Butterflied Chicken Drumsticks with Bang Bang Sauce

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Butterflying chicken drumsticks has become one of my favorite ways to grill them because opening the meat around the bone creates more surface area for seasoning and char. I start these over direct heat to build a good sear, then move them to the cooler side of the grill to finish until the dark meat reaches 195-195°F.

What really sets this version apart is the homemade Bang Bang sauce. It’s creamy, sweet, tangy, and has just enough heat to balance the charred chicken. I brush some on near the end so it warms and clings to the meat, then serve extra on the side for dipping. If you like that sweet-and-spicy combination, my Bang Bang chicken wings use the same flavor profile in a completely different cook.

Grilled butterflied chicken drumsticks with Bang Bang sauce

Quick Look: Butterflied Chicken Drumsticks with Bang Bang Sauce

What They Are: Bone-in chicken drumsticks butterflied around the bone, seared over direct heat, then moved to the cooler side of the grill to finish.
Why Butterfly Them: Opening the drumsticks creates more surface area for seasoning and better contact with the grill grates while helping the meat cook more evenly around the bone.
Key Ingredients: Chicken drumsticks, Tony's Creole seasoning, avocado oil, mayonnaise, sweet chili sauce, hot sauce, garlic, honey, lemon and read pepper flakes.
Cooking Method: Direct-heat sear followed by an indirect finish at 275-300°F for about 15-20 minutes.
Target Internal Temperature: 185-195°F in the thickest part of the meat without touching the bone.
Total Time: About 1 hour, including the 30-minute air-chill.

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Why This Recipe

More Surface Area for Seasoning: Butterflying the drumsticks opens the meat around the bone and creates a wider cooking surface. That gives the seasoning more places to stick and puts more of the chicken directly against the hot grill grates. For another version using this preparation, Try my Cajun Grilled Chicken Drumsticks, finished with a scratch-made Cajun butter sauce.

Sear First, Finish Slowly: I start drumsticks over direct heat to develop browning and char, then move them to indirect heat at 275-300°F for about 15-20 minutes. This gives the thicker meat around the bone time to reach 185-195°F without relying on high heat for the entire cook. The same two-zone cooking method works great for my Grilled Chicken Thighs, where starting over direct heat builds the exterior before the chicken finishes on the cooler side of the grill.

Bang Bang Sauce Adds the Contrast: The creamy sauce combines mayonnaise, sweet chili sauce, hot sauce, garlic, lemon and honey for a sweet, tangy finish with some heat. I coat the drumsticks after they come off the grill so the sauce clings to the hot chicken without being exposed to direct heat. I use this same Bang Bang sauce for my Chicken Tenders with Bang Bang sauce, another favorite when I want that flavor without firing up the grill.

Key Ingredients

ingredients for grilled butterflied chicken drumsticks placed in bowls on a kitchen countertop.

bowls of ingredients used to make bang bang sauce placed on a kitchen countertop.

Chicken Drumsticks: I use about 8 bone-in chicken drumsticks and butterfly them around the bone. Opening the meat gives the seasoning more surface area to cover and creates better contact with the grill during the initial sear. Another personal favorite using this same preparation is my Butterflied Chicken Drumsticks with Chipotle Ranch.
Seasoning Blend: Garlic powder, onion powder, smoked paprika, Tony’s Creole seasoning, kosher salt, and black pepper build the savory, lightly smoky base before the chicken hits the grill.
Olive Oil: A light coating helps the seasoning adhere and works well for the high-heat sear at the beginning of the cook.
Mayonnaise: Forms the creamy base of the homemade Bang Bang sauce and gives it enough body to cling to the chicken. I use mayonnaise as the starting point for several of my finishing sauces, including my Cajun Ranch Recipe, which is another good option for grilled chicken.
Sweet Chili Sauce + Hot Sauce: Sweet chili sauce adds sweetness and chile flavor, while hot sauce provides another layer of heat without making the sauce overly sweet.
Fresh Lemon + Garlic: Lemon zest and juice cut through the richness of the mayonnaise, while fresh garlic adds a sharper savory note.
Honey: Rounds out the heat and helps give the sauce a slightly sticky finish once it’s brushed onto the warm chicken.

Substitutions or Additions

Adjust the Heat: For a milder Bang Bang sauce, cut back on the hot sauce and red pepper flakes. If you want more heat, increase either one without changing the creamy base of the sauce.
Try a Different Seasoning: Tony’s Creole seasoning works well with the sweet and spicy sauce, but you can swap in your favorite Cajun or all-purpose chicken seasoning. Keep the garlic powder, onion powder and smoked paprika for the savory base.
Use Chicken Thighs: Bang Bang sauce also works well with bone-in chicken thighs. Keep the same direct-to-indirect approach , but use internal temperature rather than the drumstick cooking time to determine when they’re ready. My Chili Lime Grilled Chicken Thighs are a great example that walks through that two-zone grilling method in more detail.
Finish With Extra Sauce: Reserve some Bang Bang sauce before brushing the chicken so you have a clean portion for serving. A light drizzle after grilling gives you more sauce flavor without covering up the charred exterior.

How to Make Butterflied Chicken Drumsticks with Bang Bang Sauce (Step by Step)

Raw chicken drumsticks butterflied around the bone with a paring knife

Butterflied chicken drumsticks coated with oil and creole seasoning before grilling

Step 1: Pat Dry and Butterfly Drumsticks: Pat dry with paper towels. Using a small, sharp paring knife, cut alongside the bone to release the meat, working carefully around both sides while keeping the bone attached. Open the drumstick outward and press the meat flatter to create a wider cooking surface.

Step 2: Season and Air-Chill: Lightly coat the butterflied drumsticks with olive oil, then season all sides with garlic powder, onion powder, Tony’s Creole seasoning, smoked paprika, salt, and black pepper. Arrange them uncovered in the refrigerator for 30 minutes while you prepare the grill.

Butterflied chicken drumsticks searing over direct heat on the grill

Seared butterflied chicken drumsticks finishing over indirect heat

Step 3: Sear Over Direct Heat: Set up the grill for two-zone cooking and bring the direct side to about 450°F. Place the chilled drumsticks over the hot grates and sear for 4-5 minutes per side, turning once the surface develops good browning and light char. Don’t try to cook them through at this stage, the goal is to build the exterior before moving them away from the direct heat.

Step 4: Finish Over Indirect Heat: Move the seared drumsticks to the cooler side of the grill and adjust the temperature to 275-300°F. Close the lid and continue cooking for about 15-20 minutes, checking the thickest pieces as they get close. Pull the chicken at 185-195°F, probing the thickest part without touching the bone.

Homemade Bang Bang sauce ingredients ready to mix

Grilled butterflied chicken drumsticks coated in Bang Bang sauce

Step 5: Make Bang Bang Sauce: While the chicken finishes, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, lemon juice, lemon zest, minced garlic, and red pepper flakes until smooth. Set aside some clean sauce for serving before using the rest on the chicken.

Step 6: Sauce and Serve: Once the drumsticks reach 185-195°F, remove them from the grill and coat them with the prepared Bang Bang sauce while they’re still hot. Finish with chopped chives or red pepper flakes, then serve with the reserved sauce on the side.

James’ Grill Master Pro Tips

Don’t Skip the Air-Chill: After seasoning, leave the drumsticks uncovered in the refrigerator for 30 minutes. This helps dry the surface before grilling, which gives the chicken a better opportunity to brown over direct heat.

Use a Small Paring Knife: A sharp paring knife gives you better control when cutting alongside the bone. Make shallow, controlled cuts to release the meat while keeping the bone and skin attached.

Give the Chicken Some Space: Avoid packing the drumsticks tightly together over the direct heat. Leaving room between each piece makes them easier to turn and gives more of the butterflied surface direct contact with the hot grates.

Check Temperature Beside the Bone: Drumsticks vary in size, so use the 15-20 minute indirect cook as a guide, not a guarantee. Insert an instant-read thermometer into the thickest part of the meat without touching the bone and cook to 185-195°F.

Sauce While the Chicken Is Hot: Coat the drumsticks with Bang Bang sauce shortly after they come off the grill. The warm chicken helps the sauce spread and cling to the surface without exposing the mayonnaise-based sauce to direct heat. For a different creamy finish, my Grilled Chicken Drumsticks with Alabama White Sauce uses another sauce-forward approach.

Chicken Drumstick Temperature Guide

Chicken drumsticks should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several drumsticks when cooking a batch, since smaller drumsticks can cook faster than larger ones.

165°F: Safe minimum: Chicken drumsticks are safe to eat at 165°F, according to the USDA.
175°F+: More tender: As drumsticks cook beyond the minimum safe temperature, connective tissue continues to bread down, giving the meat a more tender texture.
185-195°F: I prefer taking my chicken drumsticks to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.

Grilled Butterflied Chicken Drumsticks with Bang Bang Sauce FAQs

How long do butterflied chicken drumsticks take to grill?

After butterflying, I sear the drumsticks over direct heat at about 450°F for 4-5 minutes per side, then move them to indirect heat at 275-300°F for another 15-20 minutes. Drumsticks come in different sizes, so use timing as a guide and cook until the thickest part reaches 185-195°F.

Why do you cook chicken drumsticks to 185-195°F?

Chicken is safe to eat at 165°F, but I prefer taking drumsticks to 185-195°F. Dark meat contains more connective tissue than chicken breast, and the higher finishing temperature gives that tissue more time to soften for a more tender bite.

Can I make the Bang Bang sauce ahead of time?

Yes. Mix the Bang Bang sauce ahead of time and keep it covered in the refrigerator until you’re ready to use it. Give it a quick stir before coating the hot chicken.

Can I use another cut of chicken?

Yes. Bang Bang sauce works with chicken thighs, wings, and breasts, but the cooking method and finishing time will change with the cut. Use an instant-read thermometer rather than the drumstick timing to determine when the chicken is ready.

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