Apple brined smoked chicken drumsticks dipped in a smoked anchovy caesar dressing. Dusted in grated Parmesan, cracked black pepper and freshly torn oregano.
FEATURED STANDOUTS
Chicken Drumsticks
Chicken drumsticks, due to their higher fat content and being closer to the bone, have a richer, more savory, and more intense chicken flavor than leaner cuts like chicken breast. The meat is also generally more tender and moist when cooked properly.
Salt
The most basic and fundamental taste, saltiness is instantly recognizable and primarily enhances other flavors. It can range from subtly enhancing sweetness to sharply contrasting bitterness. Different types of salt, like sea salt or Himalayan pink salt, can have subtle mineral undertones that add complexity.
Apple Juice
Apple juices sweetness comes from natural sugars, while tartness adds a bright, tangy note. The specific type of apple used greatly influences the flavor, with some varieties being more tart and others sweeter. Freshly squeezed apple juice often has a more pronounced fruity aroma and flavor compared to commercially produced versions.
Soy Sauce
Soy sauce is a complex condiment with a salty, savory, and umami taste. Its umami flavor, often described as “savory,” comes from fermented soybeans and adds depth and richness to dishes. Different types of soy sauce, like light and dark, have varying levels of sweetness, saltiness, and umami.
Black Pepper
Black pepper delivers a sharp, pungent kick. Its spiciness comes from piperine, a compound that creates a tingling sensation on the tongue. Freshly ground black pepper has a more intense aroma and flavor compared to pre-ground pepper, as the volatile oils responsible for its characteristic taste dissipate over time.
Anchovies
These small, silvery fish pack a powerful punch of flavor. Their taste is predominantly salty and fishy, with a distinct briny note reminiscent of the ocean. While some find their flavor too strong, anchovies add depth and complexity to dishes when used in moderation. They are often cured in salt and oil, intensifying their salty and savory characteristics.
Homemade Caesar Dressing
Homemade Caesar dressing is super flavorful—it’s rich, tangy, and savory. You really taste the garlic and anchovies, which give it this great umami flavor. Then the egg yolks, smoked anchovies and Parmesan make it creamy and rich. There’s also lemon juice and Worcestershire sauce that make it bright and tangy, and a little Dijon mustard just adds a tiny kick.
TIPS & TRICKS FOR THE BEST SMOKED CAESAR PARMESAN DRUMS
Adding more flavor to the chicken
Brining: Submerge the chicken drumsticks in a saltwater brine for a few hours or overnight. This adds moisture and flavor to the meat.
Dry Rub: Apply a dry rub of your favorite spices to the chicken before smoking. This creates a flavorful crust.
Marinades: Marinate the chicken in a mixture of herbs, spices, and liquids for a few hours or overnight. This infuses the chicken with flavor.
Injection: Inject the chicken with a flavorful marinade using a meat injector. This distributes the flavor throughout the meat.
Basting: Baste the chicken with a flavorful sauce during smoking. This adds moisture and flavor to the meat.
Wood Chips: Use different types of wood chips for smoking, such as hickory, mesquite, or applewood. Each type of wood imparts a unique flavor to the chicken.
How to smoke anchovies in a can
Smoking canned anchovies is straightforward and can be done while smoking the chicken. Just ensure the chicken is below, not above, the anchovies.
Smoking canned anchovies is a simple process that can be done at the same time as smoking your chicken. This technique adds a depth of smoky flavor to the anchovies that enhances their umami and salty notes, making them perfect for dishes like Caesar dressing or pasta puttanesca.
To smoke canned anchovies, simply place the open can (lid attached) directly on the smoker grates. Ensure that the can is positioned above the chicken, as the drippings from the chicken can impart unwanted flavors and bacteria to the anchovies. The heat from the smoker will gently infuse the anchovies with smoke.
The smoking time for the anchovies will depend on the desired level of smokiness and the temperature of the smoker. For a subtle smoky flavor, smoke the anchovies for 15-20 minutes. For a more intense smoky flavor, smoke the anchovies for 30 minutes to an hour.
How to shortcut the Caesar dressing
- Store-Bought Mayo: Use store-bought mayonnaise as a base for the dressing.
- Anchovy Paste: Use anchovy paste instead of fresh anchovies.
- Lemon Juice: Use bottled lemon juice instead of fresh lemon juice.
- Garlic Powder: Use garlic powder instead of fresh garlic.
- Parmesan Cheese: Use grated Parmesan cheese instead of freshly grated Parmesan cheese.
- Food Processor: Use a food processor to quickly combine the ingredients.
How to know when chicken drumsticks are cooked in the smoker
Use a meat thermometer to check the internal temperature of the chicken. The chicken is cooked when it reaches an internal temperature of 165°F. The juices from the chicken should run clear when it is cooked. The meat should be firm to the touch and the bone should wiggle easily when the chicken is cooked.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Smoker
Cutting Board
Chef Knife
Mixing Bowls
Measuring Spoons
Food Processor
SIMILAR INGREDIENTS TO
LEMON PARMESAN FRIED CHICKEN DRUMSTICKS
HERB-ROASTED CHICKEN DRUMSTICKS
CAJUN CHICKEN QUARTERS W/ DIRTY RICE
ENJOY THIS RECIPE WITH
CREAMY ALMOND BUTTER SWEET POTATOES
CHEF’S SALAD + GOLDEN RANCH
JALAPENO CHEDDAR HASSELBACK POTATOES
Apple brined smoked chicken drumsticks dipped in a smoked anchovy caesar dressing.
INGREDIENTS
- Chicken Drumsticks
- CHICKEN BRINE
- 1/2 cup Apple Juice
- 1/4 cup Vegetable Oil
- 6 Garlic cloves, minced
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 Tablespoon Chicken Bouillon
- 1 Tablespoon Black Pepper
- 2 Tablespoons Sea Salt
- 1 Tablespoon Oregano
- ANCHOVY CAESAR
- 4 cloves garlic, minced
- 4 Anchovies
- 1-2 large egg yolks
- 1/2 cup vegetable oil
- 2-3 tablespoons lemon juice
- 1-2 tablespoons Worcestershire sauce
- 1-2 teaspoons Dijon mustard
- 1/4-1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- TOPPING
- 1/2 cup Parmesan, freshly grated
- 1 Tablespoon Parsley, freshly torn
- Black Pepper, fresh cracked to taste
- 2tsp Oregano, freshly torn
INSTRUCTIONS
- Brining the Chicken:
- -Combine all the ingredients for the chicken brine in a large bowl or resealable bag.
- -Add the chicken drumsticks to the brine, ensuring they are fully coated.
- -Refrigerate the chicken in the brine for at least 4 hours, or up to 24 hours for maximum flavor and tenderness.
- -Preparing the Smoker:
- -Preheat your smoker to 225°F (107°C).
- -Use your preferred wood chips for smoking, such as hickory, apple, or cherry.
- Smoking the Chicken:
- -Remove the chicken drumsticks from the brine and pat them dry with paper towels.
- -Place the chicken drumsticks on the smoker grates, ensuring they are not touching.
- -Smoke the chicken for 2-3 hours, or until the internal temperature reaches 165°F (74°C). Leaving the top shelf open for smoking the anchovies.
- -Place an opened can of anchovies (including the oil) on the top rack of the smoker.
- Anchovy Caesar Dressing:
- -While the chicken is smoking, prepare the anchovy Caesar sauce.
- -In a food processor add the garlic, egg yolks, anchovy, lemon juice, Worcestershire sauce, and Dijon mustard.
- -Slowly drizzling in the vegetable oil slowly as the blade spins.
- -Once thickened add in the Parmesan cheese, salt, and pepper.
- -Adjusting the seasonings to taste, adding hot sauce or red pepper flakes for heat, or more anchovy fillets with oil for a more pronounced anchovy flavor if desired.
- Serving:
- -Remove the chicken drumsticks from the smoker and let them rest for a few minutes.
- -Sprinkle the chicken with freshly grated Parmesan cheese and torn parsley.
- -Serve the smoked Caesar parmesan drumsticks with the dressing.
If you don’t have a smoker, you can bake the chicken in a preheated oven at 400°F (200°C) for about 45-50 minutes, or until cooked through. For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the chicken brine. Serve the smoked Caesar parmesan drumsticks with a side of mashed potatoes, roasted vegetables, or a green salad.
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