Chicken Drumsticks

Pat the chicken drumsticks dry and rub them all over with "More than a Whiskey". Cover and let marinate in the refrigerator for several hours, or overnight if you like.

Set up for indirect heat at 180–200°C (with a lidded grill; place a drip pan underneath).

Place the drumsticks skin side up in the indirect heat zone and cook with the lid closed until they reach an internal temperature of about 85°C (measure at the thickest part, without touching the bone).

Brush with maple syrup and grill for another 3–5 minutes until the glaze is lightly caramelized. For extra crunch, briefly grill over direct heat.

Let rest for 3–5 minutes, season lightly to taste if desired, and serve with sides like coleslaw, corn on the cob, or potatoes.

- Bring any marinade or glaze that has come into contact with raw poultry to a rolling boil for 2–3 minutes before brushing it on – or set aside a separate portion for glazing.
- Oven option: Cook at 180°C top/bottom heat on a rack over a drip tray; finish with a brief broil for color.