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Hickory Drumettes with Bourbon-Molasses Glaze

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

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    20 to 30 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Poultry 10

Rub

  • 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
 
  • 3 pounds chicken drumettes, about 20

Glaze

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

Special Equipment

  • 2 handfuls hickory wood chips

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Soak the wood chips in water for at least 30 minutes.
    Soak the wood chips in water for at least 30 minutes.
  • In a large bowl mix the rub ingredients. Add the drumettes and toss to coat them evenly.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • 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.
  • 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.
    Brush the cooking grates clean. Drain and add the wood chips 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 an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 25 to 35 minutes, turning and basting with the glaze once or twice during the last 15 minutes of cooking. Serve warm.
    Brush the cooking grates clean. Drain and add the wood chips to the charcoal, and close the lid. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 25 to 35 minutes, turning and basting with the glaze once or twice during the last 15 minutes of cooking. Serve warm.
    Brush the cooking grates clean. Cook the drumettes above the foil pan, over medium heat, with the lid closed, until the thickest part of the chicken (not touching the bone) registers 165°F, turning and basting with the glaze once or twice during the last 15 minutes of cooking. Serve warm.

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