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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Hickory Drumettes with Bourbon-Molasses Glaze

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Grilling Time

    20 to 30 min.

Serves 6 to 8
Prep Time
20 min.
Grilling Time
20 to 30 min.

the Ingredients

20151023095350 Wtg Poultry 10


  • 1 tablespoon smoked paprika
  • 2 teaspoons mustard powder
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon pure ground chipotle chile
  • 1.4 kilogram chicken drumettes, about 20


  • 2 tablespoons soy sauce
  • 2 tablespoons bourbon
  • 1 tablespoon unsulfured (light) molasses
  • 1 tablespoon unsalted butter

Special Equipment

  • 2 handfuls hickory wood chips


  • 01 Soak the wood chips in water for at least 30 minutes.
  • 02 In a large bowl mix the rub ingredients. Add the drumettes and toss to coat them evenly.
  • 03 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 04 In a small, heavy-bottomed saucepan over high heat on the stove, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
  • 05 Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone, 25 to 35 minutes, turning and basting with the glaze once or twice during the last 15 minutes of cooking. Serve warm.

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