How can you eat just two?! And the sauce? Soooo good!
BARBEQUED CHICKEN DRUMSTICKS
8 chicken drumsticks (about 3 pounds)
[Mine came 5/package, there's plenty of sauce for 10]
1 tablespoon chili powder*
salt and pepper
1 bottle (12 oz) tomato-based chili sauce
1/4 cup distilled white vinegar
1/4 cup packed light brown sugar
2 tablespoons spicy brown mustard
Preheat oven to 450. Arrange drumsticks in a 9 x 13" baking dish. Rub all over with chili powder, season generously with salt and pepper. Bake until tender, about 35-40 minutes.
Meanwhile, make barbeque sauce in a small saucepan, whisk together chili sauce, vinegar, sugar and mustard. Bring to boil, reduce heat to medium low and simmer 2 minutes. Divide sauce between two bowls, one for basting, one for dipping.
Remove drumsticks from oven and brush with sauce. Return to oven, bake, turning and basting other side halfway through, until well browned, 8-10 minutes. Serve with reserved dipping sauce. (save some sauce for tomorrow-overs or to freeze and use next time you have rotisserie chicken leftovers you want to jazz up.)
Any leftovers taste great the next day, straight from the refrigerator.
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*I use 1/2 T chili powder and 1/2 T Penzeys Chili Con Carne Seasoning (not as hot)
From Everyday Food, #32, May 2006, page 94
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