Executive Chef Brad Warner from Atwood Kitchen & Bar Room recently added these roasted chicken drums to the fall menu and they're also the perfect alternative to traditional chicken wings. Warner says, "This recipe has a few advantages over traditional wings. First, they are much easier to eat because the cleaned bone of the chicken drum allows you to hold on without getting sticky, greasy fingers. Second, a portion of these drums has about 650 calories versus about 975 for wings. Removing the skin reduces both the calories and total fat. Finally, there is a lot more meat on the drums so they are more filling." This is the perfect recipe to make at home during football season and it is also a great recipe to take to your next tailgate.
For a nicer presentation, using the heel of the knife chop the knob off the end of the cleaned bone.
Place all ingredients in a medium mixing bowl. Whisk thoroughly until all ingredients are combined and set aside.
Pre heat the oven to 350 degrees F.
Mix together water, soy sauce, salt, old bay, beer, and garlic. Place chicken drums in a 6 quart oven safe pot and cover with liquid mixture. Cover the pan with foil and top with the lid.
Place pan in a 350 degree F oven and braise for about 80 minutes, check for doneness. Chicken should be cooked through. Remove the chicken from the liquid and spread out on a pan. Cool thoroughly in the refrigerator, about 2 hours. Meat must be completely cooled before cutting or the drums will fall apart.
Cut off the end of the fat side chicken drum to make a flat surface for the drum to stand on. Then make a circular cut around the bone about 2 ½ inches from the narrow end and pull upwards to remove skin and excess meat from the bone.
To finish: Glaze drums with Spicy Drum Sauce and Roast in a 375 degree oven for 15 minutes. For spicier drums glaze a second time after cooking. Garnish with sliced scallions if desired.