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Jack Daniel’s® Spicy Drumsticks
This chicken drumstick recipe uses a tangy and spicy seasoning infusing a subtle smoky flavor from natural cherry BBQ wood smoking chips.
Ingredients:
12 chicken drumsticksKosher salt½ cup buttermilk2 TBSP Tabasco sauce2 TBSP Jack Daniel’s® Chicken Rub2 carrots2 celery Sticks4 OZ crumbled Blue Cheese¼ cup red wine vinegar½ cup extra-virgin olive oil
Directions:
- Place the drumsticks on a baking sheet and season all over with salt. Bake for 20 minutes (25 minutes for very large drumsticks).
- In a medium bowl, stir together the buttermilk, Tabasco, and Jack Daniel’s® Chicken Rub. Set a wire rack over a small baking sheet.
- As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk and turn to coat, then place skin side up on the rack to drain. Spoon a little bit of the mixture over each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling).
- For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- When the grill is hot and the chips are smoking, place the drumsticks on the hottest part of the grill. Cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Pour the Blue Cheese crumbles into a small bowl and mash with a fork. Add the vinegar and stir until fairly smooth. Drizzle in the oil, stirring. Pour into shallow bowls for dipping.
- Put the drumsticks on a platter arrange with carrot and celery sticks. Serve with the Blue Cheese dressing.
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
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