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Playing Whiskey Chicken Drummers


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


Serves: 4


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.