Chef Steven Raichlen shares his masterpieces with Windstar guests.
Photo credit: Matthew Benson, 2018
Only four ingredients, easy to eat drumsticks with a sweet fiery maple-siracha are simple, yet astonishingly tasty. This often overlooked cut delivers a rich meaty flavor with a touch of Scotch whiskey to add to the additional smoke flavor.
Excerpted from Project Fire by Steven Raichlen.
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RECIPE
Chicken Prep
12 large chicken drumsticks
1 Tbsp coarse salt (sea or kosher)
1 Tbsp freshly ground black pepper
1 Tbsp hot red pepper flakes
2 Tbsp extra virgin olive oil
Place drumsticks in mixing bowl, sprinkle with salt, pepper, red pepper flakes and olive oil, stirring to coat well.
Maple-Sriracha Glaze
6 Tbsp unsalted butter
5 Tbsp pure maple syrup
¼ cup sriracha, or more to taste
3 Tbsp Scotch whisky
Melt butter in saucepan over high heat, stir in maple syrup, sriracha and whisky. Boil until mixture is syrupy, 3-to-5 minutes.
Indirect Grilling
On a charcoal grill, rake coals into two mounds at opposite sides of grill and cook chicken in center. On gas grill, light the outside burners and grill in center.
Smoke-Roasting
Add hardwood (two chunks or 1 ½ cups wood chips, soaked in water for 30 minutes, then drained) to charcoal coals. On gas grill, make smoker pouch by folding heavy-duty aluminum foil over wood chips and poking holes in top to release smoke.
Ready, Set, Grill!
• Set up grill for indirect grilling and heat to medium-high. Before cooking, scrape grill grate clean and brush grill grate with vegetable oil.
• Arrange drumsticks rounded-side up in single layer in center of grill. Add wood to coals or smoker pouch under grill grate and over outside burners.
• Close grill lid. Indirect grill drumsticks until skin is crisp and well browned. Cook 40 to 50 minutes, to internal temperature of 170ºF.
• About 5 minutes before chicken is done, brush all sides with glaze. Repeat just before removing drumsticks from grill.
• Arrange drumsticks on platter and pour remaining glaze over them. Sprinkle with cilantro, chives or scallion greens and serve.
Excerpted from Project Fire by Steven Raichlen (Workman Publishing). Copyright © 2018. Photographs by Matthew Benson