Butterflied Chicken Drumsticks with Bang Bang Sauce
These Grilled Butterflied Chicken Drumsticks with Bang Bang Sauce are seared over high heat, finished over indirect heat to 185-195°F, then coated in a creamy, sweet and spicy homemade Bang Bang sauce.
Ingredients
For the Chicken:
- 8 chicken drumsticks butterflied
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp Tony’s Creole seasoning
For the Bang Bang Sauce:
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp hot sauce
- 4 cloves garlic minced
- 2 tsp red pepper flakes
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tbsp honey
Optional Garnish:
- Chopped fresh chives or green onion
- Extra red pepper flakes
Instructions
Butterfly and Season the Drumsticks
- Pat the drumsticks dry. Using a small, sharp paring knife, carefully cut alongside the bone and open the meat outward while keeping the bone and skin attached. Lightly coat with olive oil and season on all sides with garlic powder, onion powder, smoked paprika, Tony's Creole seasoning, kosher salt, and black pepper.
Air-Chill for 30 Minutes
- Arrange the seasoned drumsticks uncovered in the refrigerator for 30 minutes. While the chicken chills, set up the grill for two-zone cooking.
Sear Over Direct Heat
- Bring the direct side of the grill to about 450°F. Place the drumsticks over the hot grates and sear for 4-5 minutes per side, until well browned with some light char.
Finish Over Indirect Heat
- Move the chicken to the cooler side of the grill and adjust the temperature to 275-300°F. Close the lip and cook for another 15-20 minutes, or until the thickest part of each drumstick reaches 185-195°F. Check the temperature without touching the bone.
Make Bang Bang Sauce
- While the chicken finishes, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, lemon juice, lemon zest, garlic, and red pepper flakes until smooth.
Glaze and Finish
- Remove the drumsticks from the grill and coat them with Bang Bang sauce while they're still hot. Garnish with chopped chives or additional red pepper flakes if desired, and serve with extra sauce on the side for dipping.
Notes
- Butterflying: A small paring knife gives you better control when cutting around the drumstick bone. Keep the bone and skin attached and open the meat outward.
- Temperature: Chicken is safe to eat at 165°F, but I prefer bone-in drumsticks at 185-195°F for a more tender texture. Always check the thickest part without touching the bone.
- Cooking Time: The 15-20 minute indirect finish is a guide. Drumstick size, grill temperature, and how thinly the meat is butterflied can change the cooking time, so internal temperature should determine doneness.
Nutrition
Calories: 717kcalCarbohydrates: 16gProtein: 28gFat: 60gSaturated Fat: 11gPolyunsaturated Fat: 29gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 163mgSodium: 1444mgPotassium: 430mgFiber: 1gSugar: 13gVitamin A: 766IUVitamin C: 6mgCalcium: 36mgIron: 2mg
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