Twice Cooked Chicken Drum

Executive Chef Brad Warner from Atwood Kitchen & Bar Room recently added these roasted chicken drums to the fall menu...
Contributor
Twice Cooked Chicken Drum

Brad Warner 

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.

 

Notes

For a nicer presentation, using the heel of the knife chop the knob off the end of the cleaned bone.

Ingredients

For the spicy Korean drum sauce:

  • 2/3 Cups Korean chile paste
  • 1/4 Cup sesame oil
  • 1/4 Cup mirin
  • 1/2 Cup soy sauce
  • 2 Teaspoons black pepper
  • 1/4 Cup agave syrup
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons garlic, minced

For the twice cooked chicken drum:

  • 1 1/2 Cup soy sauce
  • 2 Tablespoons smoked sea salt
  • 2 Tablespoons old bay
  • 2 Cups light beer
  • 6 garlic cloves
  • 5 Pounds chicken, drum sticks
  • Scallions, sliced, for garnish

Directions

For the spicy Korean drum sauce:

Place all ingredients in a medium mixing bowl. Whisk thoroughly until all ingredients are combined and set aside.

For the twice cooked chicken drum:

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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.