The Best BBQ Drumsticks

Nothing says summer more than a good BBQ (I know, it’s not summer yet, but one can dream!). 

But honestly, these drumsticks are good any time of year - the BBQ flavors are compounded when mixed with the smoky essence of a grill, or when it’s cold the spices warm you up and fire up your tastebuds. And served with some roasted potatoes slathered with butter? They are smashing!

This recipe is inspired by a recipe that Jesse and Liz Straight and their family love. These drumsticks are served with a tangy white BBQ sauce with a bit of spice…a perfect compliment to the spice rub on the drumsticks! (Or serve ‘em up with whatever your favorite BBQ sauce is!)

Drumsticks:

2 Tbsp. coconut sugar

1 ½ Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. smoked paprika

2 tsp. black pepper

1 ½ tsp. onion powder

1 ½ tsp. chili powder

1 tsp. cinnamon (optional, but adds a nice twist!)

½ tsp. cayenne (optional)

2 Tbsp. water

1 Tbsp. olive oil

2 ½ lbs. chicken drumsticks (or use turkey drumsticks!)

White BBQ Sauce:

1 c. mayonnaise

¼ c. apple cider vinegar

2 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp. prepared horseradish

1 ½ tsp. hot sauce

½ tsp. cayenne (optional, depends on how much spice you like!)

Directions:

1. Heat your oven to 375.

2. While the oven is heating, mix together the dry ingredients for the drumsticks. Add in the water, stir, and let sit for a couple minutes to allow the water to soften the spices. Then add in the oil and let sit for another couple minutes to allow the water and oil to draw out the flavor compounds of the spices.

3. Place a wire rack on your baking sheet. Pat the drumsticks dry with a paper towel, then rub them with the spice rub. Lay them on the wire rack with the fat end facing the edge of the pan. (You can always skip the wire rack if you’re in a hurry and want to get supper on the table as fast as possible, or want to minimize clean up after. A wire rack will just create air flow to give you the crispiest skin possible!)

4. Bake in the oven (or on the grill) for 1 hour.

5. While the drumsticks are cooking, mix up all the ingredients for the sauce. Add as much hot sauce or cayenne ‘til it’s as spicy as you want.

6. Serve the drumsticks with the sauce on the side. Some lemon wedges add a nice bright note to the dish as well!

I think this is my all-time favorite drumstick recipe. They’re quick, easy, and delicious. I highly recommend adding these into your meal rotation!

If you’re looking for more ideas on how to make drumsticks, here’s a few more ideas from Liz Straight:

• A one-pan meal with drumsticks, brussel sprouts, and diced sweet potatoes tossed in melted lard or bacon fat and sprinkled with salt and pepper. Crumbled bacon on top is a bonus! Nestle everything in a pan and bake at 375 for 60 minutes.
• Drumsticks, melted lard or tallow, diced potatoes, a few minced garlic cloves, diced tomatoes (canned or fresh), lemon zest to taste, dried or chopped fresh herbs of choice, and olives. Cook the same way as above!
• Mix equal parts of melted butter and Dijon mustard, mix in dried or chopped fresh herbs of choice (dried basil or tarragon, or fresh thyme recommended!) and paint onto the drumsticks. Cook at 375 for an hour!

And the ideas are endless. Have fun in the kitchen experimenting and finding your family’s favorite!

Cheers!

Bethany