A few months ago, I sent Yuseff an e mail at work asking what he wanted to eat for dinner. He replied with a picture of something that looked extremely complicated, but also unbelievably delicious:
So, obviously there was no way we weren’t having Bacon-Wrapped Drumsticks for dinner. And to my surprise, they weren’t neccessarily as complicated as I thought they would be!
The original recipe, which can be found in a cookbook by Adam Perry Lang involves a 4 to 24 hour marination and BBQ’ing on the grill. I didn’t have the time to marinade or the know-how to work a grill, so I just seasoned my chicken and followed the steps from BBQ Geek to make it work in my kitchen.
What do you think? How do mine compare to BBQ Geek’s?
There is some serious downtime in this recipe, so you can’t whip it up on a whim, but if you add it to the menu for your next cookout, your tastebuds (and the tastebuds of your favorite friends) will thank you for sure!
Step 1: Season your Chicken Drumsticks. I sprinkled on some Salt, Pepper, and Garlic Powder. **Remember: I didn’t have time to marinade. Feel free to visit my source of inspiration for the marinade recipe**
Step 2: Carefully wrap each leg in a piece of bacon. It will be slippery. It will be tedious. But you can do it! Make sure you tuck the ends of the bacon under to secure them in place. Toothpicks are not allowed. Once you get each piece wrapped in bacon, wrap it in Saran Wrap. They will look like beautiful little bacon-y presents.
Step 3: Lay the saran-wrapped, bacon-wrapped drumsticks in a glass baking dish. Pour in 1/2 cup of water, cover the dish with foil, and stick it into a 250° oven for 50 minutes. After 50 minutes, let them rest on the counter (still covered) for another 30 minutes. When they are finished resting, the chicken and bacon will be cooked just enough that they aren’t as slippery. You can remove the plastic wrap at this point.
Step 4: Heat up a cast iron grill pan over medium heat. Brush the drumsticks with just a little bit of canola oil to keep them from sticking. Once the pan is hot and smoky, add the drumsticks. Cook each side (there are 4 sides to your drumstick) for 3 minutes each. Then lower your heat to finish cooking. Be VERY careful. You may remember that I got splattered with grease and had a huge burn on my arm. I imagine that an actual grill doesn’t spit at you like a pan does.
Step 4: At this point, you are probably thinking that those drumsticks look a little ho-hum. Well get ready to salivate. The next step is to mix up a glaze. For 4 drumsticks, mix the juice from 1/2 a lemon, 2 tablespoons of brown sugar, and a generous pinch of crushed red pepper flakes. If you are making more chicken, you’ll need more glaze. Brush the glaze over the chicken and continue to turn them as they cook to perfection.
Step 5: Congratulations! You’ve just earned the undying love and adoration of all who sink their teeth into this tasty masterpiece!