You won't want to miss this smoky ensemble as Claud heats up the kitchen with his "Blazing Drumsticks."
You Will Need
- 2 teaspoons whole allspice
- 1 cinnamon stick, broken into pieces
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole coriander
- 1/2 teaspoon nutmeg
- 2 tablespoons fresh thyme
- 2 teaspoons light brown sugar
- 2 teaspoons salt
- 1 - 3 habanero peppers (a.k.a. Scotch bonnet) or 1 – 12 jalapeno peppers chopped
- 3 whole cloves garlic, peeled and sliced thinly
- 4 whole scallions, chopped fine plus 2 for garnish
- 1 tablespoon fresh ginger, peeled and sliced thinly
- 1 tablespoon soy sauce
- Juice and zest of 1 lime
- Juice and zest of 1 orange
- 1/3 cup cider vinegar
- 4 tablespoons peanut oil
- 20 chicken drumsticks
- 2 cups hickory wood chips
1. Combine the allspice, cinnamon, peppercorns and coriander in a small skillet over medium heat. Dry roast for 5 minutes, until fragrant.
2. Pulverize with a coffee grinder or mortar and pestle. Transfer the ground spices to the work bowl of a food processor or blender and add all remaining ingredients except for the chicken; process until smooth.
3. Pierce drumsticks few times with a sharp kitchen fork. Pour half of the tear-jerk seasoning into a large bowl, add the drumsticks and turn the pieces to coat completely with the seasoning. Cover the bowl with plastic wrap and refrigerate for at least 60 minutes and up to 24 hours—the longer the better.
4. Line a large, heavy pot that has a tight fitting lid with aluminum foil. Place the wood chips in the pot, lightly oil a wire rack and set it inside the pot, over the chips. Arrange the drumsticks on the oiled rack and place pot over medium-high heat. When the pot just begins to smoke, reduce the heat to medium and cover tightly. Continue smoking another 10 minutes.
5. Adjust oven rack to the center of the oven and preheat to 350ºF. Place the smoked drumsticks skin side up on a roasting pan. Roast for 60 minutes, brushing with pan juices and jerk seasoning every 15 minutes or so. If the pan juices begin to smoke, add a splash of water to the pan. The chicken is fully ready when the skin is crisp and dark brown and an instant-read thermometer inserted into the thickest part registers anywhere from 165ºF-175ºF. Transfer to a platter and let rest for 5 to 7 minutes before serving. While the chicken rests, combine the remaining tear-jerk seasoning with any pan drippings from the baking dish and bring to a boil. Garnish chicken with chopped scallions and serve with hot sauce.