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Activating this element will cause content on the page to be updated.24 | chicken drumsticks |
2 Tablespoon | onion powder |
2 Tablespoon | garlic powder |
1 Tablespoon | ground coriander |
1 Tablespoon | smoked paprika |
2 Tablespoon | kosher salt |
2 Teaspoon | freshly ground black pepper |
6 Ounce | orange juice concentrate |
8 Ounce | bourbon |
8 Ounce | maple syrup |
1/2 Teaspoon | kosher salt |
2 Tablespoon | Sugar |
6
Activating this element will cause content on the page to be updated.24 | chicken drumsticks |
2 Tablespoon | onion powder |
2 Tablespoon | garlic powder |
1 Tablespoon | ground coriander |
1 Tablespoon | smoked paprika |
2 Tablespoon | kosher salt |
2 Teaspoon | freshly ground black pepper |
6 Ounce | orange juice concentrate |
8 Ounce | bourbon |
8 Ounce | maple syrup |
1/2 Teaspoon | kosher salt |
2 Tablespoon | Sugar |
1
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available
180 ˚F / 82 ˚C
Super Smoke
2
In a large bowl, toss the drumsticks with the onion powder, garlic powder, coriander, paprika, salt, and black pepper until well coated.
3
Arrange the drumsticks directly on the grill grates. Close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
01:00
Super Smoke
4
While the chicken is smoking, make the maple bourbon glaze: In a small saucepan, combine the orange juice concentrate, bourbon, maple syrup, sugar, and salt. Cook on the stovetop over medium heat until reduced by one-third.
5
After the chicken has smoked for 1 hour, increase the Traeger temperature to 325℉ and roast the drumsticks until the internal temperature reaches 160℉, about 30 minutes more.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
00:30
6
Remove the drumsticks from the grill and increase the temperature to 450℉. In a large bowl, toss the drumsticks in the glaze until well-coated, then return to the grill, close the lid, and cook, turning once or twice, until grill marks appear, 10-12 minutes.
450 ˚F / 232 ˚C
00:10
7
Serve hot. Enjoy!
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