Sticky Oven-Roasted Apple Cider Barbecue Chicken
Servings 4
Equipment
- Small Saucepan
- Baking Sheet
Ingredients
Apple Cider Barbecue Sauce:
- ⅓ cup ketchup
- ⅓ cup apple cider
- ¼ cup honey
- 2 garlic cloves minced
- 2½ tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ teaspoon smoked paprika
- Sea salt and freshly ground black pepper to taste
Chicken:
- 1½ lb chicken drumsticks
- Olive oil to taste (about 1 tablespoon)
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the barbecue sauce by combining the ketchup, apple cider, honey, minced garlic, apple cider vinegar, Dijon, Worcestershire sauce, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, in a small saucepan then whisk together until well combined.
- Cook over medium heat and bring the sauce to a boil, then reduce to low heat and simmer for 60 minutes, stirring occasionally, until thickened and reduced.
- Remove from the heat and let sit at room temperature until it cools and thickens.
- Preheat the oven to 400 degrees. Coat the baking sheet with olive oil cooking spray.
- Prepare the chicking by patting the drumsticks completely dry with a paper towel.
- Drizzle the drumsticks with olive oil and spread it on evenly.
- Season both sides of the drumsticks with garlic powder, sea salt, and freshly cracked pepper, to taste, evenly.
- Bake the chicken by placing the seasoned chicken on the baking sheet. Place into the oven and roast the chicken for 25 minutes.
- Remove the baking sheet from the oven and brush the drumsticks with the barbecue sauce evenly.
- Place into the oven bake for another 5 to 7 minutes.
- Brush with sauce again, and bake for another 5 minutes.
- Remove from the oven and let cool slightly before serving.
- Serve the chicken drumsticks with any extra sauce.