Osiris-Brined Asian Pork Shanks & Buffalo Chicken Drumsticks

In this new episode of Cooking with Sun King, Chef Steven uses Sun King Brewery’s iconic Osiris Pale Ale to brine D’Artagnan Pork Shanks and Chicken Drumsticks. Incorporating Oomame Szechuan Chile Crisp into a mouthwatering sauce for the pork shanks and going classic with buffalo sauce for the drumsticks! Hungry yet?


For the Brine:

  1. Place Osiris Pale Ale, Sugar and Salt in a sauce pan and bring to a simmer to desolve solids.
  2. Add Ice water to chill. In two seperate containers, place Chicken Drumsticks, and Pork Shanks and brine for a minimum 8 hours (chicken), or up to 24 hours (pork shanks).

For the Bang Bang Sauce:

  1. Mix all ingredients in a bowl to combine. Set aside.

For the Buffalo Sauce:

  1. Place all ingredients in a small saucepan and warm until butter has melted, and everything is emulsified. Set aside.

To cook the meats:

  1. For the Pork Shanks: remove the pork shanks from the brine, pat dry and season with your favorite BBQ rub. Place on the Traeger at 225 (super smoke if available) and smoke until the internal temperature reaches 195. Let rest. *Note: Because of the size difference, start the pork shanks up to 5 or 6 hours before the chicken drumsticks.
  2. For the Chicken Drumsticks: remove the chicken from the brine, pat dry and season lightly with lemon pepper (some lemon pepper seasonings have a lot of salt so taste before you season!!!). Place on the Treager at 225 (super smoke if available) until they reach an internal temperature of 165. Let rest.
  3. Once all of the meats are rested. Increase Traeger temperature to 400 and place everything on the grill until chicken skin is crisp, and pork shanks are crusty on the outside. Toss each in sauce, garnish with green onions, and dig in! Cheers!

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.