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Grilled Hot Honey Butterflied Chicken Drumsticks

Butterflied chicken drumsticks grilled at 350°F to 165°F, brushed with hot honey wing sauce, and tossed for sticky coating.
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Ingredients Method Notes

Ingredients
  

Chicken:
  • 2½-3 lbs chicken drumsticks
  • Favorite poultry seasoning
Hot Honey Wing Sauce:
  • 1 stick ½ cup unsalted butter
  • 2 teaspoons red chili flakes
  • ½ cup honey
  • ¾ cup wing sauce Frank's RedHot
  • 1 teaspoon granulated garlic
Garnish:
  • Fresh chives finely chopped

Method
 

  1. Butterfly drumsticks by cutting lengthwise along the bone with sharp fillet knife. Open fully and press flat. Season generously on all sides with poultry seasoning.
  2. Preheat grill to 350°F. Make hot honey sauce by melting butter over low heat, then stirring in chili flakes, honey, wing sauce, and granulated garlic until smooth. Keep warm.
  3. Place butterflied drumsticks on grill. Cook at 350°F, flipping every 3-4 minutes for even cooking.
  4. Check internal temperature starting at 20 minutes. When thickest part reaches 165°F (about 25-30 minutes total), brush generously with hot honey sauce on all sides.
  5. Return sauced drumsticks to grill for 5-10 minutes, flipping halfway and brushing with more sauce. Watch closely to prevent burning. Sauce should bubble and set into sticky glaze.
  6. Remove from grill and toss in bowl with remaining sauce to coat completely. Transfer to serving platter, garnish with chopped chives, and serve immediately.

Notes

Use sharp fillet knife for clean butterflying cuts. Flat drumsticks cook faster than whole ones (25-30 min vs 35-45 min). Flip every 3-4 minutes for even cooking and browning. Always reach 165°F internal temp before saucing. Apply sauce after chicken is cooked to prevent burning. Toss in extra sauce after grilling for maximum coating. Reserve some sauce for dipping if desired. Best served immediately while hot and crispy.

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