2/3 cup (150 ml) Club House-style chicken seasoning

2 tablespoons (30 ml) brown sugar

1 teaspoon (5 ml) hot sauce, such as Frank's ® RedHot ®

1 teaspoon (5 ml) Tony Chacheré or Cajun-style Creole spices

In a bowl, combine all the ingredients of the spice mixture. Set aside.

Toss the spices with the chicken drumsticks. Use a large plastic tub if you double the recipe.

Refrigerate for about 12 hours or overnight.

Heat half a gas or charcoal grill over medium to low heat. Oil the grate.

Place the chicken drumsticks on the off section of the grill. Close the lid. Bake for about 1 hour and 30 minutes or until the meat pulls easily from the bone, taking care to maintain the temperature of the grill at about 135 °C (275 °F).

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