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BBQ chicken drumsticks crowd summer

Best BBQ chicken drumsticks crowd summer

BBQ chicken drumsticks crowd summer grilling that is sticky, quick, and flavorful. Perfect for cookouts and raves, sticky summer grilling disappears Explore
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Uncategorized
Cuisine: American
Calories: 350

Ingredients
  

  • 8 chicken drumsticks
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup barbecue sauce
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice

Method
 

  1. Combine olive oil, honey, soy sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Whisk until the honey dissolves completely and the mixture turns uniform. This takes longer than you'd think—I always whisked too fast the first dozen times and ended up with honey clumps.
  2. Pat the 8 drumsticks dry with paper towels, then place them in a large zip-top bag or shallow dish. Pour the marinade over the drumsticks, coating every surface. I learned that dry skin absorbs seasoning better than wet skin, which is why this step changes everything about the final texture.
  3. Let the drumsticks marinate for at least 15 minutes—or up to 4 hours in the refrigerator if you're prepping ahead. The longer they sit, the deeper the flavor penetrates into the meat. Even 20 minutes makes a noticeable difference in how the spices develop, because salt needs time to break down muscle fibers.
  4. Heat your grill to medium-high heat (about 400°F), then oil the grates so the drumsticks won't stick. Place drumsticks skin-side down on the grill, leaving space between each one. Don't crowd the grill because even heat circulation creates that golden exterior most backyard grills miss.
  5. Cook for 12-15 minutes on the first side without moving them around constantly. I see people flip too early and wonder why their chicken sticks to everything—resist that urge because the skin needs time to render and develop flavor. After 12 minutes, flip once and cook the second side for another 15-18 minutes until the internal temperature reaches 165°F at the thickest part.
  6. During the last 3 minutes of cooking, brush barbecue sauce onto both sides of the drumsticks using a pastry brush. The BBQ chicken drumsticks crowd summer sauce needs only a quick char to caramelize, not a full bake. Too much time with sauce and it burns into bitter char instead of sticking like glaze.
  7. Transfer the drumsticks to a clean plate and let them rest for 3 minutes before serving. This prevents all the juices from running out when you bite in, which I learned the hard way after decades of serving dry chicken at summer gatherings.