Recipe Details

Ingredients

FOR THE BARBECUE SAUCE:

• 1 tbsp. 

  canola oil

• 2 

  garlic cloves, minced

• 1/2 

  onion, finely chopped

• 1 c. 

  ketchup

• 1/3 c. 

  molasses

• 1/3 c. 

  packed light brown sugar

• 1/4 c. 

  minced canned chipotle chiles in adobo sauce

• 1/4 c. 

  distilled white vinegar (or slightly less to taste)

• 1 tbsp. 

  Worcestershire sauce

• Kosher salt, to taste

FOR THE CHICKEN:

• Canola oil, for brushing

• 6 

  to 7 pounds skin-on chicken drumsticks (about 24), patted dry

• Kosher salt and black pepper, to taste

Description

• FOR THE SAUCE:

  1. Heat the canola oil in a saucepan over medium-low heat. Add the garlic and onion and cook, stirring, until soft, about 5 minutes. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotles, vinegar, Worcestershire sauce and a pinch of salt and stir. Bring to a simmer and cook, stirring occasionally to prevent the sauce from sticking to the bottom of the pot, until slightly thickened, about 20 minutes. Let cool. Set aside about 1/2 cup of the sauce in a separate bowl for serving.

• FOR THE CHICKEN:

  1. Preheat the oven to 425 ̊. Brush 2 rimmed baking sheets with canola oil. Season the drumsticks with salt and pepper. Divide between the baking sheets, without letting the pieces touch. Bake until the drumsticks are very tender and beginning to brown, 35 to 40 minutes. Turn the drumsticks over and brush with about half the sauce. Return to the oven and bake until glazed, about 5 minutes. Turn the drumsticks again and brush with the remaining sauce. Bake until sticky and glazed, about 5 minutes more. Serve with the reserved sauce.