Fri 14 Mar 2008
Serves 2
Try serving these with drumsticks frills for a special decorative touch. Fold heavy white paper (7-inches by 9-inches) in half, lengthwise. Fold in half lengthwise again and tape long edges closed. This produces a strip measuring 9-inches by 1-3/4-inches. Cut strip into two 4-1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch intervals along the entire length of the untaped folded edge. To “fluff” frills, press top of slashed edge. Tape frills in place around drumsticks just before serving.
5 roaster drumsticks
salt and ground pepper to taste
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke (optional)
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
8 to 12 drops Tabasco, or to taste
Season drumsticks with salt and pepper. In a shallow dish combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake at 375oF 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Print This Post
