The annual contest between football powerhouses is coming up, and every confident Super Bowl host needs to have a few tricks up his or her sleeve. These whiskey-based drumsticks are just the thing for hungry guests, and I guarantee, they'll lick their fingers. Double or triple the recipe depending upon who shows up at your house.
Serve with ranch sauce, carrot and celery sticks, and your favorite cold beverage.
Goooooo (insert your favorite team, here)
WHISKEY DRUMSTICKS (serves 4) *NOTE: This recipe requires time for marinating. Best started the day before.
8-10 chicken wings and/or drumsticks (this also works for full-size drumsticks - kids love 'em too)
3 Tbs Dijon mustard
1/2 cup whiskey
1/4 cup agave nectar
1 Tbs Worcestershire sauce
1 tsp paprika
1 tsp paprika
1 tsp (or to taste - careful there) cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Rinse chicken and pat dry, then place in bowl or zipper-type bag.
Place remaining ingredients in a blender and puree until well-mixed.
Pour the puree into the bowl or bag; if using a bowl, cover. If using a bag, seal tightly.
Refrigerate 4 hours or overnight to let that goodness soak into the chicken.
Grill over an indirect heat (important - you don't want these beauties to burn).
Ensure an internal temperature of 165F is reached, or the juices run clear when pierced with a knife.
Serve with plenty of napkins.