Smoked Spicy Teriyaki Drumsticks Recipes

Steps:

• Heat greased grill to medium heat.
• Mix first 5 ingredients until well blended; pour 1/2 cup over chicken in shallow dish. Turn drumsticks to evenly coat both sides of each. Refrigerate 10 min. Meanwhile, stir barbecue sauce into remaining dressing mixture.
• Remove chicken from dressing mixture; discard dressing mixture.
• Place chicken on grill grate. Turn off burners directly below chicken; cover grill with lid. Grill chicken 25 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

Steps:

• Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
• Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
• Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
• Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Steps:

• Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

Steps:

• In a small bowl, mix together the dressing through oil. Wash and dry the drumsticks and add to a large bag. Pour prepared dressing mixture over chicken and gently coat .
• Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
• Fill smoker water pan as directed by manufacturer, add pre-soaked wood chips. Bring smoker to a temperature of 250 degrees. Lightly grease or spray racks. Arrange chicken drumsticks on racks leaving enough space for chicken to cook.
• Cook chicken at 250 degrees for 2 to 2 1/2 hours or until internal temperature is 185 degrees, turning every 30 minutes and basting with barbecue sauce.

Steps:

• Remove skin from drumsticks. Dice onion. Spray a 10-inch skillet with cooking spray. Over medium-high heat, cook drumsticks and onion until onion is golden and drumsticks are browned, turning drumstick , occasionally.
• In a cup mix cornstarch with 1/2 cup water. Stir cornstarch mixture, vegetable juice, and salt into drumstick mixture; heat to boiling. Reduce heat to low; simmer, covered, 20 minutes or until juices run clear when chicken is pierced with a knife, turning drumsticks occasionally.
• While drumsticks are cooking, prepare bow-tie pasta as label direct; drain; keep warm.
• To serve, arrange drumsticks and sauce. on warm platter. Spoon bow-tie pasta next to drumsticks. Garnish with parsley.