These sticky, sweet and spicy, melt-in-your-mouth chicken drumsticks are a surefire way to win the hearts and tummies of anyone who likes a bit of spice in their life. Use your imagination with this dinner, as you can simply serve it up alongside any of your family favourites. Think salads, rice, baked potato wedges, coleslaw, mash, steamed seasonal vegetables or even quinoa.

This dish is perfect to feed a gathering such as large family group, or for a backyard BBQ party. These lovely legs are first marinated in my Creole and then baked to crispy perfection, before smothering them in lashes of my Captain Kidd spiced rum BBQ sauce. They can simply be cooked then placed on a tray for guests to delight in helping themselves. For those who don’t like spicy and prefer mild flavours, simply substitute my Creole seasoning for my Gaucho, and it’ll be winner-winner, chicken dinner.

Did you know? The humble oven was an instrumental invention in our development as a species. We used this tool in a makeshift way, to increase our mobility, and it also provided the ability for substantial nourishment for brain development, in order for us to thrive. The remnants from the earliest known ovens were found in Central Europe dating back to 29,000 BC. Inside an ancient yurt, archaeologists discovered a fire pit where hunter gatherers had wrapped mammoth meat in leaves and then cooked it buried underneath hot coals and earth. This type of cooking is remarkably efficient and is still done by indigenous peoples all around the world to this very day, particularly in the Pacific islands.

Chef Dylan tip: Be sure to turn the legs over halfway during the cooking process to ensure even cooking. If you don’t have a pastry brush, simply pour a tablespoon of sauce from the bottle and carefully drizzle it over the chicken. I would recommend doubling this recipe, as these lovely legs are as delicious cold as they are hot, and an easy lunch for hungry workers who want to save some money instead of buying lunch.

Memory Lane, Temecula, California 2017
“Want to meet for some lunch?” says my newfound friend Ken, a 6-foot-6 gentle giant of a Texan who is built like 'The Rock’ Dwayne Johnson. “It’s a Texan BBQ-style restaurant in town”. I let out a giggle as he adds lightheartedly: “Don’t get me wrong the last 2 weeks at the retreat listening to Francis talk about the science of awakening sure has been enlightening but I need to get me some meat! I’m starving!”. “I’ve really enjoyed the vegetarian meals” I say wholeheartedly. “Well, you can have a salad then while watching me devour the house specialty: a giant platter of smoked spicy barbecue chicken drumsticks” he says excitedly. Are you coming or what?”. “Count me in buddy!” I reply enthusiastically. “Sweet, man... I'll pick you up in an hour then.” he adds before hanging up the phone.

As I wait outside for my ride, I notice that most of the neighbours have in the front yard, a large American flag, gently flapping in the wind. I hear Ken before I see him come around the bend, the roar of his brand new bright yellow Ford Mustang GT comes to a halt. I open the passenger door while the massive V8 5 litre engine continues to purr like a lion. Ken puts out his giant calloused hand to greet me – “Get in and buckle up partner,” he says as we take off like a jet from where I was staying. We spend the next 20 minutes winding our way through the incredible scenery of hillsides and vineyards, before finding our way into the city of Temecula.

As Ken pulls into the parking lot, I can’t help but notice the place feels like we are in a movie set. “This it so surreal” I say to Ken. As we continue down the street “The buildings all look like they are straight out of a 1960’s Western movie” I say in amazement. “Ya’ll don’t have this kind of themed set up in Australia?” asks Ken genuinely shocked. “Nah mate, this is some straight up whacky stuff, ha-ha” I joke. “Welcome to America man! The land of the free. If you build it, they will come” he says proudly as we arrive to the stylish saloon-looking restaurant. “Get ready for some serious flavour, my friend, Texas style!” says Ken as he pushes through the saloon style doors.

If you’re craving a drool-worthy spring barbecue dinner, give this super easy recipe a go.

Prep Time 10 minutes
Cook Time 50 minutes plus 30 minutes
Total Time 1 hour 30 minutes

Ingredients
- 2kg Chicken drumsticks, about 12
- 6 tbs Creole seasoning*
- 4 tbs oil
- 1 cup Captain Kidd Spiced Rum BBQ sauce*

*Chef Dylan’s Gourmet Food Co. range

Method
1. In a mixing bowl, add Creole and oil and combine.
2. Add drumsticks, Using your hands, generously coat the seasoning all over the drumsticks.
3. Set aside to allow the Creole seasoning to marinate the meat ~20 minutes.
4. Meanwhile preheat the oven to 180°C and line a roasting tray with baking paper for easy cleanup, if desired.
5. Transfer the chicken drumsticks to the prepared roasting tray arranging them on the wire rack with a little space in between.
6. Bake, in the middle of the oven, for 40 minutes, flipping half time.
7. When the time is up, remove from the oven and brush each chicken drumstick with BBQ sauce.
8. Return to the oven and bake for 10 minutes, then flip the drumsticks and repeat the process once again.
9. Serve immediately and enjoy with your chosen accompaniments.