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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 16, 2016

Southwest Drumsticks with PRIMAL KITCHEN™ Chipotle Lime Mayo

By Worker Bee
11 Comments

Primal

Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.

Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.

The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN™ Chipotle Lime Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. This flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.

Servings: 4

Time in the Kitchen: 50 minutes

Ingredients:

ingredients

  • 8 drumsticks, patted dry
  • 2 tablespoons coconut flour (13 g)
  • 1 1/2 teaspoons salt (7 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon garlic powder (a pinch)
  • 1/4 teaspoon black pepper or cayenne (a pinch)

Instructions:

Preheat oven to 425 °F/218 °C.

In a small bowl, mix together the coconut flour, salt, chili powder, cumin, smoked paprika, garlic powder and pepper.

Put the drumsticks in a large sealable bag and pour in the seasoning mix. Shake and toss the bag until every drumstick is well coated in seasoning.

Primal

Butter or lightly oil a baking dish, rimmed baking sheet or cast iron skillet. Put the drumsticks in the baking dish and cook for 20 minutes. Flip the drumsticks over and cook for about 20 minutes more, until the outside is browned and the inside temperature reads at least 165 °F/74 °C on a digital thermometer.

Serve the drumsticks warm or cold with PRIMAL KITCHEN™ Chipotle Lime Mayo for dipping.

Primal

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11 Comments on "Southwest Drumsticks with PRIMAL KITCHEN™ Chipotle Lime Mayo"

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Tanya E
Tanya E
1 year 5 months ago

Mmm these look good! I sometimes do a coating with ground almonds (almond flour), milled flaxseeds and a mixture of cajun and jerk spice.

Monika
Monika
1 year 5 months ago

Yum! Thanks for the recipe! Will make for dinner tonight.

jed
jed
1 year 5 months ago

does anybody know if Mark still sells Primal Probiotics? I don’t see it in the store anymore.

Mark Sisson
1 year 5 months ago

It’s currently out of stock due to high demand. Should be back in stock by 4/26. Stay tuned!

Pam
Pam
1 year 5 months ago

I love this Mayo!!!! Can you work on developing buffalo wing sauce next. I have an addiction but it is full of unhealthy ingredients.

Lori
Lori
1 year 5 months ago

I make my buffalo wings sauce with just Frank’s Red Hot and butter. Although Frank’s isn’t organic, the ingredient list is simply “Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt And Garlic Powder.

This recipe looks delish! I think I’ll be trying it this week!

Elizabeth
1 year 5 months ago

Def making these soon! I make drumsticks with seasoned coconut flour already. The chipotle line mayo would be perfect I’m sure! I’m already addicted to the regular mayo…placing an order with Thrive Market today for the chipotle lime. Can’t wait!!

Patricia
Patricia
1 year 4 months ago

I found these so/so. But I figured that my palette is so geared to heavy southwest (New Mexico) cooking that next time I will at least double, if not triple, the spices. I have never used coconut flour but think I do prefer the lighter crunch than flour fried chicken. And I love the mayo, Mark. I was thrilled when I saw it at WF the first time. Pricey, but definitely worth it since I don’t use a lot of mayo anymore. Thanks for this!

Patricia
Patricia
1 year 4 months ago

OK, so I cooked these again tonight but doubled the spices. YUM

Brian
Brian
1 year 4 months ago

I had these tonight, including the mayo. Easy to make and delicious!!

natti
natti
10 months 25 days ago

I’m making these right now!thanks for the constant inspiration 🙂

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