GRILLED CHICKEN DRUMMIES
24 chicken wing drumettes
- prepared poultry brine, packaged or homemade (see Good to Know below)*
- canola or olive oil
- fresh ground black pepper, to taste
- deep disposable foil pan (approx. 17x12x3")
- Angry Sauce or Garlic Pepper Glaze
Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. Preheat both sides of grill to high; clean grill. Cook chicken with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more each next side. Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drummies on top of the meaty parts to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 165° (about 20 min.). Working in batches, transfer chicken to a large mixing bowl; toss with sauce or glaze to coat. Cover with foil and let stand 5-10 min.
Good to Know:
Make a brine by combining 2 qts. water with ⅓ cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using.
ANGRYSAUCE: In a medium mixing bowl, whisk together ⅓ cup ketchup, ⅓ cup superfine sugar, ⅓ cup Kowalski's Kalbi Marinade and 1 ½ tsp. of chile-garlic paste (or more or less to taste). Use immediately or store, covered, in the refrigerator for up to 5 days.
GARLIC PEPPER GLAZE: In a medium mixing bowl, whisk together ¾ cup Lucille's Kitchen Garden Garlic Pepper Jam and 2 tbsp. rice wine vinegar. Use immediately or store, covered, in the refrigerator for up to 5 days.
24 chicken wing drumettes
- prepared poultry brine, packaged or homemade (see Good to Know below)*
- canola or olive oil
- fresh ground black pepper, to taste
- deep disposable foil pan (approx. 17x12x3")
- Angry Sauce or Garlic Pepper Glaze
Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. Preheat both sides of grill to high; clean grill. Cook chicken with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more each next side. Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drummies on top of the meaty parts to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 165° (about 20 min.). Working in batches, transfer chicken to a large mixing bowl; toss with sauce or glaze to coat. Cover with foil and let stand 5-10 min.
Good to Know:
Make a brine by combining 2 qts. water with ⅓ cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using.
ANGRYSAUCE: In a medium mixing bowl, whisk together ⅓ cup ketchup, ⅓ cup superfine sugar, ⅓ cup Kowalski's Kalbi Marinade and 1 ½ tsp. of chile-garlic paste (or more or less to taste). Use immediately or store, covered, in the refrigerator for up to 5 days.
GARLIC PEPPER GLAZE: In a medium mixing bowl, whisk together ¾ cup Lucille's Kitchen Garden Garlic Pepper Jam and 2 tbsp. rice wine vinegar. Use immediately or store, covered, in the refrigerator for up to 5 days.
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