Ingredients

2 c. ketchup

1 c. packed light-brown sugar

2 Tbsp. Worcerstershire sauce

2 Tbsp. cider vinegar

coarse salt and ground pepper

6 lbs. chicken drumettes patted dry

Preparation

  1. In a medium bowl, whisk together ketchup, sugar, Worcestershire and vinegar; season with salt and pepper. Set aside 1 c. sauce for tossing raw chicken; use rest for baked chicken. (Can be stored in refrigerator up to 2 wks.)
  2. Preheat oven to 450 with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
  3. Divide drumettes between baking sheets and toss with reserved 1 c. sauce.
  4. Bake chicken until opaque throughout, 30 to 35 mins, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.