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Bourbon-Molasses Chicken Drumsticks
Bon Appetit Archives
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"Bourbon and molasses give these finger-licking
drumsticks a sweet glaze."
Yield: Makes 4 servings
1/4 cup (1/2 stick) butter
1 cup minced onion
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder
1/4 cup bourbon [or less, to taste]
[We add a couple of good shakes
of Tabasco.]
1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks
Melt butter in large saucepan over medium heat. Add onion; sauté until
soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and
chili powder. Reduce heat to medium-low; simmer until sauce thickens,
about 15 minutes. Stir in bourbon; cook until heated through, about 3
minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin
on drumsticks. Rub salt and pepper mixture under skin without tearing
skin. Cover; let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and
juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2
cup barbecue sauce to small bowl; reserve. Brush drumsticks with re-
maining sauce and cook until glaze forms, about 3 minutes longer.
Transfer drumsticks to platter and serve with reserved sauce.
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