Ingredients
Equipment
Method
- Butterfly the drumsticks by cutting lengthwise along the bone with a sharp knife, then opening the meat flat like a book. Press down to flatten as much as possible. Season generously on all sides with poultry seasoning.
- Preheat grill to 350°F. Clean and oil the grates.
- Place butterflied drumsticks on the grill and cook for 20-25 minutes, flipping every 4-5 minutes, until internal temperature reaches 165°F in the thickest part.
- While chicken grills, make the sauce. Melt butter in a saucepan over low heat, then whisk in chili flakes, honey, wing sauce, and granulated garlic until smooth and combined. Keep warm.
- Once chicken reaches 165°F, brush or spoon sauce generously over all sides. Return to grill for 5-10 minutes, flipping every 2-3 minutes, until sauce tacks up and caramelizes without burning.
- Transfer sauced drumsticks to a bowl, add remaining sauce, and toss to coat thoroughly. Transfer to a serving platter, garnish with fresh chives, and serve immediately.
Nutrition
Notes
Use a sharp fillet knife for butterflying to make clean cuts along the bone. The butterflying technique doubles the surface area for better crisping and more even cooking. Don't sauce the chicken before it reaches 165°F or the honey will burn. The final 5-10 minutes on the grill after saucing develops caramelization and allows the glaze to set properly. Leftover drumsticks can be refrigerated up to 3 days; reheat gently in a 350°F oven for 10-12 minutes.