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Smoked Orange Chicken Lollipops from Chiles and Smoke
A losing combination in a pandemic: typical finger food and big-game parties. A winning combination all the time: your taste buds and orange chicken. Brad Prose, our new barbecue buddy from Chiles and Smoke, introduces a new take on orange chicken with this simple, safe-to-share recipe just in time for the biggest game of the year. With a few pounds of chicken drumsticks delicately smoked then coated in an Asian-inspired orange glaze, you’ll have an unstoppable play in your socially distanced homegating game plan. The name of that play, you ask? The ol’ Grab and Grub.
SERVES 6-8 people PREP 2 hrs 30 mins COOK 2 hrs 15 mins READY IN 4 hrs 45 mins
INGREDIENTS
- 2-3 lbs of chicken drumsticks
- 2 Tbsp Chinese five-spice powder
- 1 Tbsp paprika
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 cup orange juice
- 1/2 cup brown sugar
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 1 Tbsp gochujang
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 Tbsp cornstarch
- 2 Tbsp water
- Zest from 1 Orange
- Sesame seeds
- Green onions, chopped
For the Seasoning:
For the Sauce:
For Garnish:Instructions
- Pat the chicken drumsticks dry. Using a sharp knife, make a cut completely around a drumstick bone just below the knuckle, slicing through meat and tendons. Pull the skin and cartilage off the knuckle, then push the meat down to create the “lollipop” shape. Repeat for each drumstick.
- Combine the spices for the seasoning, adjusting to taste. Generously season each of the drumsticks.
- Place the drumsticks in the fridge for at least 2 hours, uncovered, to allow the seasoning to penetrate the meat and dry out the skin.
- Just before taking the drumsticks out of the fridge, preheat your smoker to 275–300 degrees Fahrenheit.
- Remove the chicken from the fridge. Cover each of the exposed bone handles with a small piece of foil to prevent them from burning.
- Place chicken drumsticks directly on the smoker grate. Allow to cook for about 2 hours or until they reach an internal temperature of 165 degrees.
- As the chicken approaches temperature, begin to prepare the glaze. Combine all glaze ingredients except the cornstarch, water, and zest. Heat on a small saucepan until it boils, then reduce the temperature, whisking to incorporate the ingredients. Mix in the cornstarch and water, whisking as you incorporate. The sauce should thicken quickly. Once thickened, remove from heat, stir in the zest, and set aside.
- When the chicken hits the target temperature of 165 degrees, either baste or dunk each drumstick into the glaze and place back on the smoker. Allow them to cook for another 5–10 minutes so the glaze can caramelize.
- Remove the chicken from the smoker, and the foil from the bones. Garnish with sesame seeds and green onions, serve, and enjoy!
