Tuesday, July 17, 2012

Spicy Pepper Drumsticks


We made these for the 4th of July party. We've made them before but they were WAY spicier this time. I blame the habanero chipotle tabasco sauce that I used. Apparently I had a milder version the last three times. I'm not a fan of spicy but I do like these (when I use the milder tabasco). The drumsticks are paired with a blue cheese dressing dip and fresh fennel, chopped into matchsticks. The recipe is from Batali's Italian Grill, pg 142 (paraphrased).

12 chicken drumsticks (pastured!)
kosher salt (sea salt for me)
1/2 cup buttermilk
2 TB Tabasco sauce, preferrably chipotle
1 TB fennel seeds, lightly crushed in a spice or coffee grinder
2 TB freshly ground pepper

Place drumsticks on a baking sheet and season well with salt. Bake at 400' for 20-25 minutes. In a bowl, stir remaining ingredients. As soon as the drumsticks come out of the oven, dip them into the bowl and place on a rack to drain (toaster oven rack over a baking sheet works well). Spoon a little of the mixture over each one. Grill drumsticks on a hot grill, covered. Turn occasionally at first and then more often as they start to caramelize, about 10-12 minutes. Serve with Gorgonzola dressing and fresh fennel sticks.

Note: May bake and marinate a day ahead, if desired. If so, leave on rack, then cover and refrigerate, bringing to room temp. before grilling.

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