This glaze is quick, easy, and packed with flavor. Feel free to adjust the spice or smoke to suit your tastes.
5 tablespoons butter
3 tablespoons Sriracha or Frank’s Red Hot Sauce
4 tablespoons pure maple syrup
3 tablespoons bourbon
1–2 teaspoons Stubb’s Hickory Liquid smoke, optional
12 chicken drumsticks
salt and pepper, to taste
wood chunks for smoking on charcoal grill, optional
Combine butter, hot sauce, maple syrup, bourbon, and liquid smoke (if using), in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring almost constantly. Adjust heat as needed to maintain a gentle boil and continue cooking for 5 minutes or until sauce has reduced by nearly half and is syrupy. Set aside until grill is ready. If using wood chunks for smoking on a charcoal grill, soak the wood chunks in water while charcoal heats up.
Preheat a grill for direct heat grilling. Arrange soaked wood chunks over coals, if using. Brush drumsticks with olive oil and season with salt and pepper. Grill drumsticks until internal temperature reaches 165 degrees F before coating them with half of the sauce. Cook an additional 5-8 minutes or until glaze has caramelized and internal temperature reaches 170-175 degrees F. Brush with remaining glaze before removing from grill. Transfer to a platter and serve. Enjoy!
Keywords: spicy maple drumsticks, maple sriracha grilling glaze