Grilled BBQ chicken drumsticks with maple syrup

Name: Grilled BBQ chicken drumsticks with maple syrup
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 tbsp (15 ml) smoked paprika; 1 tsp (5 ml) garlic powder; 1 tsp (5 ml) onion powder; 1 tsp (5 ml) brown sugar; 1/2 tsp (2.5 ml) ground cumin; 1/2 tsp (2.5 ml) red pepper flakes; 1 tsp (5 ml) salt; 1/2 tsp (2.5 ml) black pepper; 2/3 cup (160 ml) maple syrup; 3 tbsp (45 ml) ketchup; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (15 ml) Dijon mustard; 3 cloves garlic, finely grated; 12 chicken drumsticks; A drizzle of vegetable oil; Green onions, sliced (for garnish)

In collaboration
with l'épicier

Preparation 50 min
Refrigeration 30 min
Cooking 40 min
Servings 4
Freezing Absolutely

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Dry rub

1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) brown sugar
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) red pepper flakes
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) black pepper

Maple BBQ sauce

2/3 cup (160 ml) maple syrup
3 tbsp (45 ml) ketchup
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) Dijon mustard
3 cloves garlic, finely grated

Drumsticks

12 chicken drumsticks
A drizzle of vegetable oil
Green onions, sliced (for garnish)

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Preparation

In a small bowl, mix all the dry rub ingredients. Brush the drumsticks with a drizzle of vegetable oil, then generously coat them with the spice mixture on all sides. Let rest at room temperature for 30 minutes, or cover and refrigerate overnight for more flavor.
In a small saucepan, combine all the maple BBQ sauce ingredients. Bring to medium heat and simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat, divide into two equal portions and set aside. The sauce will continue to thicken as it cools. Add a bit of maple syrup if it becomes too thick.
Preheat the barbecue to maximum heat. Oil the grates.
Place the drumsticks on the grill over direct heat. Grill, turning every 3-4 minutes, for about 10 minutes until you get a nice, even caramelized color. Don’t turn them too often. The brown sugar in the dry rub needs time to caramelize properly.
Move the drumsticks to indirect heat. Generously baste with the first half of the maple BBQ sauce every 5 minutes. Continue cooking for 10 to 15 minutes or until a meat thermometer inserted into the thickest part reads 165-168 °F (74 °C).
Remove the drumsticks from the barbecue, thoroughly wash and sanitize your brush, then baste one final time with the reserved fresh sauce. Garnish with sliced green onions and serve immediately.