Punk Rock Foodie: Blazing Drumsticks

Punk Rock Foodie: Blazing Drumsticks

LOS ANGELES, June 17, 2014 — Today’s meal comes to you from the flame scorched kitchen of Georgie Venereal from the Orange County punk band, Broken Patron Saints. For under twenty bucks this hellish chicken will feed a family of four. Georgie has named this dish, Blazing Drumsticks.


Chicken drumsticks

Cheap Shiraz


Chicken Seasoning salt

Cajun seasoning



Habanero chili sauce


Frank’s Red Hot sauce

Buffalo wings marinade


First, Take a fork and make several small punctures in the chicken. Marinate the drumsticks in Shiraz, garlic, Chicken Seasoning salt, Cajun Seasoning, pepper, lemon juice (freshly squeezed lemon half), habanero chili sauce (two splashes), and I let them sit overnight.

Next, take the drumsticks out and let them sit while you get the grill going. Preheat to about 350-400 degrees. Once the grill is ready, place the chicken on the grill on the top shelf to make sure that they are cooked all the way through before getting those flames to kiss them and leaving their grill line hickeys. When the chicken is fully cooked, mix a finishing glaze of Tapatio hot sauce, Buffalo Wings Marinade, and Frank’s Red Hot sauce. Stir it well, and pour over the drumsticks.

This meal is devilishly hot, so pair it with some Riesling or your favorite brew.

Recipe is courtesy of Georgie Venereal. The Punk Rock Foodie brand was created by the genius that is Xander Tee.

Kevin J. Wells is the Sports Editor for Communities Digital News. He also writes about Major League Baseball, punk rock music and food. Kevin plays guitar in the Los Angeles punk band Emmer Effer. Follow him on Twitter @WellsOnBaseball

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