Butterflied Chicken with Bang Bang (Print-Friendly Version)
Juicy butterflied drumsticks grilled and smoked, then coated in a creamy, sweet and spicy sauce for an unforgettable meal.
# Ingredients:
→ Chicken
01 -
8 chicken drumsticks, butterflied
02 -
1 tbsp olive oil
03 -
1 tsp kosher salt
04 -
1 tsp black pepper
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1 tsp smoked paprika
08 -
1/2 tsp Tony’s Creole seasoning
→ Bang Bang Sauce
09 -
1 cup mayonnaise
10 -
1/4 cup sweet chili sauce
11 -
2 tbsp hot sauce
12 -
4 cloves garlic, minced
13 -
2 tsp red pepper flakes
14 -
Zest of 1 lemon
15 -
Juice of 1/2 lemon
16 -
1 tbsp honey
→ Garnish (Optional)
17 -
Chopped fresh chives or green onion
18 -
Extra red pepper flakes
# Steps:
01 -
Use a sharp knife to cut along the bone of each drumstick and press the meat flat. Pat dry with paper towels.
02 -
Rub the chicken with olive oil. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and Creole seasoning. Sprinkle the mix on both sides of each drumstick.
03 -
Preheat the grill to high heat (around 450°F). Place the chicken directly over the heat and grill for about 4–5 minutes per side until charred.
04 -
After charring, move the drumsticks to the cooler side of the grill. Lower the heat to 275–300°F and cover. Add wood chunks if using a smoker. Cook for another 30–40 minutes, until the internal temperature reaches 175–180°F.
05 -
In a bowl, mix mayonnaise, sweet chili sauce, hot sauce, minced garlic, red pepper flakes, lemon zest, lemon juice, and honey. Stir until smooth and creamy. Set aside.
06 -
Once the chicken is done, brush or toss the drumsticks with the bang bang sauce. Garnish with chives or extra red pepper flakes. Serve immediately.
# Notes & Tips:
01 -
Smoking the chicken after grilling gives it a delicious charred exterior and juicy interior.
02 -
The Bang Bang Sauce delivers a balanced mix of sweetness, heat, and creaminess.