Ingredients:
5 to 6 pounds chicken drumettes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
For the Barbecue Sauce:
1 1/2 cups ketchup
4 tablespoons butter
1/2 cup whiskey (Jack Daniels or another good quality whiskey)
5 tablespoons brown sugar
3 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 teaspoons Dijon-style mustard(or a gourmet mustard)
2 teaspoons liquid smoke
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon sriracha (or more, to taste; may substitute about 1 scant teaspoon cayenne pepper)
1/2 teaspoon ground black pepper
Steps to Make It:
Step 1: Gather the ingredients.
Step 2: Line 2 rimmed baking sheets with foil; spray with nonstick cooking spray.
Step 3: Preheat the oven to 425 F.
Step 4; Toss the drumettes with a mixture of the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Step 5: Arrange on the baking sheets and bake for 20 minutes.
Step 6: Turn the drumettes and return to the oven.
Step 7:L Bake for 20 minutes longer, or until nicely browned.
Step 8: Meanwhile, put all sauce ingredients in a medium saucepan; mix well and bring to a boil over medium heat.
Step 9: Reduce heat and simmer for 5 minutes.
Step 10:Transfer the drumettes to a bowl or slow cooker insert (if you’ll be keeping them warm for a party).
Step 11: Toss with about half of the barbecue sauce.
Step 12: Serve immediately with the sauce or turn the slow cooker on LOW to keep them warm.
Step 13: If not serving immediately, refrigerate the remaining sauce until serving time.
Step 14: Serve the drumettes hot with the sauce for dipping. Have plenty of napkins on hand.
Step 15: Enjoy!
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