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Cajun Drums

These fiery drumsticks are everything they should be: sticky, hot, and smoky from the grill. Refrigerating the drumsticks after dredging help them achieve a dry, crispy skin that the sauce will adhere to nicely.
Serves: 6
Prep Time: 55 min
Cook Time: 35 min

Ingredients

12 chicken drumsticks, about 2 lb / 1 kg
½ cup all-purpose flour
2 tsp paprika
¼ tsp pepper
salt, to taste
⅓ cup butter, melted
4 slices lean bacon, finely-chopped
1 onion(s), medium, chopped
2 cloves garlic, finely-chopped
1 tbsp horseradish
½ tsp oregano, dried
½ tsp cayenne pepper
1 cup ketchup
½ cup chicken broth

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. In shallow dish, stir together flour, paprika, pepper and salt to taste.

  2. Brush drumsticks with melted butter; roll in flour mixture, coating well.

  3. Refrigerate at least 30 minutes or until needed (up to 24 hours).

  4. In heavy skillet, over medium-high heat, cook bacon until limp. Add onion and garlic; cook until onion is softened and golden, stirring often. Drain off any accumulated fat. Add horseradish, oregano and cayenne pepper and cook, stirring for 1 minute, or until mixture is light mahogany colour and moist.

  5. Stir in ketchup and stock. Bring to simmer, stirring constantly.

  6. Transfer to bowl; reserve.

  7. Place drumsticks on greased grill about 5 inches (12 cm) from heat. Cook over medium-hot coals (medium-high on gas-fired grill) for 20 minutes or until golden brown, turning often.

  8. Raise grill or lower heat to medium. Baste with sauce. Cook, turning and basting 10 minutes longer or until meat is crisp and thickly coated with sauce and the internal temperature reaches 165ºF or 74ºC.

Helpful Tip

For those who like things ‘hot’; just add more cayenne pepper. MAKE IT ZESTIER! Usually dry mixture of herbs and spices, used to enhance flavour. rub onto chicken with your fingertips and brush pices lightly with oil. You can make your own rub by combining herbs, spices and a little mustard.

Nutrition Info

Per 280 g serving Amount
Calories450
Protein33 g
Fat25 g
Saturated Fat12 g
Carbohydrate23 g
Fibre2 g
Sugar10 g
Cholesterol155 mg
Sodium850 mg
Per 280 g serving % Daily Value
Potassium18
Calcium4
Iron15
Vitamin A25
Vitamin C25
Vitamin B639
Vitamin B1237
Folate21
Zinc43