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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

  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.

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.

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