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This is the barbecue version of poppers, and it’s lip-smackin’ good. In my opinion, bone-in chicken thighs and drumsticks are the most underrated and delicious piece of meat to grace the grill. There’s nothing like charred chicken skin and fall-off-the-bone soft meat. Add on this spicy and savory glaze, and it’s literal magic.
10 chicken drumsticks
2 tablespoons Gefen Olive Oil
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon dried ginger
1 teaspoon crushed red pepper
1/4 cup hot sauce (I used Frank’s)
6 tablespoons Gefen Honey
2 tablespoons hoisin sauce
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Tuscanini Apple Cider Vinegar
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
crushed red pepper, to taste (optional)
salt, to taste
pepper, to taste
Mix oil with spices and pour the mixture over the drumsticks.
Combine all glaze ingredients in a bowl.
Preheat grill on high heat.
Grill the drumsticks for six minutes, then flip them over and pour some glaze over each piece. Grill for another five minutes and turn them over again. Then pour more glaze over the drumsticks, allowing them to cook for another minute.
After taking them off the fire, pour the remaining glaze over the fresh, hot chicken drumsticks and serve.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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