Grilled Chicken Drumsticks with Spicy Apple Glaze

Ingredients

• 2 to 3 pounds chicken drumsticks
• 2 quarts cold water
• ½ cup kosher salt
• ¼ cup light brown sugar
• 3 tablespoons smoked paprika
• 3 tablespoons salt
• 4 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground white pepper
• 1½ teaspoons freshly ground black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• 3 cups apple cider
• 1 cup cider vinegar
• 1 cup applesauce
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¼ cup thinly sliced fresh ginger
• ½ cinnamon stick (about 1½ inches)
• ½ vanilla bean, split, seeds scraped out and reserved
• 6 black cardamom pods
• 2 teaspoons minced garlic
• 2 teaspoons allspice berries
• 1½ teaspoons crushed red pepper
• ½ teaspoon dry mustard
• ¼ teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the kosher salt and ¼ cup light brown sugar into the 2 quarts cold water until dissolved, add the drumsticks, and refrigerate for 1 hour, no longer than 2 hours.

2. Mix the smoked paprika, 3 tablespoons salt, onion powder, garlic powder, ground white pepper, black pepper, dried thyme, and dried oregano in a small bowl.

3. Drain the drumsticks, discard the brine, and pat them completely dry. Rub the spice mix all over them and refrigerate for 15 minutes while you make the glaze.

4. In a saucepan, combine the apple cider, cider vinegar, applesauce, granulated sugar, ½ cup light brown sugar, sliced ginger, cinnamon stick, vanilla bean pod with its scraped seeds, black cardamom pods, minced garlic, allspice berries, crushed red pepper, dry mustard, and ¼ teaspoon salt.

5. Bring the glaze to a boil, then simmer over medium-low heat for about 20 minutes, until reduced and syrupy enough to coat a spoon. Strain out the solids and divide the glaze in half, reserving half for serving.

6. Heat the grill to medium, about 350-400°F (175-200°C), and set it up for indirect heat.

7. Grill the drumsticks over indirect heat for 20 to 25 minutes, turning every 5 minutes, until they are golden.

8. Move the drumsticks over direct heat, brush them with the unreserved glaze, and grill for about 5 minutes more, turning and brushing once, until the thickest part reads 165°F (74°C).

9. Let the drumsticks rest for 5 minutes, then serve with the reserved glaze.