Barbecue Chicken

By Dottiejk

Ingredients

• 1 cup light brown sugar
• 2 tablespoon Worcestershire sauce
• 2 tablespoon cider vinegar
• coarse salt and ground pepper
• 6 pound chicken drumettes; patted dry

Preparation

Step 1

Whisk together ketchup, sugar, Worcestershire, and vinegar; season with
salt and pepper.

Set aside one cup sauce for tossing raw chicken; use rest for baked
chicken.
(To store, refrigerate, up to two weeks).

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

Toss drumettes with one cup sauce and divide between baking sheets.

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 side.