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- 1 kg chicken drumsticks
- Cola & Cherry sauce
- Louisiana Cajun chicken seasoning
- Salt
- Brown sugar
- 3–4 oak smoking wood chips
Ingredients
Recipe
- Using a sharp knife, carefully cut the skin off the drumsticks from the lower joint to the thicker part, peeling it all off to leave the bare bone exposed. Wrap the bone in foil to prevent it from burning.
- Brush the meat generously with olive oil and season well with spices.
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone cooking system with deflectors, place the stainless steel cooking grate, and wait until the temperature reaches 150°C. Add smoking wood chips, and adjust both the top and bottom air vents to maintain an even temperature.
- Arrange the drumsticks on the grill and smoke for approximately 1 hour.
- Remove the foil and individually coat each drumstick in BBQ sauce up to the bone. Return the drumsticks to the grill and cook for a further 15-20 minutes until the sauce caramelises.
