Buffalo Chicken Drumsticks

SQWIB · 06-14-2011, 01:43 PM

I was a bit skeptical about smoking drumettes, but my skepticism was soon averted after my first bite.

I decided to Smoke a batch of these as appetizers for the evening along with some ribs that I had promised to make for my nieces birthday dinner that needed to be vacuum sealed and frozen for the following week camping at Knoebels..

It bothers me to half fill a smoker, so I threw on a bunch of onion slices, that were later vacuum sealed and frozen for future cooks.

So lets get started, I rubbed down about 15 or so drumsticks with my basic rub, placed them on the smoker and salted the skin with some (coarse) kosher salt, went a bit heavy on the salt.

After 2 hours on the smoker @ 225° - 250°, I sampled my first Drumstick, WOW, it was delightful, the skin had crisped up nicely, mostly all of the fat had rendered out and it was incredibly tender... yes, fall of the bone tender.

The rub had penetrated the meat nicely and was very flavorful.

The skin had a nice flavor and was salty but not too salty, I wonder if the salt had anything to do with helping the skin crisp up?

I then split the batch in half, placed a hotel pan on the firebox, melted some butter in "Frank's Red Hot", threw the drumsticks in the pan, coated liberally and placed back in the smoker.

I left them in the smoker until the sauce had thickened, shifting the drumsticks often to coat them, making sure not to destroy them. Interestingly enough the skin did not get gummy or rubbery in the sauce, I suppose enough of the fat was rendered from the skin to prevent this... I cant handle rubbery skin!

I suggest Serving the hot ones with some celery sticks and bleu cheese, the heat really creeps up on you, you can also add a cup of Ranch Dressing to the hot sauce to mellow it out a bit.

Serve the mild ones with Ranch Dressing for dipping or your favorite Barbecue Sauce.

These were a huge hit with the entire family.

I am gonna try cutting the heat with some with apple cider and do a batch with some orange juice.

Below are some pics and how I prepared them, I kept it as simple as possible and with doing that, I know I can have some quick appetizers with minimal effort.

Enjoy!

jetfxr27 · 09-25-2011, 08:40 AM

How in the world did this thread go unoticed, LOOKS GREAT!

hogwild284 · 09-25-2011, 08:49 AM

They do look good! Going to grab some drummies next time i'm at the store and try that.

farklf · 09-25-2011, 08:56 AM

Does look good! and taskty too. Could be because of the high font.

Rich Parker · 09-25-2011, 08:59 AM

Nice wings!

Skidder · 09-25-2011, 09:48 AM

If ya ever wanna take them to the next level try these. These are the best wings ever. Tho yours looked great!
http://thehogblog.com/?p=1062#more-1062

Mister Bob · 09-25-2011, 11:05 AM

Those are some great looking drummies! Buffalo Legs, why not?

BBQBobofA2 · 09-25-2011, 11:14 AM

Bookmarking this one - looks great !

06-14-2011, 01:43 PM	#1
SQWIB On the road to being a farker Join Date: 11-25-09 Location: Philadelphia, PA Downloads: 0 Uploads: 0	Buffalo Chicken Drumsticks I was a bit skeptical about smoking drumettes, but my skepticism was soon averted after my first bite. I decided to Smoke a batch of these as appetizers for the evening along with some ribs that I had promised to make for my nieces birthday dinner that needed to be vacuum sealed and frozen for the following week camping at Knoebels.. It bothers me to half fill a smoker, so I threw on a bunch of onion slices, that were later vacuum sealed and frozen for future cooks. So lets get started, I rubbed down about 15 or so drumsticks with my basic rub, placed them on the smoker and salted the skin with some (coarse) kosher salt, went a bit heavy on the salt. After 2 hours on the smoker @ 225° - 250°, I sampled my first Drumstick, WOW, it was delightful, the skin had crisped up nicely, mostly all of the fat had rendered out and it was incredibly tender... yes, fall of the bone tender. The rub had penetrated the meat nicely and was very flavorful. The skin had a nice flavor and was salty but not too salty, I wonder if the salt had anything to do with helping the skin crisp up? I then split the batch in half, placed a hotel pan on the firebox, melted some butter in "Frank's Red Hot", threw the drumsticks in the pan, coated liberally and placed back in the smoker. I left them in the smoker until the sauce had thickened, shifting the drumsticks often to coat them, making sure not to destroy them. Interestingly enough the skin did not get gummy or rubbery in the sauce, I suppose enough of the fat was rendered from the skin to prevent this... I cant handle rubbery skin! I suggest Serving the hot ones with some celery sticks and bleu cheese, the heat really creeps up on you, you can also add a cup of Ranch Dressing to the hot sauce to mellow it out a bit. Serve the mild ones with Ranch Dressing for dipping or your favorite Barbecue Sauce. These were a huge hit with the entire family. I am gonna try cutting the heat with some with apple cider and do a batch with some orange juice. Below are some pics and how I prepared them, I kept it as simple as possible and with doing that, I know I can have some quick appetizers with minimal effort. Enjoy! __________________ "FRANKENSMOKER" http://smokerbuild.blogspot.com/ - KCBS member

09-25-2011, 08:40 AM	#2
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	How in the world did this thread go unoticed, LOOKS GREAT! __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

09-25-2011, 08:49 AM	#3
hogwild284 Full Fledged Farker Join Date: 08-30-09 Location: Bethlehem, PA Downloads: 0 Uploads: 0	They do look good! Going to grab some drummies next time i'm at the store and try that. __________________ Rick Just smoke it!

09-25-2011, 08:59 AM	#5
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice wings! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

09-25-2011, 11:05 AM	#7
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Those are some great looking drummies! Buffalo Legs, why not? __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

09-25-2011, 08:56 AM	#4
farklf Full Fledged Farker Join Date: 10-11-08 Location: south bend, in Downloads: 0 Uploads: 0	Does look good! and taskty too. Could be because of the high font.

09-25-2011, 09:48 AM	#6
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	If ya ever wanna take them to the next level try these. These are the best wings ever. Tho yours looked great! http://thehogblog.com/?p=1062#more-1062

09-25-2011, 11:14 AM	#8
BBQBobofA2 Knows what a fatty is. Join Date: 05-28-10 Location: Ann Arbor, MI Downloads: 0 Uploads: 0	Bookmarking this one - looks great ! __________________ BBQ Bob of Ann Arbor, MI

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Phrasty Inspired Chicken Drumsticks	Smokeadelic	Q-talk	7	10-26-2011 07:05 AM
Chicken drumsticks rack	Team DD	Q-talk	5	09-03-2011 03:20 PM
Chicken drumsticks?	Smokin Okole	Q-talk	8	07-18-2006 02:51 AM
chicken with no drumsticks?	brdbbq	Q-talk	2	02-27-2006 09:44 AM
Foiling the ends of Chicken Drumsticks	MilitantSquatter	Q-talk	10	01-27-2006 08:19 AM