BOURBON-MOLASSES
CHICKEN DRUMSTICKS
4 SERVINGS
Bon Appetit July 2004
1/4cup (1/2 stick) butter
1 cup minced onion
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder
1/4 cup bourbon
1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks
Melt butter in large saucepan over medium heat. Add onion;
saute until soft, about 6 minutes. Add next 5 ingredients, 1/4
teaspoon pepper, and chili powder.
Reduce heat to medium-low; simmer until sauce thickens, about
15 minutes. Stir in bourbon; cook until heated through,
about 3 minutes. Season with salt. (Can be made 1 day ahead.
Cover and chill.)
Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl.
Loosen skin on drumsticks. Rub salt and pepper mixture
under skin without tearing skin. Cover; let stand at room temperature
30 minutes.
Prepare barbecue (medium heat). Grill drumsticks until
skin is crisp