Chicken drumettes are smothered in a mouthwatering barbecue sauce made from scratch.
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
Directions
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°F, 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.
