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
