©2023
"classic Szecheun seasoned, buttermilk marinated, butterflied drumsticks basted with a Szecheun basting sauce; will be the first gone at any gathering"
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 3 hrs 30 minsCook Time 15 minsTotal Time 3 hrs 45 minsTo Start
12 Chicken or Duck Drumsticks butterflied
2 cups Buttermilk ice cold
3 tbsp Szecheun Peppercorns, ground medium
1 tbsp kosher salt
1 batches SamZcheun Sauce
Szecheun Seasoning
510 Dried Szecheun Peppers, Crushed to desired heat level
2 tbsp Garlic Powder
1 tbsp Kosher Salt
1 tbsp Sesame Seeds
2 tsp Szecheun Peppercorns, ground medium
2 tsp Soy Powder
2 tsp Cumin Seeds
2 tsp Ginger Powder
2 tsp Chili Powder
2 tsp Black Peppercorns, ground medium
1 Butterfly legs. Place in container skin side down and spread out.
2 Top with buttermilk, picking each one up to coat well on both sides.
3 Let stand 1 1/2 hours on the counter.
4 Flip legs and dust with remaining pepper. Cover and place in fridge for 1 1/2 hours.
5 Prepare seasoning. Hand grind or pulse lightly in a processor.
6 Remove legs from fridge, rinse well, drain and dry.
7 Set grill for two zone cooking. 400° & 275°
8 Clean grill well and wipe down with peanut oil just before using.
9 Season skin side with seasonings, place on grill skin side down on high side. Mind flair ups.
10 Once crisped good, flip, baste skin side with sauce and grill a couple minutes.
11 Now flip back to skin side down on low heat side and baste that side.
12 Let grill a couple minutes and return to skin side up to finish to 165°, basting more if desired.
13 Heat remaining sauce to simmer then use for dipping sauce for chicken, shrimp or egg rolls.
Category Chicken , Dips , Recipes , Sauces , Shanghai Sam\'s Polynesian Palace , Singapore Sam\'s Tags #chicken , #sauce , #seasoning , #shanghaisam\'spolynesianpalace , #singaporesam\'s , #szechuan
Ingredients To Start
12 Chicken or Duck Drumsticks butterflied
2 cups Buttermilk ice cold
3 tbsp Szecheun Peppercorns, ground medium
1 tbsp kosher salt
1 batches SamZcheun Sauce
Szecheun Seasoning
510 Dried Szecheun Peppers, Crushed to desired heat level
2 tbsp Garlic Powder
1 tbsp Kosher Salt
1 tbsp Sesame Seeds
2 tsp Szecheun Peppercorns, ground medium
2 tsp Soy Powder
2 tsp Cumin Seeds
2 tsp Ginger Powder
2 tsp Chili Powder
2 tsp Black Peppercorns, ground medium
Directions 1 Butterfly legs. Place in container skin side down and spread out.
2 Top with buttermilk, picking each one up to coat well on both sides.
3 Let stand 1 1/2 hours on the counter.
4 Flip legs and dust with remaining pepper. Cover and place in fridge for 1 1/2 hours.
5 Prepare seasoning. Hand grind or pulse lightly in a processor.
6 Remove legs from fridge, rinse well, drain and dry.
7 Set grill for two zone cooking. 400° & 275°
8 Clean grill well and wipe down with peanut oil just before using.
9 Season skin side with seasonings, place on grill skin side down on high side. Mind flair ups.
10 Once crisped good, flip, baste skin side with sauce and grill a couple minutes.
11 Now flip back to skin side down on low heat side and baste that side.
12 Let grill a couple minutes and return to skin side up to finish to 165°, basting more if desired.
13 Heat remaining sauce to simmer then use for dipping sauce for chicken, shrimp or egg rolls.
AuthorDartagnan
