Bourbon-Molasses Chicken Drumsticks
¼ cup butter
1 cup minced onion
1 cup ketchup
2 Tbsp. brown sugar
1 ½ Tbsp. Worcestershire sauce
2 tsp. yellow mustard
¾ tsp. pepper, divided
¼ tsp. chili powder
2 Tbsp. Bourbon Molasses Rub & Grill
1 ½ tsp coarse kosher salt
12 chicken drumsticks
In a large saucepan, melt butter of medium heat then sauté onions (about 6 minutes)
Add ketchup, brown sugar, Worcestershire sauce, mustard, ¼ tsp. pepper, and chili powder.
Reduce heat to med-low and simmer until sauce thickens (about 15 minutes).
Season with salt and Bourbon Molasses Rub & Grill.
Mix 1 ½ tsp salt and ½ tsp. pepper in a small bowl.
Loosen skin on drumsticks and rub salt/pepper mixture under the skin without tearing the skin.
Cover, let stand at room temperature for 30 minutes.
Preheat grill to a medium heat. Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides (about 25 minutes).
Transfer ½ cup of barbecue sauce to a small bowl.
Brush drumsticks with remaining sauce and cook until glaze forms (about 3 minutes).
Transfer drumsticks to a platter and serve with reserved sauce.