Ingredients

For the marinade:

• 2 shots Worcestershire sauce

• 2 shots whiskey or bourbon

• 2 shots hot sauce (such as Frank’s RedHot)

• 2 shots cider vinegar

• 24 chicken leg drummers (about 3 pounds)

• Salt and pepper

For the sauce:

• 3 tablespoons butter

• 2 cloves garlic, minced

• 2 shots whiskey

• 1/4 cup Worcestershire sauce (optional)

• 1/3 cup cayenne pepper hot sauce (such as Frank’s RedHot)

• 1 teaspoon coarse black pepper

For serving:

• Chopped or sliced scallions

• Carrot and celery sticks

Directions

Mix the marinade ingredients in a large, resealable plastic bag. Season the drummers with salt and pepper and add them to the marinade. Refrigerate for 3 hours, then bring to room temperature.

Pre-heat the smoker/oven to 300°F

Arrange a wire rack over a baking sheet. Arrange the drummers on the rack and slow-cook for about an hour and 15 minutes.

For the sauce, melt the butter in a pan over medium heat. Add the garlic, swirl for 2 minutes, then add the whiskey, Worcestershire (if using), hot sauce and pepper. Drop the heat to low and simmer to thicken, about 10-15 minutes.

Toss the drummers with sauce and top with the scallions. Serve with carrot and celery sticks alongside.