Brown-Sugar Barbecue Chicken Drumettes

By pavaldez

Cook's Note
Chicken drumettes are actually part of the chicken wing -- just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.

Ingredients

• 2 cups ketchup
• 1 cup packed light-brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• Coarse salt and ground pepper
• 6 pounds chicken drumettes, patted dry

Preparation

Step 1

1.In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.

2.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.

3.Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.

4.Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.