- 12 chicken drumsticks
- 1/4 cup olive oil
- 2 tablespoons Cajun Mardi Gras spices
- 1/4 cup honey
- 1 ½ cups frozen corn kernels
- 2 tablespoons butter
- 1/2 oz. whiskey
- 1 tablespoon Firebarns Cayenne hot sauce
- Chives to serve
In a large mixing bowl, combine chicken drumsticks, olive oil and Mardi Gras spices. Cover with plastic wrap and refrigerate for 1 hour.
Spread the drumsticks on a baking rack and place in the oven at 375°F for 15 minutes. Turn drumsticks over, brush with honey, sprinkle with Cajun spices and return to oven for 15 to 20 minutes or until chicken is cooked through and crisp.
Dip corn kernels in boiling salted water for about 5 minutes. Drain and blend in a food processor with butter, whisky and Firebarns Cayenne.
Serve the drumsticks on the corn puree, drizzle with honey and sprinkle with chives before serving.