Time 45m Yield 8 Number Of Ingredients 7 Steps:
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 F, 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
Time 45m Number Of Ingredients 6 Steps:
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 2 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.
Time 3h15m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours. Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.) Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
Time 2h45m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. Preheat the oven to 450 degrees F. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley. Cook’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Time 1h10m Yield 3 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish. Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil. Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 45m Yield 8 serving(s) Number Of Ingredients 5 Steps:
.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. In re-sealable plastic bags, toss the chicken with 1 cup of the sauce (reserve the rest for baking). Divide drumettes between baking sheets. Bake chicken for 15 minutes, toss with more BBQ sauce. Rotate sheets and bake for another 20 minutes, until opaque throughout. Serve right away or at room temperature.
Time 3h40m Yield 6 Number Of Ingredients 11 Steps:
Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl. Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours. When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C). Transfer chicken and sauce to a 9x13-inch baking dish. Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Yield 8 servings Number Of Ingredients 6 Steps:
- In a medium bowl, whisk together ketchup, sugar, Worcestershire and vinegar; season with salt and pepper. Set aside 1 c. sauce for tossing raw chicken; use rest for baked chicken. (Can be stored in refrigerator up to 2 wks.) 2. Preheat oven to 450 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 c. sauce. 4. Bake chicken until opaque throughout, 30 to 35 mins, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
