|Nutritional Guidelines (per serving)|
|Servings: 15 drumsticks (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can make this very easy homemade barbecue sauce, adapted from culinary author and barbecue expert Steven Raichlen's sauce recipe. It takes about 5 minutes to put together, and just 10 to 15 minutes to simmer. If you transfer the sauce to a clean jar and store in the refrigerator, it will keep for several months.
Drumsticks are one of the least expensive cuts of chicken you can buy, and, of course, kids love them because they are meant to be eaten by hand. They are cheap because they are the dark meat parts of the chicken, and in general many people prefer white meat. But to skip the dark meat is really to miss out. When they are on sale, you will be amazed at how economical a big batch of drumsticks can be—and they look very nice piled up for a party.
Cooking the chicken at a low temperature allows the meat to become tender and stay juicy, without the barbecue sauce turning too brown, and possibly burning. Make sure to line the baking sheet with aluminum foil, and spray that with nonstick cooking spray, both to prevent sticking and also (maybe more importantly!) to make cleanup a snap.
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup firmly packed brown sugar
- 2 tablespoons molasses
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Tabasco sauce
- 1 tablespoon of your favorite barbecue dry rub
- 1/2 teaspoon ground black pepper
- 15 drumsticks (about 4 pounds)
Gather the ingredients.
Preheat the oven to 300 F. Line a rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
To make the sauce, combine all of the ingredients except the drumsticks in a non-reactive saucepan and slowly bring to a boil over medium-high heat, stirring frequently.
Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, about 10 to 15 minutes.
Place chicken drumsticks into a large bowl, and pour the sauce over them. Toss the chicken in the sauce until well-coated.
Using tongs, transfer the chicken to the prepared baking sheet, leaving any remaining sauce in the bowl. Make sure the drumsticks aren’t touching.
Bake for 1 1/4 to 1 1/2 hours, basting once midway through the baking time with the remaining sauce in the bowl.
Bake until the chicken is fully cooked through and the outside has a nice glaze. Serve hot or at room temperature (though there’s nothing wrong with a cold barbecued chicken leg!).