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Bellecious" Buffalo Chicken on the Hot Side

Author: Roz

Ingredients

  • 8 chicken drummies / drumsticks skin removed
  • 1 stick of butter
  • 1/4 cup soy sauce
  • 5 Tbsp. tomato paste
  • 2 Tbsp. brown sugar decreased from 5 Tbsp. in original recipe
  • 2 Tbsp. Worchetshire sauce increased from 1 Tbsp. in original recipe
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. spicy brown mustard
  • 1 - 2 Tbsp. Texas Pete hot sauce increased from 1 dash in original recipe
  • 2 Tbsp. beer
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. sea salt
  • 3 garlic cloves minced (increased from 1 clove in original recipe)
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cayenne pepper increased from 1/4 tsp. in original recipe

Instructions

  • Place the chicken in a sea salt brine bath for 30 minutes or more.
  • Season the chicken with salt and pepper.
  • Melt the butter on medium heat in a medium-sized saucepan.
  • Add the brown sugar and blend well.
  • Add the remaining ingredients and adding the beer at the very last.
  • Blend all ingredients well.
  • Place the chicken drummies/drumsticks in a shallow or deep narrow baking pan.
  • Pour 3/4ths of the marinade sauce over the chicken.
  • Set aside the remaining 1/4 of the sauce to use for basting the chicken on the grill.
  • Marinate for at least 2 hours.
  • Grill for approximately 8 minutes on each side or until completely cooked (our drumsticks were quite large and needed the extra cooking time).
  • Baste the chicken again during the last 2 to 3 minutes of grilling.
  • Serve warm!