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Recipe courtesy of Jeff Mauro
Smoked Crispy Chicken Drums with Maple Butter Hot Sauce
- Level: Intermediate
- Total: 4 hr 30 min (includes brining time)
- Active: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 47 g
- Cholesterol
- 270 mg
- Sodium
- 1912 mg
- Level: Intermediate
- Total: 4 hr 30 min (includes brining time)
- Active: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 47 g
- Cholesterol
- 270 mg
- Sodium
- 1912 mg
Ingredients
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Directions
Special equipment:
smoker box, 1 cup fruit wood chips like cherry or applewood- Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.
- Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.
- Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill.
- Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.
- Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.
- Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.
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22 Reviews
Terri K.December 1, 2024
Absolutely delicious! I don't usually like drumsticks but this has changed my mind. So very good
Dana P.July 2, 2023
This was A-MAZING! My 85 year old father said it was the best grilled chicken he's had in his life. I have to agree! HOWEVER, my chicken reached 165 lickety-split, so keep an eye on it and don't just walk away for 90 minutes.
MAUREEN D.June 13, 2023
Perfect timing! I had some spare ribs to use up from the freezer and didn’t feel like traditional bbq sauce! Thank you! Delicious!
Food Network UserAugust 22, 2022
Hot honey instead of maple syrup
gidgetgoesnyJune 25, 2023
I tried hot honey too. Either way, it's good.
karih21August 16, 2021
I absolutely loved the sauce that goes on the drum sticks! A little maple syrup is a really nice way to cut the heat of the hot sauce that I used, Frank's. I will make this sauce again because it's a nice change up from the typical wing sauce.
YoBroJuly 30, 2020
Thanks Jeff. I was looking for new drum recipes. I get 5 lbs of free drums per month and need options. This recipe did not disappoint. The different stages in this bring a lot of tenderness, texture and flavor. I'll also try varying the finishing sauce - asian, honey/mustard...
CynruthieJuly 2, 2020
We used bone-in, skin-on thighs and a breast. The trick with the cornstarch slurry is great. The sauce was insanely good but far too sweet for us. I amended it by doubling the hot sauce, halving the amount of butter and using only 1 T. of maple syrup. We will definitely make this again.
Ginger G.June 29, 2020
I'd like to adapt this to be cooked in the oven. Any ideas?
Sandy A.June 29, 2020
can you use chicken tenders? I am not a fan of drumsticks
jojokitty1184July 23, 2020
I wouldn't recommend it. Chicken tenders or breast will dry out cooking for 2 hours. You could try bone-in chicken thighs with skin-on or other dark meat, the bone keeps the flavour and the skin keeps it from drying out. Another option is to spatchcock a whole chicken, just making sure the internal temp comes up to 165F. Good luck.
TAAugust 27, 2022
Smoke them low and slow around 225 degrees and you won't have a problem with them drying out. Gotta have the smoke on them!
Margie n.June 11, 2023
Try the drumsticks, I bet you will be fond of the way they are done! It is delicious !
LINDA W.January 14, 2020
One of the best recipes my family and friends have requested. Homerun!
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