Shiner Bock Drunksticks

Last weekend, Collin and I attended the Addison Oktoberfest — an annual beer festival that takes place in Addison Circle towards the end of September.  We’ve gone every year for the past 3 years and it’s always a grand spankin’ good time.  I mean what’s not to like?  Copious amounts of beer? Check.  Greasy plates of brats and funnel cake? Check. Carnival rides and endless debauchery?  Double check.

As continuation of the bright, youthful spirit of Oktoberfest, I’ve decided to feature some recipes that uses beer as the main ingredient.  Collin has been out of town all week and our fridge was stocked full of Shiner Beer — to the point where I had no room for any of my groceries (boys, what am I going to do with you?).  So what other option did I have but to drink a bottle and use the rest to make this fabulous recipe — Shiner Bock DRUNKSTICKS <—- ya like that?  I had that epiphany while I was enjoying my bock, not gonna lie I felt pretty good about myself after that.

Ingredients for Shiner Bock Drunksticks: (serves 2-3)

  • 1 lb chicken drumsticks (about 4-6) - preferably organic
  • 2 bottles Shiner Bock
  • 2 tablespoons garlic, chopped
  • 2 tablespoon shallot, chopped
  • 1 tablespoon sriracha
  • 1 tablespoon dijon mustard
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 2 tablespoon vegetable oil

Rinse the drumsticks under cold water and pat dry with a paper towel.  Set aside.  In a large bowl add all the ingredients and whisk well until most of the sugar and salt has dissolved.  Place the drumsticks in the marinade and marinate for 3 hours to overnight.

Preheat oven to 400F.  Line a large baking tray with foil.  Remove drumsticks from marinade, pat dry and place on the baking sheet.  Bake for 20-30 minutes (depending on the size of your drumsticks) — you can use a meat thermometer or pierce the thickest part of the thigh with the tip of your knife (if the juices run clear it is done).

For the Glaze:

  • 1 bottle Shiner Bock
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoons sriracha
  • salt to taste

While the chicken is baking in the oven, you can prepare the glaze.  In a large saucepan, add the beer, and sugars– place over medium high heat.  Make sure the sugar is evenly dissolved and allow mixture to reduce to the consistency of maple syrup, about 10 minutes.  Stir in the Sriracha and add salt to taste.  Once the chicken drumsticks are done, toss them with the sauce and serve immediately.

Happy Friday Folks :) it’s good to be back!


  1. Posted 24 Sep ’10 at 4:41 pm | Permalink

    Yum! That looks delicious. I like the name too.

  2. Posted 24 Sep ’10 at 5:08 pm | Permalink

    Drunksticks, I like that. I bet they were juicy and tender!

  3. Posted 24 Sep ’10 at 7:21 pm | Permalink

    Joy dear, this is a marvellous dish ever! I have tried cooking the chicken with coca-cola but yet to try with beer. I’ll definitely try this out soon. It’s a very lovely dish. Thank you and hope you’re enjoying your day.

  4. Posted 24 Sep ’10 at 8:20 pm | Permalink

    um, you had me at “Shiner”. The hubs and I love Shiner. We also love drumsticks (cause they are stupid cheap) and he especially loves sriracha. If I showed him these right now, he would be drooling. But, he’s busy watching a manly man movie right now, while I blog hop. Love your blog, awesome photos and fabulous writing.

  5. Posted 24 Sep ’10 at 11:23 pm | Permalink

    great pics.delicious dish!a use beer for marinated chicken meat,is so good!

  6. Posted 26 Sep ’10 at 8:34 am | Permalink

    Great photos! And that dish looks sooooo yummmmy!

  7. Posted 26 Sep ’10 at 10:37 pm | Permalink

    And you are baaack on the blogging wagon with a bang! We missed you out there! Oh my gosh, i can’t even imagine how delicious these drunksticks must be. And you should copyright the “term” drunkstick. It’s just brilliant! Nicely done, Joy!

  8. Posted 27 Sep ’10 at 12:37 am | Permalink

    Great! Welcome back :0

  9. Say What?
    Posted 27 Sep ’10 at 7:22 pm | Permalink

    Nice ad

  10. Cat
    Posted 28 Sep ’10 at 11:28 am | Permalink

    These look delicious! Question about the glaze though, do you add the Sriracha before you reduce it or after? You said to add it twice so I’m a bit confused. Thanks!

  11. bertmaster
    Posted 29 Sep ’10 at 1:13 pm | Permalink

    Looks delicious! Excellent photography as well. Hope to try this out very soon. Thanks!

  12. Heather
    Posted 24 Mar ’11 at 2:41 pm | Permalink

    Just wanted to say that I found this recipe by chance…and wow, you made my day. Love everything about it (mostly the part about how your fridge is stocked entirely with Shiner) and it’s not even 11am and I’m jonesing for these!

    I’m going to cook these up with some Shiner Bock Black Label this weekend! (And probably every weekend from now on…)

    Thanks for the recipe. Also, love the pictures.

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