Service for six
12 chicken drumsticks
1/2 cup buttermilk 2 tablespoon Tabasco sauce, preferably chipotle
1 tablespoon final seeds, lightly crushed and spice or coffee grinder
2 tablespoons freshly ground black pepper
2 fennel bulbs
4 ounces Gorgonzola dolce
1/2 cup extra virgin olive oil
PREHEAT OVEN TO 400
Place drumsticks on baking sheet and season all over with salt. Bake for 20 minutes 25 minutes if their large drumsticks.
In medium bowl, stir together the butter milk, tabasco,fennel seed,and pepper. Set a wire rack over a small baking sheet.
as soon as drumsticks come out of the oven, toss them, in batches, into the buttermilk and turn to coat, then place skin side up on the rack to drain. Spoon a little of the mixture, with fennel seeds and pepper, over each one and set aside. (The drumsticks can baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling.)
preheat a gas grill or prepare a fire in a charcoal grill.
Trim the fennel bulbs , cut lengthwise in half, Cut out the core. Cut into 1/4 inch wide batonnect and toss in small bowl ice water. Crumble the Gorgonzola in small bowl and mash with fork add The vinegar and stir until fairly smooth, drizzle into oil then pour in shallow bowls for dripping
place drumsticks on hottest part of grill cover the grill and cook turning occasionally at first and then more often as they start to caramelize until cooked thoroughly 10 to 12 minutes
put drumsticks on platter, drain the fennel sticks pat dry and place next to drumsticks this also works with wings buffalo wings go Italian drumsticks in a spicy Gorgonzola dressing Mario Batali- Italian Grill