Prep time: 10 minutes |Cook time: 20 minutes | Serves 4
Ingredients :
FOR THE DRUMSTICKS
1 tablespoon chili powder
2 teaspoons smoked paprika
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 teaspoons dark brown sugar
4 chicken drumsticks
1 cup barbecue sauce (your favorite)
FOR THE KALE CHIPS
5 cups kale, stems and midribs removed, if needed
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
To prep the drumsticks: In a small bowl, combine the chili powder, smoked paprika, salt, garlic powder, black pepper, and brown sugar. Rub the spice mixture all over the chicken.
To cook the chicken and kale chips: Install a crisper plate in each of the two baskets. Add the chicken drumsticks to the Zone 1 basket and insert the basket in the unit. Add the kale to the Zone 2 basket, sprinkle the kale with the garlic powder, salt, and black pepper and insert the basket in the unit.
Directions:
- Select Zone 1, select BAKE, set the temperature to 390°F, and set the time to 20 minutes.
- Select Zone 2, select AIR FRY, set the temperature to 300°F, and set the time to 15 minutes. Select SMART FINISH.
- Press START/PAUSE to begin cooking.
- When the Zone 1 timer reads 5 minutes, press START/PAUSE. Remove the basket and brush the drumsticks with the barbecue sauce. Reinsert the basket and press START/PAUSE to resume cooking.
- When cooking is complete, the chicken should be cooked through (an instant-read thermometer should read 165°F) and the kale chips will be crispy. Serve hot.
Per serving Calories: 335| Total fat: 11g| Saturated fat: 3g| Carbohydrates: 31g| Fiber: 1.5g| Protein: 26g| Sodium: 1,045mg
