Sweet & Spicy Chicken Drumsticks (Paleo)

Due to my type-A tendencies, I’ll usually wait until I have the exact photos I want before posting a recipe. However, 3 weeks ago, Matt and I became the annoying dog parents who spend every waking moment talking about (and to) our BFF Blue. Who has time for perfect pictures of chicken legs when you have the sweetest dog taking full advantage of how cute you think he is?


Seriously. How am I supposed to get anything done? The worst part is he knows exactly how big of a sucker I am.

However, my wonderful friend Kelly inspired me with some ahhhhhmazing wings she brought to our place for the Superbowl, and I’ve been thinking about them ever since. Today, I asked Matt to dump a few things in the slow cooker, and I came home to the most succulent, fall-off-the-bone chicken legs. Perfectly sweet and spicy, and mind-blowingly (word?) easily to throw together, this recipe is sure to take a place in your week night rotation as it has for us.

chicken thighs

This recipe calls for hot sauce, and I prefer Franks Original Red Hot because its only ingredients are cayenne peppers, vinegar, water, salt, and garlic powder. Feel free to use any brand of hot sauce- I just stick with Frank’s because it ensures that the recipe has no added sugar and is gluten-free.

Cooking the chicken in the slow cooker ensures the chicken legs turn out tender and moist, while broiling at the end makes the skin all crispy and delicious. Don’t skip the last step! You don’t even have to dirty another pan- use aluminum foil and I won’t tell anyone that you didn’t wash it before sticking it back in the cabinet.

Enjoy this chicken with a side of cauliflower rice or regular rice, and your vegetable of choice! Tonight it was green beans. This is the perfect dinner to come home to on a busy week night, and leaves plenty of time for puppy cuddles.

Sweet & Spicy Chicken Drumsticks

Makes 4 servings

8-10 all natural chicken legs, bone in and skin on

2 cloves garlic, minced

1/3 C honey

1/3 C Frank’s Original Red Hot sauce


Arrange chicken legs in single layer on bottom of slow cooker. In a separate bowl, whisk garlic, honey, and hot sauce together, and pour on top of chicken. Cook on low for 6 hours or on high for 4.

10 minutes before serving, preheat oven to Broil (500°). Line large rimmed baking sheet with aluminum foil for easy clean up. Use tongs to carefully move cooked chicken legs from slow cooker to lined baking sheet, reserving liquid in slow cooker. Broil chicken in preheated oven for 4-6 minutes, until skin is bubbling and turning golden brown.

Use reserved liquid over cauliflower rice or for dipping chicken. Enjoy!

3 Comments Add yours

  1. Ellia S Sun says:

    Will you change your blog name to “Blue’s Moms Tiny Kitchen” ? 🙂

    Liked by 1 person

  2. Sounds simple and delicious! I like simple. And I like delicious.

    Liked by 1 person

  3. Pam Atilano says:

    Blue is a sweet distraction. And the chicken legs don’t look too bad either!

    Liked by 1 person

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