I went out last week and bought some drumsticks. Well, slightly over kill for two people, I bought about 6 pounds. Whoops. After attempting a rosemary lemon chicken drumstick last week and botching that one, I made a barbecue drumstick that was a winner.
I made these in the oven, but you could easily heat up the grill and make these for a BBQ.
|6 Chicken Drumsticks/ 2 Pounds||1 Cup BBQ Sauce|
|1 Tablespoon Brown Sugar||1 Tablespoon Cider Vinegar|
|1 Teaspoon Salt||1/2 Teaspoon Ground Pepper|
|1/2 Tablespoon Buffalo Wing Hot Sauce|
1. Whisk all of the sauce ingredients together. Poke small holes in the chicken wings and roll them in the sauce. Make sure they are generously covered.
2. Place the wings in a baking dish, spaced apart, and bake in the oven for 40 minutes at 400 degrees. Place additional sauce on the tops of the wings and bake for another 20 minutes.
I used buffalo wing sauce for the hot sauce and Yuengling BBQ sauce in the recipe. I would absolutely make these again and use this sauce on future BBQ chickens. I actually only planned on having one to taste because I wasn’t hungry going into dinner, but unfortunately for Brent, I inhaled 3 of them. Sorry I’m not sorry.
Fortunately for you guys, I’m not going to share the rosemary lemon chicken drumstick recipe. It was a serious bust.
But no worries! I’ve got another 2 pounds of drumsticks!! I’m thinking Buffalo Chicken 🙂 Who’s surprised??
Have you ever gone a little nuts and bought way too much of the SAME type of food??