Hickory Drumettes with Bourbon-Molasses Glaze

Serves - 6 to 8

Prep time - 20 minutes

Grilling time - 20 to 30 minutes

Before getting started, make sure you have everything you need by checking out our grilling section for everything from spices and rubs to a brand new grill!

• Rub
  • 1-tablespoon smoked paprika
  • 2-teaspoons dry mustard
  • 1-teaspoon kosher salt
  • 1/2-teaspoon granulated garlic
  • 1/2-teaspoon granulated onion
  • 1/4-teaspoon chipotle chili powder

• 3-pounds chicken wing drumettes, about 20
• Glaze
  • 2-tablespoons soy sauce
  • 2-tablespoons bourbon
  • 1-tablespoon unsulphured (light) molasses
  • 1-tablespoon unsalted butter

• 2-handfuls hickory wood chips, soaked in water for at least 30 minutes

1. In a large bowl mix the rub ingredients. Add the drumettes and toss to coat them evenly.

2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

3. In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.

4. Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Brush the cooking grates clean. Grill the drumettes over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.