By Traeger Kitchen
Our maple bourbon drunk-sticks are wildly flavorful. They're drowned in a bourbon, OJ, and syrupy sauce for a warm kick in the taste buds. The glaze would also work great on wings and pork, too.
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|2 Tablespoon||onion powder|
|2 Tablespoon||garlic powder|
|1 Tablespoon||ground coriander|
|1 Tablespoon||smoked paprika|
|2 Tablespoon||kosher salt|
|2 Teaspoon||freshly ground black pepper|
|6 Ounce||orange juice concentrate|
|8 Ounce||maple syrup|
|1/2 Teaspoon||kosher salt|
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available
180 ˚F / 82 ˚C
In a large bowl, toss the drumsticks with the onion powder, garlic powder, coriander, paprika, salt, and black pepper until well coated.
24 chicken drumsticks
2 Tablespoon onion powder
2 Tablespoon garlic powder
1 Tablespoon ground coriander
1 Tablespoon smoked paprika
2 Tablespoon kosher salt
2 Teaspoon freshly ground black pepper
Arrange the drumsticks directly on the grill grates. Close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
While the chicken is smoking, make the maple bourbon glaze: In a small saucepan, combine the orange juice concentrate, bourbon, maple syrup, sugar, and salt. Cook on the stovetop over medium heat until reduced by one-third.
6 Ounce orange juice concentrate
8 Ounce bourbon
8 Ounce maple syrup
1/2 Teaspoon kosher salt
2 Tablespoon Sugar
After the chicken has smoked for 1 hour, increase the Traeger temperature to 325℉ and roast the drumsticks until the internal temperature reaches 160℉, about 30 minutes more.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
Remove the drumsticks from the grill and increase the temperature to 450℉. In a large bowl, toss the drumsticks in the glaze until well-coated, then return to the grill, close the lid, and cook, turning once or twice, until grill marks appear, 10-12 minutes.
450 ˚F / 232 ˚C
Serve hot. Enjoy!