Oooh heaven is a place on earth.
in Houston, which are tossed in a sweet-salty glaze with, yes, plenty of fish sauce. I vowed to make them as soon as I could convince my dad to let me use his grill.
Don’t let the words “savory caramel” in the recipe title hoodwink you. I know it sounds complicated and time-consuming, but this recipe is neither! These drumsticks are one of fourChris developed for our summer grilling issue that were designed to deliver the bold flavor of a marinade, but in a fraction of the time. You simply season a few packs of drumsticks with salt, then grill them covered, over indirect heat, until they’re crisp, browned, and nearly cooked through.
And then there’s the glaze. THAT GLAAAAAZE. I’d never made a glazed meat that didn’t involve most of a bottle of KC Masterpiece , but I’m not sure what I’ve been doing. Into a saucepan goes some water, grated garlic and lemongrass, and a small arsenal of pantry staples: rice vinegar, sugar, cumin, black pepper, and a mountain of crushed red pepper flakes. Let all that boil until the mixture is reduced to about a half-cup and thick and glossy .
When the chicken is almost cooked through, it’s time to move those drummys over to high heat and hit them with sauce. I recommend using ato do this if you have one, because it lets you easily dab a generous amount of glaze onto the drumsticks.
as you baste with your pastry brush. And, much like Bob and his trees, I’m pretty sure the moments I’ll be happiest this summer are when I’m standing over the grill, painting my happy little drumsticks.
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