14-16 chicken drumsticks

1 Tbsp. chili powder

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 (12 oz.) bottle tomato-based chili sauce (near the ketchup at the grocery store)

1/4 C. white vinegar

1/4 C. packed light brown sugar

2 Tbsp. spicy brown mustard (I used Stone Ground Dijon)


Preheat oven to 450 degrees.  Arrange drumsticks in a large rimmed pan.

In a small bowl, combine the chili powder, salt, pepper, onion powder, and garlic powder. 

Rub all over each drumstick.  

Bake until tender, 35-40 minutes.

Meanwhile, make the barbecue sauce.  In a small saucepan, whist together the chili sauce, vinegar, sugar, and mustard.  

Bring to a boil; reduce the heat to medium-low and simmer for 2 minutes.

Remove the drumsticks from the oven and brush with the barbecue sauce.  

Return to the oven; bake for 10 more minutes, turning and basting halfway through until well browned.

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