What’s on the Grill #173: Drunk ‘n Planked Drums

Seeing I’ve been on a little plank roll lately, I decided to carry it over to another grill favorite, chicken drumsticks.

As much as I like chicken wings, drums are even better because I can eat them with one hand, which allows a free clean hand to do things like type on a keyboard, change the TV channel, and not muck up my beer drinking glass.  Of the three, the last is obviously the most important.

Unlike those teetotaling shrimp from last week, I decided to get the drums drunk before grilling.  Read on:

Drunk ‘n Planked Drums

Approximately 10 Chicken Drumettes
4 oz Tequila
2 oz Oil (Canola/Vegetable/Whatever)
2 tsp Ancho Chili Powder
1/2 cup Frank’s Red Hot Sauce
1/3 cup Butter
2 tsp Ancho Chili Powder
1 cedar plank

1.  Soak your plank, submerged in water, for at least an hour. 

2.  Get your party on with the chicken by placing the drummettes in a bowl or plastic bag.  Mix in the tequila, oil and chili powder.  Use as much, or as little, powder as you would like.  Now I have suggested 4 oz of Tequila, but in case you are wondering how much that really is…

According to Jimmy Buffett, we are going to just change the latitude of the chicken, but not quite their attitude.  Cover and marinade for about an hour in the fridge.

3.  Ready your grill for indirect medium (one chimney full of coals, dumped either on side of the kettle or equally on both sides of the kettle).  I opted for the 26 inch kettle this time, as I wanted to more evenly heat the underside of the plank, and with the size of the wood, I just didn’t have the maneuverability on the 22.

4.  With your grill ready, place your plank directly over the coals until it begins to pop and smoke.  Once this begins, move it off the flames and load your drummettes.

5.  I love the space on the 26.  With my plank in the middle, I was able to warm the sauce without having to revert to a side burner.  Melt the butter, and then add in the Frank’s Red Hot Sauce and chili powder.  Stir. 

6.  With the wings on about 20 minutes, they are getting close to being done.  Start to baste the drummettes with the sauce.  After 5 minutes, flip the drummettes and baste the other side.

7.  At about the 30 minute mark, the drummettes should be done (Internal temp around 180 F).

The tequila and cedar really came through in the final product, and the sauce didn’t overpower either.  It’s a one grill dinner, no mess clean-up and in the end, the drunk drummettes were a lot of fun…and tasty.