Aired October 5, 2012

Ingredients
For the marinade:
2 tablespoons Worcestershire sauce
2 tablespoons whiskey or bourbon
2 tablespoons hot sauce (such as Frank's RedHot)
2 tablespoons cider vinegar
12 chicken leg drummers
Salt and pepper
For the sauce:
3 tablespoons butter
2 large cloves garlic, minced
2 shots whiskey
1/3 cup cayenne pepper hot sauce (such as Frank's RedHot)
1 teaspoon coarse black pepper
Chopped or sliced scallions
Carrot and celery sticks
Preparation

Mix marinade ingredients in a large baggie. Season drummers with salt and pepper, and add them to the marinade. Refrigerate 3 hours then bring up to room temp.

Preheat oven to 300F. Arrange a wire rack over a baking sheet. Arrange drummers on the rack and slow cook 1 hour and 15-30 minutes.

For the sauce, melt butter in a pan over medium heat. Add garlic, swirl 2 minutes, then add whiskey, hot sauce and pepper. Drop heat to low.

Toss drummers with sauce and top with scallions. Serve with carrot and celery sticks alongside.

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