Recipe
Cajun Drums
Prep Time: 55 min
Cook Time: 35 min
Serves: 6
These fiery drumsticks are everything they should be: sticky, hot, and smoky from the grill. Refrigerating the drumsticks after dredging help them achieve a dry, crispy skin that the sauce will adhere to nicely.
Ingredients
12
chicken drumsticks, about 2 lb / 1 kg
1/2 cup (125 mL)
all-purpose flour
2 tsp (10 mL)
paprika
1/4 tsp (1.25 mL)
pepper
salt, to taste
1/3 cup (75 mL)
butter, melted
4
slices lean bacon, finely-chopped
1
onion(s), medium, chopped
2
cloves garlic, finely-chopped
1 tbsp (15 mL)
horseradish
1/2 tsp (2.5 mL)
oregano, dried
1/2 tsp (2.5 mL)
cayenne pepper
1 cup (250 mL)
ketchup
1/2 cup (125 mL)
chicken broth
Instructions
1
In shallow dish, stir together flour, paprika, pepper and salt to taste.
2
Brush drumsticks with melted butter; roll in flour mixture, coating well.
3
Refrigerate at least 30 minutes or until needed (up to 24 hours).
4
In heavy skillet, over medium-high heat, cook bacon until limp. Add onion and garlic; cook until onion is softened and golden, stirring often. Drain off any accumulated fat. Add horseradish, oregano and cayenne pepper and cook, stirring for 1 minute, or until mixture is light mahogany colour and moist.
5
Stir in ketchup and stock. Bring to simmer, stirring constantly.
6
Transfer to bowl; reserve.
7
Place drumsticks on greased grill about 5 inches (12 cm) from heat. Cook over medium-hot coals (medium-high on gas-fired grill) for 20 minutes or until golden brown, turning often.
8
Raise grill or lower heat to medium. Baste with sauce. Cook, turning and basting 10 minutes longer or until meat is crisp and thickly coated with sauce and the internal temperature reaches 165ºF or 74ºC.