Howlin’ Hollar Hot Legs Chicken Drumsticks
Tuesday, 13 November 2012
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.
At a glance
1 bottle Sizzlin’ Sauces Howlin Hollar Hot Sauce with Pumpkin
6-12 chicken drumsticks
Fresh crushed black pepper
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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