This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
For the chicken:
4 chicken drumsticks
Salt and pepper to taste
For the homemade barbecue sauce:
3/4 cup tomato paste
1/4 cup apple cider vinegar or white vinegar
1/4 tbsp honey
1 tbsp soy sauce
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 cup water (adjust as needed)
INSTRUCTIONS
Prepare the sauce: In a bowl, mix tomato paste, vinegar, honey, soy sauce, paprika, garlic powder, onion powder, cayenne (if using), and water. Whisk until smooth. Taste and adjust seasoning as desired. Set aside.
Prepare the chicken: Pat the drumsticks dry and season with the barbecue sauce, reserving a few tablespoons for brushing on the chicken while cooking. Let rest in the sauce for 2-24 hours.
Cook the chicken: Light your charcoal in your sea island forge 2 hours before starting to cook. Position the grill about 2 feet over the coals – you have to be very careful about burning meat with a sweet barbecue sauce like this due to the amount of sugars in the sauce from the honey and the natural sweetness of the tomato.
Glaze with sauce: During the last 10 minutes of grilling, brush the drumsticks generously with the homemade barbecue sauce. Reapply a once on each side for a sticky, flavorful glaze.
Serve: Let rest for a few minutes, then serve with extra sauce on the side if desired.
