Ingredients:
- 5 lbs Chicken Drumsticks (skin on, bone in)
- 2 Tbsp Light Brown Sugar
- 1 Tbsp Smoked Paprika
- 5 tsp Kosher Salt
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper (Optional)
- 1 cup Ketchup (Tomato Sauce)
- 1/3 cup Apple Cider Vinegar
- 3 Tbsp Molasses
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard
- 1 tsp Liquid Smoke (Optional)
- Salt & Pepper to taste
Instructions:
- Pat the chicken drumsticks thoroughly dry using paper towels. This step is crucial for achieving a good crust.
- In a small bowl, combine all Dry Rub ingredients: brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
- Sprinkle the entire rub mixture over the drumsticks in a large bowl. Use your hands to massage the spices evenly over all surfaces of the chicken.
- Cover the bowl and refrigerate for at least 1 hour, or ideally 4 hours, to allow the flavour to penetrate the meat.
- While the chicken rests, combine all Signature BBQ Sauce ingredients (ketchup, vinegar, molasses, Worcestershire, Dijon, liquid smoke) in a small saucepan. Bring to a gentle simmer over medium heat, whisking occasionally. Reduce heat to low and let it thicken slightly for 5–7 minutes. Set aside.
- Preheat oven to 400°F (200°C). Arrange drumsticks on a baking sheet lined with parchment paper or a wire rack set over a tray.
- Bake for 30 minutes. Remove chicken from the oven and brush generously with about one-third of the prepared BBQ sauce.
- Return the chicken to the oven and cook for another 10 minutes. Brush with a second layer of sauce.
- Increase oven temperature to 425°F (220°C) or switch the oven to the broiler/grill setting. Cook for a final 5–10 minutes until the glaze is sticky, dark, and beautifully caramelized, watching carefully to prevent burning.
- Remove the chicken from the heat and let them rest for 5 minutes before serving. Serve any remaining sauce on the side for dipping.