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"Well," says Rach, "these are not wings at all—they're legs. When we make Buffalo wings, we use all drumettes, then we use the tips for making chicken stock. Here, we use legs to make super-sized drummers with our favorite whiskey sauce." Either way, they are a real crowd-pleaser and an easy, lip-smacking choice for game day or anytime!
Place chicken drummers in a bag, add the marinade and refrigerate overnight.
Preheat oven to 450°F, with rack at center. Line a baking sheet with parchment.
Arrange chicken on parchment and roast 30 to 35 minutes, turning occasionally, until skins are tight and legs look shellacked.
While chicken drums are roasting, in a skillet over medium heat, melt butter, add garlic and swirl 2 minutes. Add bourbon and reduce by half, then add hot sauce, Worcestershire and shoyu and thicken a bit. Remove from heat, add drummers to skillet and turn to coat. Arrange on platter and top with cheese crumbles, arrange vegetables and top with scallions.