pilons de poulet cajun
65 minutes • 4 servings


Discover our recipe for chicken drumsticks deliciously enhanced with our Cajun Mardi Gras spices, served with a creamy and decadent corn mash prepared with butter, whiskey and our Cayenne hot sauce. A winning recipe for the BBQ season which is in full swing.


  • 12 chicken drumsticks
  • 1/4 cup olive oil
  • 2 tbsp. Cajun Mardi Gras spices
  • 1/4 cup honey
  • 1 ½ cups frozen corn kernels
  • 2 tbsp. tablespoon of butter
  • 1/2 oz whiskey
  • 1 C. cayenne hot sauce
  • Chives to serve


  1. In a large mixing bowl, mix the chicken drumsticks, olive oil and Mardi Gras spices well. Cover with plastic wrap and refrigerate for 1 hour.
  2. Spread the drumsticks on a baking rack and place in the oven at 375°F for 15 minutes. Flip the drumsticks, brush with honey, sprinkle with Cajun spices and return to the oven for 15 to 20 minutes or until the chicken is cooked through and crispy.
  3. Immerse the corn kernels in boiling salted water for about 5 minutes. Drain and put in a blender with the butter, whiskey and Firebarns Cayenne.
  4. Serve the drumsticks on the corn puree, drizzle with honey and sprinkle with chives before serving.


Pierre Boulé said:

EXCELLENT !!! Fait à quelques reprises sur le BBQ. Le Miel caramélisé, épices mardi gras et la purée de maïs c’est parfait 😍👍

Isabelle said:

Un vrai délice !!! Que dire de la purée 🤩❤️👍🏼

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