Oven BBQ Drumsticks

Season the chicken well on all sides with salt, pepper, smoked paprika,& chili powder.
Place drumsticks on a rack and into a preheated 350 oven for about 25 minutes. Turning several times to cook evenly.

Measure a cup of ketchup into a small pot. Measure 1/2 cup of apple cider vinegar into the same cup and give it a stir to pick up any residual ketchup. Pour into the pot with the ketchup, and whisk together.

Whisk in 2 Tablespoons each brown sugar and honey.

1/2 Tablespoon Worcestershire, 1/2 teaspoon mustard powder, 1/2 teaspoon chili powder, 1 teaspoon lemon pepper, and a couple dashes Tabasco. Simmer on low while the drumsticks cook.

Take the reserved broccoli stalks and peel the tough outer skin. Look at the bottom of the stalk and you can see the tougher bark on the outside.

Shred the peeled broccoli stalks, and one medium peeled carrot.

Add a tablespoon or two to the carrot and broccoli slaw. Enough to coat it. The amount will vary depending on the size of the carrot and the broccoli stalk.

About a teaspoon each apple cider vinegar, and white sugar. A couple shakes of celery salt, and a bit of poppy seed if you have it. Taste and adjust seasonings and moisture levels. Better to start with less of each, then add more.

Stir the slaw together and let it sit, stirring occasionally. As the dressing soaks in it will tenderize the slaw.

When the chicken is nearly done, about 20 minutes or so. We will start brushing with the sauce.

Remove the BBQ sauce from heat, cool slightly. Place a couple tablespoons of the sauce into a small ramekin for brushing on the chicken. Place the rest in a container. You don’t want to dip the brush that has touched potentially raw – or any other foods – into a sauce that will be stored and used later.

Brush the sauce onto the chicken, turn and brush the other side. Back into the oven. Brush and turn every couple minutes for the final 15 minutes of cooking.