8 chicken drumsticksSteam the drums over 1 inch of vigorously boiling water for 20 minutes over medium heat. Remove the drums from the steamer and arrange on a wire rack set in a shallow pan lined with parchment paper or aluminum foil to keep the pan clean. Let stand a few minutes to cool and dry, turning once. Place on the middle rack of a preheated 375 degrees F (190 C) oven. Roast for 20 minutes. Turn the drums and rotate the pan and roast another 20 minutes or until meat is cooked through and the skin is nicely browned. Then sauce the drums in the next step.
3 T unsalted butter
1 large clove garlic, minced
1/4 c Frank’s Original Redhot Sauce™
1/2 t kosher salt
While the chicken is roasting, melt the butter in a large plastic or glass bowl along with the garlic in a microwave oven until it sizzles, and the garlic is aromatic. Stir in the hot sauce and salt and heat for another 1 minute. Add the drums to the bowl of hot dip and toss to cover. Serve warm. Offer cool blue cheese or ranch dressing as a dip. Serves 3 to 4.
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...why haven't I heard of using drumsticks before? This is a genius idea, as is Alton Brown. We will give this a go.
ReplyDeleteThanks for the kind words. As a scientist, I appreciate Alton Brown's approach to food and cooking. He often goes over the top but it's show business, not home economics.
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