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.