PAT When hosting on a day as important to everybody as the Fourth of July, you’ve got to have some chicken on the menu for the non–pork eaters. (We will never understand how you could be a non–porker, but that’s for another book.) GINA I’ve always loved drumsticks for their juicy dark meat, and the way they would fit so neatly in my hand when my sister Kim used to fry them for me. Now Shelbi loves drumsticks, too! The combination of honey, orange, and ancho-chile powder, with just the right amount of heat, and the smoke of a grill—baby, these drumsticks are so good they’ll make you want to smack your mama or the cook (although I wouldn’t recommend it!). Allowing the drumsticks to marinate overnight, and then “mopping” on the glaze at the end, will ensure your guests’ memberships in the clean-plate club.

　　

Ingredients

serves 6

　　

ORANGE RUB

2 teaspoons freshly grated orange zest

　　1 teaspoon ancho-chile powder

　　1 1/2 teaspoons kosher salt

　　1 teaspoon smoked paprika

　　1/2 teaspoon freshly ground black pepper

　　12 chicken drumsticks (about 3 pounds)

　　

HONEY ORANGE GLAZE

4 tablespoons butter

　　1/4 cup honey

　　1/4 cup freshly squeezed orange juice

　　1 tablespoon Dijon mustard

　　

Step 1

For the rub: Whisk together orange zest, chile powder, salt, smoked paprika, and black pepper in a small bowl. Season the outside of the chicken drumsticks with the rub, then carefully loosen the skin with your index finger and season the meat underneath. Place the drumsticks in a dish, cover with plastic wrap, and let marinate for at least 1 hour or overnight in the refrigerator.

　　

Step 2

For the glaze: Melt the butter in a small saucepan set over medium heat. Stir in the honey, orange juice, and Dijon mustard, and simmer for 1 minute. Remove from heat.

　　

Step 3

Preheat your grill to medium heat. Brush the grill grates with olive oil to keep the chicken from sticking.

　　

Step 4

Grill the drumsticks, turning frequently, until they’re cooked through and the skin is crisp, about 25 to 35 minutes. Brush with the glaze, and grill 5 more minutes.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.