Whiskey Chicken Drummers

Featured at her 2014 Feedback day party, these tangy chicken wings are fabulous, and true to their name: Rach measures out the marinade using a shot glass!


For the marinade:

  • 2 shots Worcestershire sauce
  • 2 shots whiskey or bourbon
  • 2 shots hot sauce (such as Frank’s RedHot)
  • 2 shots cider vinegar
  • 24 chicken leg drummers (about 3 pounds)
  • Salt and pepper

For the sauce:

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 2 shots whiskey
  • 1/4 cup Worcestershire sauce (optional)
  • 1/3 cup cayenne pepper hot sauce (such as Frank’s RedHot)
  • 1 teaspoon coarse black pepper

For serving:

  • Chopped or sliced scallions
  • Carrot and celery sticks


Mix the marinade ingredients in a large, resealable plastic bag. Season the drummers with salt and pepper and add them to the marinade. Refrigerate for 3 hours, then bring to room temperature.

Pre-heat the smoker/oven to 300°F

Arrange a wire rack over a baking sheet. Arrange the drummers on the rack and slow-cook for about an hour and 15 minutes.

For the sauce, melt the butter in a pan over medium heat. Add the garlic, swirl for 2 minutes, then add the whiskey, Worcestershire (if using), hot sauce and pepper. Drop the heat to low and simmer to thicken, about 10-15 minutes.

Toss the drummers with sauce and top with the scallions. Serve with carrot and celery sticks alongside.

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