Grilled Butterflied Chicken Drumsticks

This juicy grilled butterflied chicken with bang bang sauce combines smoky char with creamy heat for an irresistible flavor explosion. Butterflying the drumsticks helps them cook evenly while absorbing maximum flavor from both the grill and smoke.

I created this recipe last summer when looking for something beyond basic BBQ chicken, and it's become our go-to for backyard gatherings. My neighbors actually started showing up more frequently on grilling days after word got out about these drumsticks!

Ingredients

For the Chicken

• 8 chicken drumsticks butterflied: the butterfly technique allows for faster cooking and better flavor absorption
• 1 tbsp olive oil: helps seasonings adhere and promotes beautiful browning
• 1 tsp kosher salt: enhances all flavors and helps create juicy meat
• 1 tsp black pepper: provides classic seasoning backbone
• 1 tsp garlic powder: adds savory depth without burning like fresh garlic would
• 1 tsp onion powder: provides subtle sweetness and umami
• 1 tsp smoked paprika: adds smoky flavor even before hitting the grill
• 1/2 tsp Tony's Creole seasoning: brings a complete flavor profile with one ingredient

For the Bang Bang Sauce

• 1 cup mayonnaise: creates the creamy base for our sauce
• 1/4 cup sweet chili sauce: provides both sweetness and gentle heat
• 2 tbsp hot sauce: adds vinegar tang and customizable heat level
• 4 cloves garlic minced: brings fresh pungent flavor to balance the richness
• 2 tsp red pepper flakes: adds visible speckles and builds complex heat
• Zest of 1 lemon: brightens everything with citrus oils
• Juice of 1/2 lemon: cuts through richness with acidity
• 1 tbsp honey: rounds out flavors and helps sauce cling to chicken

Step-by-Step Instructions

Butterfly the Chicken Drumsticks:

Place each drumstick on a cutting board and use a sharp knife to cut along the bone lengthwise without cutting through completely. Press the meat open like a book and flatten slightly with your palm. The meat should spread out evenly around the bone. This technique reduces cooking time by about half and creates more surface area for flavor.

Season the Chicken:

Drizzle olive oil over all drumsticks and massage it into the meat evenly. Combine all dry seasonings in a small bowl until well mixed. Sprinkle this mixture generously over both sides of each drumstick, pressing gently to adhere. Let sit at room temperature for 15 minutes to allow seasonings to penetrate the meat while your grill preheats.

Grill the Chicken Over High Heat:

Prepare your grill for direct high heat cooking around 450°F. Place butterflied drumsticks skin side down directly over the flames. Grill undisturbed for 4 minutes until skin develops deep grill marks and begins to crisp. Flip once and grill another 4 minutes to create a flavorful crust. Watch carefully to prevent flare ups from chicken fat.

Smoke the Chicken Over Indirect Heat:

Move drumsticks to the cooler side of your grill away from direct flames. Reduce heat to approximately 275300°F. Add wood chunks or chips if using a smoker attachment. Close the lid and allow chicken to continue cooking for 3040 minutes. The slow indirect cooking tenderizes the meat while smoke flavor develops. Check internal temperature reaches 175180°F for perfectly tender drumsticks.

Make the Bang Bang Sauce:

While chicken cooks, combine all sauce ingredients in a medium bowl. Whisk thoroughly until completely smooth and no garlic chunks remain visible. The consistency should coat the back of a spoon. Taste and adjust with more hot sauce for heat or honey for sweetness. Allow flavors to meld while chicken finishes cooking.

Coat and Serve:

Once chicken reaches proper temperature, transfer to a large bowl. Pour about half the bang bang sauce over hot drumsticks and toss gently to coat evenly. Arrange on a serving platter and drizzle with additional sauce. Sprinkle with fresh chives or green onions and extra red pepper flakes if desired. Serve immediately while still hot.

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The smoked paprika is really the secret weapon in this recipe. I discovered this when I ran out of regular paprika one day and had to substitute. The extra smoky dimension it adds makes such a difference that I now keep dedicated smoked paprika just for this chicken!

Make-Ahead Options

These drumsticks are perfect for entertaining because you can prepare them in stages. Butterfly and season the chicken up to 24 hours ahead and store covered in the refrigerator. The bang bang sauce can be made up to 3 days in advance and actually improves as flavors meld in the refrigerator. Just bring chicken to room temperature for 30 minutes before grilling for even cooking.

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Perfect Sides to Serve

The creamy spicy sauce pairs beautifully with cooling sides like cucumber salad or classic coleslaw. For a complete meal I like to serve these drumsticks with grilled corn on the cob and watermelon slices in summer, or roasted sweet potatoes and steamed broccoli in cooler months. The sauce is so flavorful that simple sides work best to balance the meal.

Ingredient Substitutions

No time to butterfly? Regular drumsticks work too, just increase cooking time by about 15 minutes. For a lighter version, substitute Greek yogurt for half the mayonnaise. Chicken thighs can replace drumsticks with similar cooking times. Any all purpose seasoning can replace Tony's Creole if needed. For gluten free diners, just verify your hot sauce is certified gluten free.

Frequently Asked Questions About the Recipe

→ Why butterfly chicken drumsticks?

Butterflying chicken drumsticks creates more surface area for seasoning, allows for faster and more even cooking, and results in a better texture with more crispy edges. It also helps the meat absorb more smoke flavor and makes it easier to eat since the meat cooks more uniformly around the bone.

→ What makes bang bang sauce special?

Bang bang sauce combines creamy mayonnaise with sweet chili sauce, hot sauce, garlic, red pepper flakes, and fresh lemon for a perfect balance of creamy, sweet, tangy and spicy flavors. The honey adds just enough sweetness to balance the heat, while the lemon brightens everything up.

→ Can I make these drumsticks without a grill?

Yes! You can make these in the oven by first broiling the chicken for 4-5 minutes per side to get some char, then reducing the temperature to 350°F and baking until they reach 175-180°F internally. You won't get the same smoky flavor, but you can add a drop of liquid smoke to the sauce if desired.

→ How do I know when the chicken is fully cooked?

Chicken drumsticks are best cooked to an internal temperature of 175-180°F, which allows the connective tissue to break down for more tender meat. Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone) to check. The meat should be opaque with no pink remaining.

→ Can I make the bang bang sauce ahead of time?

Absolutely! The sauce actually benefits from being made a few hours or even a day ahead, allowing the flavors to meld. Store it in an airtight container in the refrigerator for up to 5 days. Just give it a good stir before serving.

→ What sides pair well with these drumsticks?

These flavorful drumsticks pair beautifully with cooling sides like coleslaw, cucumber salad, or potato salad. They also go well with grilled corn on the cob, seasoned rice, or a fresh green salad. For a complete feast, add some grilled vegetables or mac and cheese.