Brown-Sugar Barbecue Chicken Drumettes
A simple, sweet barbecue sauce will please even finicky eaters. Make a big batch of this scrumptious stir-together barbecue sauce, refrigerate up to two weeks, and have an easy chicken dinner.
- 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
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.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
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.