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"Well," says Rach, "these are not wings at all—they're legs. When we make Buffalo wings, we use all drumettes, then we use the tips for making chicken stock. Here, we use legs to make super-sized drummers with our favorite whiskey sauce." Either way, they are a real crowd-pleaser and an easy, lip-smacking choice for game day or anytime!
For some of our best wing recipes that ARE made with wings, check out Rach's Whisky Wings on the Grill and Korean Chicken Wings from Former NY Giants Running Back Rashad Jennings.
Ingredients
- 8 drummers/chicken drumsticks
- 2 shots bourbon whiskey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (Rach likes Frank's RedHot)
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked shoyu/soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon coarse black pepper
To Serve:
- 4 tablespoons butter
- 4 cloves garlic, chopped or grated
- 2 shots bourbon whiskey
- ½ cup hot sauce (Rach likes Frank's RedHot)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons smoked shoyu
- 1 ½ cups smoked blue cheese crumbles
- Yellow and orange carrots, peeled and cut into sticks
- Celery sticks with leafy tops
- Chopped scallions
Yield
Serves: 4
Preparation
Place chicken drummers in a bag, add the marinade and refrigerate overnight.
Preheat oven to 450°F, with rack at center. Line a baking sheet with parchment.
Arrange chicken on parchment and roast 30 to 35 minutes, turning occasionally, until skins are tight and legs look shellacked.
While chicken drums are roasting, in a skillet over medium heat, melt butter, add garlic and swirl 2 minutes. Add bourbon and reduce by half, then add hot sauce, Worcestershire and shoyu and thicken a bit. Remove from heat, add drummers to skillet and turn to coat. Arrange on platter and top with cheese crumbles, arrange vegetables and top with scallions.