Butterflied Chicken Drums
Want the familiar chicken wing, but only have drumsticks on hand? Read on and make the most of it!
Ingredients
- 4 Chicken Drumsticks 1 Costco Pack
- 2 Tbsp Baking Powder
- 4 Tbsp-ish Favorite Bird Rub Better Feather Bird Rub
- 3 oz Hot sauce ish
Instructions
- Dry the bird. Dry = Crispy skin, so paper towel them things dry. I removed 'em from the pack, rinsed and patted dry.
- When dry, dust with a small amount of baking powder, spread along so it's evenly coated and place into the fridge for about an hour (additional drying method)
- Preheat the RecTeq for 275F and get ready for the poor man's wing.
- For each drummie, put the meaty part facing up and cut down the middle and along the bone - taking care not to slice all the way through. Slide the knife along each side of the bone until she lays flat. Let it relax for about 10 minute and season it up.
- Throw the bird on the grates and let them cook until at least an internal temperature of 170F
- Dump some hot sauce in a metal bowl and add the drums. Toss until evenly coated and add some more if you like (I know I did)
- Enjoy the hell out of 'em