For dinner this evening, I decided to tackle Martha's Brown-Sugar Barbecue Chicken Drumettes. The recipe reminded me of the glaze I use for my meatloaf (minus a few ingredients). With meatloaf in mind, I knew these chicken wings were bound to be delicious.
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
Ready to rock and roll!
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Thanks to Martha, my belly is full and satisfied. I topped off my dinner with a few tootsie rolls and quality television on TLC.
Now, I shall continue what I did all day.. relaxing in my sweats.