Dr Pepper Drumsticks

Summer 2023 arrived and the garden on the land was in its second year—last year I'd only managed a small test bed, this year I'd put in a full quarter-acre with good soil amendment and proper irrigation. The Cherokee Purples were especially strong, the heirloom beans from the woman near Stilwell were climbing their poles vigorously, the summer squash had gotten out of hand in the way summer squash always does.

I'd been going out to the land almost every day, some days to work and some just to check on things, to walk the food forest trees and see how they were establishing. Most were taking—the persimmons especially were putting on growth faster than I'd expected. The pawpaws were slower, which the nursery woman had told me to expect. The hazelnuts were vigorous and had already started spreading. The land was absorbing the planting.

Caleb started buying produce from the garden in small amounts—more as participation than necessity, I think. He wanted a connection to the land without having his own garden yet, and buying a bag of beans from me gave him that. I charged him less than it was worth, which he objected to, and I said it wasn't about the money. He said everything is partly about the money. I said less than usual, then.

Made a summer grill dinner at the land on a July evening: fresh corn, the first of the Cherokee Purple tomatoes, squash grilled with olive oil and sumac, a whole spatchcocked chicken over the fire. Kai ran the fire. I ran the food. River ate corn off the cob, literally his first time, and looked at it afterward with the expression of someone who has just discovered something they're going to want again.

That whole meal came together the way good summer food does—loosely, around a fire, with whatever the garden gave us that evening. The chicken was the anchor, the thing that made it a dinner rather than a collection of sides, and these Dr Pepper drumsticks have become my go-to when I’m cooking over live flame: the sugars in the soda char beautifully at the edges, the smoke gets into the meat, and there’s almost nothing to do except tend the fire—which, that night, was Kai’s job anyway.

Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min | Servings: 4

Ingredients

8 chicken drumsticks (about 3 lbs)
1 can (12 oz) Dr Pepper
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon neutral oil

Instructions

Make the sauce. Combine Dr Pepper, ketchup, brown sugar, soy sauce, Worcestershire sauce, garlic, smoked paprika, salt, pepper, and cayenne in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by about half and thick enough to coat a spoon, 15—18 minutes. Remove from heat and reserve half the sauce for serving.
Prep the drumsticks. Pat drumsticks dry with paper towels. Rub lightly with oil and season with a pinch of salt and pepper on all sides.
Grill over medium-high heat. Place drumsticks on a grill over medium-high heat (or over a managed wood fire with good coals). Cook, turning every 5 minutes, for about 25—30 minutes total, until skin is golden and beginning to crisp and internal temperature reads 165°F.
Glaze and finish. In the last 8 minutes of cooking, brush drumsticks generously with the reduced Dr Pepper sauce. Turn and glaze again every 2 minutes, letting the sauce caramelize and char slightly at the edges. Watch the fire carefully—the sugars will burn if the heat is too aggressive.
Rest and serve. Transfer drumsticks to a platter and let rest 5 minutes. Serve with the reserved sauce on the side.

Nutrition (per serving)

Dr Pepper Drumsticks — The Night River Discovered Corn