Sour Orange Glazed Smoked Chicken Drumsticks

Serving four to six guests as a snack, this recipe from Tropical Smokehouse is sure to bring the heat, both metaphorically and literally! Cooked in a traditional smoker, these drumsticks will easily become a crowd favorite.

Recipe courtesy of Tropical Smokehouse

TROPICAL SMOKEHOUSE HOUSE RUB INGREDIENTS:

This recipe is measured in grams, for consistency and to easily scale the size of the batch.

115g kosher salt
60g sugar
15g smoked paprika
30g granulated onion
15g granulated garlic
4g cayenne

TROPICAL SMOKEHOUSE HOUSE RUB PREPARATION:

Combine all ingredients and place in a shaker top container for easy use.

ORANGE GLAZE INGREDIENTS:

3 cups sour orange juice or substitute regular orange juice with ½ cup lime juice added
1 cup honey
½ teaspoon salt
3 tablespoons apple cider vinegar
1 tablespoon hot sauce
2 tablespoons butter

ORANGE GLAZE PREPARATION:

Combine all ingredients, bring to a lazy boil and reduce to a syrup. Reserve warm.

DRUMSTICKS INGREDIENTS:

2 tablespoons toasted sesame seeds
¼ cup chopped cilantro
1 bunch sliced scallion
10-12 drumsticks

DRUMSTICKS PREPARATION:

Preheat smoker to 300F
Season liberally with Tropical Smokehouse House Rub. (If you are planning ahead, this step can be done the night before to allow the salt to better season the chicken.)
Place the drumsticks into the smoker in a single layer with plenty of space between each piece.
Smoke chicken for 45-60 minutes, until the chicken is cooked all of the way through and will come cleanly off of the bone when eaten.
Once chicken is cooked, place into a large bowl and toss with ½ the orange glaze. Remove from the bowl and return to the smoker for 5-10 minutes to set the glaze. Again, return the chicken to the bowl and toss with the ½ of the remaining orange glaze.
Combine toasted sesame seeds, cilantro and scallions and sprinkle on drumsticks.
Place the drumsticks in a serving vessel and spoon the remaking glaze over the top. Serve immediately.

Serves 4-6 as a snack