Kick up your end of summer barbecue with tangy, mustard-sauced drumsticks that have a sweet twist from peaches.
Technique tip: Using mustard ensures an even, rich brown color when cooking chicken with the skin on. The internal temperature of chicken drumsticks should reach 175-180 degrees when done
Swap option: Use chicken wings or chicken leg quarters, if you prefer. Wings are smaller but the cook time will be roughly the same, just use larger wings and stay away from super-large thighs.
- 4 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons garlic salt
- 2 teaspoons freshly ground black pepper
- 1 1/4 teaspoons paprika
For the Chicken
- 12 chicken drumsticks
- 1/2 cup yellow mustard
Peach Molasses Glaze
- 1 cup peach preserves
- 4 teaspoons molasses
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
For the dry rub:
In a small bowl, combine the brown sugar, salt, garlic salt, pepper and paprika and mix thoroughly
For the peach molasses glaze:
In a blender or food processor, combine the peach preserves, molasses, soy sauce and Dijon mustard. Puree all ingredients until smooth.
Pour the glaze into a shallow bowl.
For the drumsticks:
1. Preheat oven to 300 degrees.
2. Paint each drumstick with a light coating of the yellow mustard.
3. Season drumsticks with the dry rub mix (about 1 teaspoon per drumstick).
4. Cook in the oven or a covered grill at 300 degrees until the internal temperature reaches 175 to 180 degrees. This will take about 40 minutes.
5. Once the drumsticks are done cooking, take out of oven or off the grill and dip each drumstick into the glaze, completely coating it.
6. Return drumsticks to the oven or grill, over indirect heat to cook until the sauce caramelizes, about 8 minutes.
7. When finished, transfer the drumsticks to a platter and serve.