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Maple Bourbon Drumsticks

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Pecan

Our Maple Bourbon Drunksticks are wildly flavorful. They're drowned in a bourbon, OJ, and syrup sauce for a warm kick in the taste buds.

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  • 24 Whole chicken drumsticks

  • 2 Tablespoon onion powder

  • 2 Tablespoon garlic powder

  • 1 Tablespoon ground coriander

  • 1 Tablespoon smoked paprika

  • 2 Tablespoon Salt

  • 2 Teaspoon Black pepper

Sauce

  • 6 Ounce orange juice concentrate

  • 8 Fluid Ounce bourbon

  • 8 Fluid Ounce maple syrup

  • 1/2 Teaspoon Salt

  • 1/8 Cup Sugar

  • 1

    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

  • 2

    While the grill is preheating, generously coat the drumsticks with onion powder, garlic powder, ground coriander, paprika, salt and black pepper.

    • 24 Whole chicken drumsticks

    • 2 Tablespoon onion powder

    • 2 Tablespoon garlic powder

    • 1 Tablespoon ground coriander

    • 1 Tablespoon smoked paprika

    • 2 Tablespoon Salt

    • 2 Teaspoon Black pepper

  • 3

    Place the coated drumsticks on the grill and let them smoke for 1 hour.

  • 4

    While the chicken is smoking, prepare the glaze by combining the orange juice concentrate, bourbon, maple syrup, sugar and salt in a small saucepan and let it reduce by 1/3.

    • 6 Ounce orange juice concentrate

    • 8 Fluid Ounce bourbon

    • 8 Fluid Ounce maple syrup

    • 1/2 Teaspoon Salt

    • 1/8 Cup Sugar

  • 5

    After the chicken has smoked for 1 hour, turn the grill up to 325℉ and roast the drumsticks for 30 more minutes, until the chicken has reached an internal temperature of 160℉.

    : 325 ˚F

    : 160 ˚F

  • 6

    Remove drumsticks and increase the grill temperature to 450℉. Toss the drumsticks in the glaze and place them back on the grill for 10 to 12 more minutes or until you get some good grill marks. Serve hot and enjoy!

    : 450 ˚F

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