Zinfandel BBQ Chicken Drumsticks

A featured Wine Club recipe for Fulcrum Wines.
Zinfandel BBQ Chicken Drumsticks


Pair this delicious BBQ chicken recipe with a glass of Zin!

Yield: 4
Cook Time: 95 Minutes


• 3 tablespoons extra-virgin olive oil
• 2 minced shallots
• 3 minced garlic cloves
• 1 cup ketchup
• 1 cup Zinfandel
• 3 tablespoons packed dark brown sugar
• 2 chipotle chile in adobo sauce
• 1 1/2 tablespoon Dijon mustard
• Salt
• Fresh Cracked Pepper
• 12 chicken drumsticks


In a small saucepan, heat 2 tablespoons of olive oil. Add the shallots and garlic and cook over medium-low heat, stir until translucent, but not brown. Stir in the ketchup, wine, sugar, chipotle and mustard. Bring to a simmer over moderately low heat, stirring occasionally, until thick. Set aside to cool. Once it is at room temperature or so puree in a blender until smooth. Salt and pepper to taste.

Preheat the oven to 450°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 20 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 35 minutes longer, turning and basting every 15 minutes, until nicely glazed and a thermometer inserted registers 165°. Take out of the oven to rest for 5 minutes then serve.

Recipe sourced from Fulcrum Wines