20 chicken drumsticks, about 1.5kg/3 lb total weight
1 teaspoon Sea salt
½ teaspoon ground black pepper
150g/5 oz orange marmalade
4 tablespoons runny honey
1 teaspoon Sea salt 1 teaspoon garlic granules
1 teaspoon onion granules
½ teaspoon ground cayenne pepper
Must have item: 2 large handfuls hickory wood chips, soaked in water for at least 30 minutes.
Step 1. Season the drumsticks evenly with the salt and pepper.
Step 2. Prepare a two-zone fire for medium heat (180-230℃/350-450℉)
Step 3. Combine the glaze ingredients in a small, heavy saucepan over a medium heat and stir for 5-6 minutes until the marmalade melts. Remove from the heat and cover to keep warm.
Step 4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the drumsticks over roasting/indirect medium heat for about 20-30 minutes with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, turning and basting with the glaze two or three times during the final 10-12 minutes. Remove from the grill and serve warm.