Bourbon Molasses Drumsticks Recipes

Steps:

• Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
• Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

Steps:

• For the sauce; melt the butter in a saucepan over medium heat; add in the onion and dryed chili flakes (if using) saute for about 5 minutes (adding in the garlic the last 2 minutes).
• Add in the ketchup, brown sugar, Worcestershire sauce, mustard, black pepper and chili powder; mix to combine and simmer for about 20 minutes.
• Add in the bourbon and cook until heated through for about 3 minutes.
• Season with salt to taste.
• Cool and chill the sauce overnight.
• Prepare the grill to medium heat.
• Season the drumsticks with seasoning salt and pepper.
• Transfer about 1/2 cup BBQ sauce to a small bowl and reserve for basting.
• Grill the drumsticks turning to cook on all sides (about 25 minutes).
• Brush with BBQ glaze the last 3-4 minutes of cooking.
• Transfer the drumsticks to a platter and serve with remaining sauce.
• Delicious!

Steps:

• Brine the drumsticks. In a large pot set over low heat, add the water, bourbon, salt, sugar, peppercorns and bay leaves. Cook stirring occasionally until salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large bowl; pour in the brine. Cover the bowl and refrigerate for 24 hours. After 24 hours, remove the turkey drumsticks rinse and dry them well. Discard the brine and preheat the oven to 400 degrees F. Meanwhile make the glaze. Add pumpkin puree, apple cider, cider vinegar, molasses, mustard, brown sugar, onion powder, granulated garlic, 5 spice powder, ¼ teaspoon salt, and cayenne pepper to medium sauce pan set over medium heat. Simmer the mixture until it is thick and saucy, about 20 minutes. Remove from heat. Lay the drumsticks onto a parchment lined baking sheet making sure there is room between each for even cooking. Brush them liberally on both sides with the glaze. Place the drumsticks in the heated oven and roast them 15 minutes. Remove them from the oven, brush them with more glaze, turn them over and brush the other sides with more glaze. Roast an additional 15 minutes, then. Turn the oven to 325 degrees F. and continue the process of turning and brushing every 15 minutes for a total cooking time of 1 ½ hour to 2 hour, depending on size. You may run out of sauce before they cook all the way and that is just fine. Once they begin to look quite brown on the outside begin checking the interior temperature with an insta-read thermometer. Roast until the turkey legs register 165 degrees F. Remove from oven. Let rest about 8 minutes then serve warm.

Steps:

• Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.