Sticky Drumsticks Recipe

Posted by
Rate It!
Sticky Drumsticks
Add your photo!
Ingredients
22
Count
Nutrition
293
Calories
Total time
180
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Combine all of the marinade ingredients in a medium bowl.
  2. Place the drumsticks in an extra-large resealable plastic bag (or divide between two large). Pour over the marinade, squeeze out any excess from the bag, and close.
  3. Refrigerate for at least 1 hour, or up to 8.
  4. Position two heavy-duty aluminum foil-wrapped firebricks on one area of the grate, and preheat all areas to medium-high.
  5. Lightly butter the bottom of two baking dishes or two disposable aluminum pans (using 2 tablespoons in each), preferably 13x9x2 inch x-large lasagna pans, then divide the water between the two pans.
  6. Remove the drumsticks from the marinade letting any excess run off and remain in the bag.
  7. Place the drumsticks in the prepared pans, skin side down. The drumsticks will be touching, but should be in an even layer in the pan.
  8. Lightly bruise the basil leaves using the back of a chef's knife and arrange evenly across the drumsticks. Cover the tops of the pans with heavy-duty aluminum foil and crimp to seal.
  9. Stack the pans on the bricks, close the lid, and cook, rotating the pans from top to bottom once halfway through cooking. Cook for 20 minutes.
  10. Meanwhile, place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine.
  11. Remove the pans from the grill. Carefully, because the steam can burn, peel back the foil. Turn all of the drumsticks over. Cover the pan and seal. Place back on the bricks, close the lid, and cook, rotating the pans once halfway through cooking, for 20 minutes.
  12. Remove the pans from the grill. Arrange an even layer of paper towels on a sheet pan or work surface. Place the drumsticks on the towels, turning to dry on all sides. At this point the drumsticks should rest for at least 15 minutes, up to 2 hours, or can be cooled and refrigerated for up to 1 day.
  13. When ready to finish, give the glaze ingredients a quick shake and pour into a baking dish or disposable aluminum pan, preferably a 13x 9x 2 inch x-large lasagna pan.
  14. Dredge the drumsticks in the glaze and place on the grate, flipping, jockeying, stacking, reglazing, and turning occasionally until all sides are well marked and lightly charred, about 15 minutes.
  15. Roll the drumsticks in the glaze a final time and sprinkle with the basil chiffonade and the black pepper.
  16. At this point the drumsticks can be held on the bricks on low in a covered grill for 30 minutes, or transferred to a serving platter.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.17 Kcal (1227 kJ)
Calories from fat 144.44 Kcal
% Daily Value*
Total Fat 16.05g 25%
Cholesterol 15.27mg 5%
Sodium 2884.56mg 120%
Potassium 196.25mg 4%
Total Carbs 33.27g 11%
Sugars 28.19g 113%
Dietary Fiber 0.38g 2%
Protein 3.57g 7%
Vitamin C 16.1mg 27%
Vitamin A 0.2mg 5%
Iron 0.8mg 5%
Calcium 43.6mg 4%
Amount Per 100 g
Calories 199.06 Kcal (833 kJ)
Calories from fat 98.07 Kcal
% Daily Value*
Total Fat 10.9g 25%
Cholesterol 10.36mg 5%
Sodium 1958.56mg 120%
Potassium 133.25mg 4%
Total Carbs 22.59g 11%
Sugars 19.14g 113%
Dietary Fiber 0.26g 2%
Protein 2.42g 7%
Vitamin C 10.9mg 27%
Vitamin A 0.1mg 5%
Iron 0.6mg 5%
Calcium 29.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top