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SamZcheun Sticks

Yields6 ServingsPrep Time3 hrs 30 minsCook Time15 minsTotal Time3 hrs 45 mins

"classic Szecheun seasoned, buttermilk marinated, butterflied drumsticks basted with a Szecheun basting sauce; will be the first gone at any gathering"

To Start
 12 Chicken or Duck Drumsticks butterflied
 2 cups Buttermilkice cold
 3 tbsp Szecheun Peppercorns, ground medium
 1 tbsp kosher salt
 1 batches SamZcheun Sauce
Szecheun Seasoning
 510 Dried Szecheun Peppers, Crushedto 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.
Skin side down, dust with 1/2 of the ground Szecheun pepper and cover.

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.

Nutrition Facts

Serving Size 2 legs

Servings 0