Flatlay of Orange Maple Chicken Drumsticks on a platter with thyme sprigs and orange slices. They are shiny, and garnished with thyme leaves and chopped dried cranberries.

Orange Maple Chicken Drumsticks

Though these tender Orange Maple Glazed Chicken Drumsticks can be served at any time of year, they can be a simple holiday main dish, garnished with fresh thyme leaves and chopped dried cranberries.  If you are tired of turkey, these chicken drumsticks can be a lovely alternative!

Flatlay of Orange Maple Chicken Drumsticks on a platter with thyme sprigs and orange slices.  They are shiny, and garnished with thyme leaves and chopped dried cranberries.
Orange Maple Chicken Drumsticks

(SPONSORED POST) You guys. I have been trying a new meat subscription company called Moink. (Get it? Moo? Oink? 😁) I’m still trying out all the things they sent, and already I’m in love! I’m not just saying that, either. I will only put a product before you if I have tried it, and love it myself.

In fact, there were some brats in the box, and Hubs told me they are the best brats he’s ever had. He said this three times, and he’s…well, let’s just say that he’s discerning… 😂 I used the drumsticks in the box to make this recipe!

Flatlay of a platter of Orange Maple Chicken Drumsticks on fanned magazines from MOINK meat company
Big thanks to our sponsor, MOINK!

The box even came with magazines with recipes! Also a hand-written note, which I felt was a nice touch.

About the recipe

This year is weird. There are supply chain issues, and meat prices are going up. Drumsticks can be a more affordable alternative to turkey, and take a lot less time, which means less time in the kitchen, and more time with family. They can look just as pretty on a holiday table. See?

Orange Maple Chicken Drumsticks in a holiday table scene with candles and eucalyptus. There are thyme sprigs and orange slices on the platter
Orange Maple Chicken Drumsticks can be a holiday alternative dish!

BTW, you may recognize the glaze flavors from my Salmon with Orange Maple Glaze. (This would also be a good holiday alternative! Moink sends wild caught salmon, too. Just sayin’.)

Closeup of Orange Maple Chicken Drumsticks with thyme sprigs and orange slices on a platter
That shine though! 😍

Wanna try?

Of course, you could get drumsticks anywhere, but if you’d like to try meats (including pork, beef, chicken, and salmon!) from animals that are treated ethically, and raised by farmers who give a care about what you are putting in your body, check them out. AND, if you order, you can get FREE GROUND BEEF FOR A YEAR if you use my special link👉🏼: http://moinkbox.com/Wendi . If you go there, please thank them for sponsoring this post, and for continuing to produce meats that are good for us.

Enough of my babbling for now. As always, I am wishing you great love and deep healing!



Orange Maple Chicken Drumsticks

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Main, HolidayCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time




Bring to room temperature




  • 1/2 cup 1/2 freshly squeezed orange juice

  • 1/4 cup 1/4 coconut aminos

  • 3 TBSP 3 pure maple syrup

  • 1 TBSP 1 freshly squeezed lemon juice

  • 1 TBSP 1 extra virgin olive oil

  • 1 tsp 1 sea salt + more for sprinkling

  • 1/4 tsp 1/4 black pepper (omit for elimination phase of AIP)

  • 1/4 tsp 1/4 ground ginger

  • 1 TBSP 1 arrowroot starch/flour

  • 1 TBSP 1 water

  • 4 4 chicken drumsticks from Moink


  • In a small saucepan over medium high heat, whisk together orange juice, coconut aminos, syrup, lemon juice, olive oil, salt, pepper (if using), and ginger.  Bring to a boil. 
  • While this is happening, place arrowroot flour and water in a small container with a tight-fitting lid, and shake vigorously to make a slurry.  Whisk the slurry into the boiling liquid, and take it off the heat as soon as the sauce thickens.  This will happen very quickly. Let the sauce cool for 5 minutes before going to the next step.
  • Place drumsticks in a zip top bag.  Add ½ cup of the glazing sauce, reserving the rest.  Release all air from the bag, and move drumsticks around so that they are coated.  Refrigerate for 3 hours, turning the bag over occasionally.  When marinating is done, place bag of drumsticks on the counter to come to room temperature, approximately 45 minutes.  Preheat oven to 350°F.
  • Remove drumsticks from bag, and place them on a roasting tray fitted with foil (on the bottom) and parchment paper.  Sprinkle drumsticks lightly with salt.  Bake for 30 minutes.  Spoon or brush the rest of the glaze evenly over the drumsticks, and bake for another 10 minutes, or until juices run clear.

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