# @kingsford on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CkRLP0lL1Rm
- **Gondola URL:** https://gondola.cc/posts/4883052-kingsford-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d342c29156.jpg
- **Posted:** 2022-10-28T19:01:20.000+00:00
- **Account Owner:** Kingsford (@Kingsford) — https://gondola.cc/Kingsford

## Caption

Kick up your tailgate game with these beer-brined hot honey-garlic frenched chicken drumsticks, all over open fire!! So much flavor, so dang easy, and so darn good!! Check out the full recipe below from LiveFireRepublic!

TAILGATE-STYLE CHICKEN DRUMSTICKS
1 gallon water
6 cheap beers
1 cup finely ground salt
¾ cup white sugar
24 chicken drumsticks, frenched, skin removed and trimmed

In a 6-8 quart container, dissolve salt and sugar into warm water, then stir in beer. Cool brine completely. Immerse chicken and refrigerate overnight. Remove chicken from brine, rinse with cold water and pat dry with paper towel. Place chicken in a single layer over a rimmed baking sheet lined with a cooling rack and set back in the refrigerator for 4 hours, to dry and tighten the chicken's skin.

Avocado oil
Hot honey-garlic seasoning (recipe below)
Homemade or store-bought buffalo sauce
Green onion and blue cheese, to garnish
1/4 cup brown sugar
1/4 cup granulated honey
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons coarsely ground black pepper
1 tablespoon granulated garlic powder
1/2 teaspoon red chili flakes, chopped
2 1/2 tablespoons kosher salt, or to taste

30 minutes prior to grilling, light a chimney of charcoal briquettes. Once ashed over pour onto one half of the grill floor, creating a 2-zone grilling surface.

Meanwhile, to french the chicken, simply apply firm pressure around the base of the drumstick with a sharp knife, slicing through the skin, meat and connective tissue. Remove the undesirable portions and trim the ends.

Brush the chicken in oil and season aggressively with the hot honey-garlic rub.

Place drumsticks atop the grill’s indirectly-heated grates and close the lid. Rotate and turn intermittently, allowing the chicken to evenly and slowly cook until 145F internal temp in the thick of the drumstick.

Move chicken over to the hottest, directly heated grill grates, searing all sides of the chicken. Remove from grill at 162F of internal temperature, allowing carryover cooking to finish the job. Rest for 5-7 minutes, garnish and serve.

#tailgating #tailgatebbq #footballfood #beerbrine #chicken #hotones #hotsauce #sweetandspicy

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## Tags

footballfood, tailgatebbq, beerbrine, chicken, sweetandspicy, hotsauce, tailgating, hotones

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