Sunday, March 27, 2011

Black Velvet Drum Sticks with Jalapeno Bits

Black Velvet Drum Sticks with Jalapeno Bits
I know, I know. It's still a bit early for BBQ. But some of us can't wait! So, here's a sneak peak at what's in store for the Summer grilling season. There's lots more great BBQ recipes, sauces, salads and deserts for the grill, so stay turned.  We gotta get through Easter goodies first. : )
This recipe is great for grilling or for an easy oven baked dinner. If you are grilling, now is the time to crank up the fire. If you're going the oven route, preheat the oven to 350 degrees about ten minutes before you will be using it.
3 to 4 pounds chicken drum sticks, washed, pat dry and lay pieces in a baking dish and set aside.

For the sauce:

1 stick butter
2 to 3 jalapeno peppers, pith and seeds removed and minced
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups ketchup
1 single bottle dark beer
1/2 cup champagne
1/2 cup white wine vinegar
1/2 cup brown sugar
3 tablespoons Worcestershire sauce
1/2 cup sweet chili sauce
2 tablespoons orange juice
In a large sauce pan, melt butter on medium high heat.  Add minced jalapeno and cook until just tender.  whisk in remaining ingredients, starting with the spices and adding sauces and liquids. Once all ingredients are well incorporated, reduce heat to low and cook sauce for about 20 minutes or until you have a medium thick consistency.
Brush or spoon over drum sticks and place in a preheated oven for about 45 to 50 minutes, turning as needed. The internal temperature should read 160 degrees when done. For grilling, start with a clean, oiled grill.  DO NOT ADD SAUCE UNTIL THE LAST 7 TO 10 MINUTES OF COOKING TIME. Cook legs for about 20 minutes on each side, about 5 to 6 inches above direct heat. Use a meat thermometer to ensure the meat is cooked and registers 160 degrees internal temperature. Move chicken around on grill as needed; pushing the pieces that are the most done to the edges and rotating with those that need more cooking time to the middle of the grill, if using a charcoal grill. If using a gas grill, move cooked pieces to the side of the grill with the lowest heat, as necessary. When chicken is almost done, brush pieces liberally with sauce and allow to caramelize, but not burn.  Watch it close at this point.

Cooks Notes:
If you need less chicken and sauce, cut recipe in half or less. If you can't take the heat in the sauce, omit it or use less.  I never use this much sauce in one grilling unless I'm making several different meats at once. So, it's a good idea to pour a cup of sauce into a bowl to use and reserve the rest until you need it.  This way the sauce doesn't have to be discarded if you don't end up using it all.  You can refrigerate this sauce and it will keep a couple of weeks or more.