Last night I decided to make some crazy spice drumsticks. Started with a little spicy Valentina and about a quarter cup of Crystal hot sauce and beefed it up with home blended mix of dried Trinidad Scorpion, Ghost, Habaneros and a single Chipotle for a little more smoke. The drums were marinated for about 12 hours in about 2/3 of the sauce and then grilled for about 35 minutes using the marinade bag to reapply sauce since I figured I'd be able to cook the raw chicken germs off and there was enough spice to kill any wimpy salmonella that survived... since that's not how it works, I just made sure it was done early enough to cook ;)
When the chicken hit 158 degrees it came of, rested for about 5 min and covered them with the last 1/3 of the sauce (that hadn't contacted raw chicken) and served it with broccoli and bulger.
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