- Servings: 6-8
Ingredients:
| ⅓ cup | Liquid Hickory Smoke |
| 2 lb | Chicken Drumsticks |
| 2 | Large Ripe Peaches, peeled and chopped |
| 1 cup | Small Dice Cooked Sweet Potato |
| ½ tsp | Cajun Seasoning |
| 1 Tbsp | Minced Green Onion |
| 1 Tbsp | Snipped Mint |
| 1 Tbsp | Lime Juice |
| 1 | Jalapeno Pepper, seeded and minced |
| ½ cup | Sour Cream |
| 2 Tbsp | Chopped Roasted Salted Peanuts |
| Garnish With Grated Lemon Peel |
Directions:
Pour the hickory smoke into a baking dish with a rack and set the drumsticks on the rack in a single layer. Cover the dish with foil; bake at 350 degrees for 35-40 minutes or until the chicken is tender. Combine the remaining ingredients for the dipping sauce and mix well. Place the dip in a serving bowl on a platter; arrange the drumsticks on the platter. Sprinkle with lemon peel to garnish.
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