicious spicy salt and pepper shrimp. The seasoning blend pairs perfectly with these tasty chicken drumsticks!
I've only cooked six drumsticks here, which you could serve as an appetizer, as a snack or at a party – but you'll need to at least double the recipe if you're serving them to a crowd!!
How to Make Chinese Five Spice Chicken Drumsticks
Mix together some oil, soy sauce (or tamari for gluten free), and five spice powder in a large bowl. Add the drumsticks and turn to coat well.
Cover and leave in the fridge to marinate for at least an hour. Actually, I did make these once and only gave them ten minutes marinating time. They weren't quite as good – but still pretty tasty!
Place the drumsticks on a baking sheet (I lined mine with a silicone mat for easy clean up but foil would also work), and season with salt and pepper. Discard any remaining marinade.
Roast in a preheated oven for 30 minutes or until fully cooked. They should reach an internal temperature of 165F to be safe – I recommend using a probe thermometer.
Let cool for a few minutes then transfer to a serving platter and garnish with cilantro and a sliced green onion.
The chicken is very tender and has a super savory flavor, and has a strong flavor without actually being spicy.
- 2 tbs olive oil
- 3 tbs soy sauce or tamari
- 2 tsp Chinese five spice powder
- 6 chicken drumsticks
- salt and pepper
- fresh cilantro
- 1 green onion, sliced
- Mix together the oil, soy sauce and five spice powder in a large bowl.
- Add the drumsticks and turn to coat well. Cover and leave in the fridge to marinate for at least an hour.
- Preheat the oven to 400F.
- Place the drumsticks on a baking sheet and season with salt and pepper. Discard any remaining marinade. Roast for 30 minutes or until fully cooked (reached internal temperature of 165F).
- Garnish with cilantro and green onions.
2g net carbs per serving (half the recipe)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 623Total Fat 48gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 26gCholesterol 237mgSodium 1093mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 0gSugar Alcohols 0gProtein 43g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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