SMOKED NASHVILLE HOT CHICKEN

by Xavier Labelle

INGREDIENTS

  • 6 drumsticks
  • Ingredients for Overnight Marinade:
  • 1 quart Butter Milk
  • 1 tbsp Louisiana Hot Sauce
  • Ingredients for Dry Rub:
  • 1 tbsp Ground Cumin
  • 1/2 tbsp Chili powder
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1/2 tbsp White Pepper
  • 1 tbsp Red Cayenne Pepper
  • 1 tbsp Black Pepper
  • 2 tbsp Brown Sugar

INSTRUCTIONS

  1. Soak wings overnight in marinade.
  2. Remove chicken from marinade.Dry off chicken and wash off buttermilk.
  3. Drizzle chicken with olive oil.
  4. Apply dry rub to drumsticks by rubbing thoroughly.
  5. Let drumsticks rest in dry rub for at least 30 mins.
  6. Set pellet grill to 325 degreesFusing Apple Wood Pellets.
  7. Cook chicken on 325 degrees for 30-40 mins or until internal temperature reach 160 degreesF.
  8. Let chicken rest for 10 mins before serving.
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