Chicken wings are great (and by all means, use this recipe to make wings if you’d rather), but sometimes you need something with a little more meat on the bone. When we have a houseful of guys over for a big game or an afternoon barbecue, we like to get a bunch of drumsticks to throw on the grill. The bone makes for a nice handle — even if your hands still get a little messy from the special concoction we’ve dubbed “PBRBQ Sauce.”
PBRBQ Sauce is exactly what it sounds like: a mix of beer (PBR, of course) and barbecue sauce. And butter. Always butter. Since we live in Kansas City — where most grocery stores have entire aisles devoted to local barbecue sauces — we mixed a devilishly spicy sauce with a molasses-y sweet one. But the base sauce is really up to you, and any barbecue sauce you like will work. When you mix the sauce with the butter and beer, a certain alchemy happens in the saucepan that will make you feel like a mad scientist. It will also make you feel really ready to devour those drummies.
PBRBQ Chicken Drummies
10 chicken drumsticks
1 cup barbecue sauce (or a combination of sauces)
½ cup PBR
3 Tablespoons butter
For the marinade:
¼ cup dijon mustard
¼ cup olive oil
1 Tablespoon worcestershire sauce
1 Tablespoon barbecue rub
Salt and pepper
To make the marinade, combine the ingredients in a large bowl or freezer bag. Mix well. Add the drumsticks, making sure each one is coated. Allow to sit, covered or sealed, in the fridge for at least an hour or overnight.
Set up the grill with the coals pushed to one side. Sear the drumsticks directly over the fire, about 5 minutes, constantly rotating them until each leg is browned. Move the legs to the side of the grill without fire and place the lid on the grill with the vents open slightly. Cook for an additional 20 minutes or until the legs are cooked through.
While the legs are in the “20 minutes with the lid on” phase, combine the barbecue sauce, butter, and beer in a saucepan over medium-low heat and stir until incorporated. Remove from the heat and set aside.
Once the legs are cooked, toss them in the sauce. Place them back on the grill (the side without coals) and allow each leg to cook for a few more minutes, until the sauce has thickened on the outside of the legs.
Toss in the sauce once more if you like it saucy. Serve with more of the PBRBQ sauce on the side and cold can of PBR. Creamy ranch dipping sauce and napkins are optional but highly recommended.