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Howlin’ Hollar Hot Legs Chicken Drumsticks

Tuesday, 13 November 2012

Description

Howlin’ Hollar is a sweet heat whose fire kicks in shortly after the sweet. Read Mark Masker's article about making these spicy drumsticks on the Burn! Blog here.

Ingredients

At a glance
Cuisine
American
Ingredient
Chicken
Cooking Method
Grill
Difficulty
Very Easy
Heat Level
3
4
Chile
Hot Sauce/Salsa
Meal/Course
Appetizer/Hors d'oeuvre
Serves
3-4

1 bottle Sizzlin’ Sauces Howlin Hollar Hot Sauce with Pumpkin
6-12 chicken drumsticks
Sea Salt
Fresh crushed black pepper

Methods/steps

While your grill heats up to 350 degrees F., remove the skin and veins from the drumsticks. Once that’s done and the grill is hot enough, salt and pepper the chicken to taste and place it on the grill for indirect cooking. Close the lid.

Ten to fifteen minutes later, check on the birdies. Pour a little of the sauce on each piece and use a grill brush to spread it evenly over each piece. Flip the chicken, close the lid, and wait eight more minutes. Then pour a little sauce on each piece and spread it to cover this half. Close the lid again, wait two to five more minutes before removing the drummies from the grill.

At this point, I let the drumsticks rest then brushed a little more sauce into the gaps and thin points I missed during grilling.

 

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