Drumsticks with Cognac Pineapple BBQ Sauce
Here’s what to get
Fried Drumsticks
6 drumsticks
Fresh blended seasoning
Lime Juice
Salt (optional)
1 TBSP Ginger (minced)
2 TBSP Jerk Seasoning
3 Eggs
1 c Milk Full Cream
2 c Flour
Vegetable Oil (Deep Frying)
1 TBSP Paprika
All purpose flour
Cognac BBQ sauce
½ c Cognac
2 c BBQ sauce
Ketchup
2 ½ c Pineapple juice
¾ c Brown sugar
1 c Pineapple (crushed)
1 Cinnamon stick
Let’s make it
- In a large bowl mix prepare a lime juice and water bath to cover drumsticks let soak for 5 mins then strain water away from the drumsticks
- Cut around the top of the drumstick and push the meat down.
- Add fresh blended seasoning, ginger, jerk seasoning – and mix thoroughly
- Cover and set aside to marinate for 30 mins to 1 hour
- In a small pot on low heat simmer pineapple juice, brown sugar and cinnamon for 10 mins
- Add cognac and crushed pineapple let simmer for 2 – 3 mins
- Add BBQ sauce, Ketchup mix well and let cook for another 5 mins on low heat
- In a bowl whisk together flour and paprika
- In another bowl whisk eggs and milk
- In a large pot for frying on medium heat, fill half way with vegetable oil
- Test readiness of oil with bamboo skewer, if bubbles form around it – it’s ready
- Remove chicken from marinade and coat in wet mix then transfer to dry mix and coat
- Using a pot on medium heat, fill with oil half way
- Gently place drumsticks into the oil and allow to cook for a few mins on each side or until fully cooked and golden brown in color
- Do not over crowd the pot
- When the drumsticks are done lay unto some paper towel to absorb excess oil.
Let’s make the sauce
- In a sauce pan on low heat add pineapple juice, sugar and cinnamon stick – Allow to simmer and reduce for about 5-8 mins.
- Add crushed pineapple and cognac let simmer for another 5 mins.
- Add BBQ sauce and ketchup, stir and let simmer on low heat.
- Once the sauce begins to stick on the pot, stir and let thicken
- Remove from heat and let cool before serving
Happy Adulting!