Maple Chicken Drumsticks Recipes

Steps:

• Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.
• Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.
• Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill.
• Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.
• Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.
• Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.

Steps:

• Heat the grill to medium-high.
• Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
• Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
• Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.