Servings: 4
Preparation: 10 minutes
Cooking time: 1 hour 10 to 1 hour 45 minutes
Ingredients
- 12 chicken drumsticks
- 250 ml (1 cup) Italian dressing
- 250 ml (1 cup) white wine
- 250 ml (1 cup) BBQ sauce
- 4 servings of cooked white rice
- Grilled vegetables, your choice
- Salt and pepper, to taste
Preparation
- Using a knife, cut the flesh around the bone, near the joint, and release the skin and flesh by pulling up and down.
- Clean the bone with a paper towel. You should end up with nice chicken drumstick lollipops.
- Preheat the barbecue or oven, rack in the center, to 160°C (325°F).
- In a small ovenproof or barbecue-safe dish, arrange the drumsticks upright. Pour in the Kraft Italian dressing and white wine, cover with aluminum foil, and cook in the oven on the center rack or on the barbecue using indirect heat (with the heat off underneath the dish and the lid closed) for 1 hour to 1 hour 30 minutes, depending on the size of the drumsticks.
- Carefully remove the drumsticks from the dish (be careful, the bone may easily detach from the flesh).
- Coat each drumstick with BBQ sauce.
- Preheat the barbecue to maximum.
- On the barbecue grill, cook the drumsticks indirectly for 10 to 15 minutes, until the BBQ sauce caramelizes well around the drumsticks.
- Serve with rice and grilled vegetables.
