Recipe

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• 2 cups ketchup
• 2 tbsp worcestershire sauce
• 2 tbsp red wine vinegar
• 1 tbsp yellow mustard
• 1/3 cup buffalo , sauce (can sub 2 tbsp adobo sauce or 2 tbsp sriracha asian garlic sauce)
• 3 garlic cloves, minced
• 1 cup packed light-brown sugar
• nonstick cooking spray
• 4 -6 lbs chicken drummettes, patted dry

• 1 In a medium-sized mixing bowl, whisk together ketchup, Worcestershire sauce, vinegar, mustard, buffalo sauce (can sub 2 tbs adobo or 2 tbs Sriracha), garlic and brown sugar.
• 2 Preheat oven to 450°F.
• 3 Line a baking sheet with aluminum foil; coat with nonstick cooking spray or can brush with vegetable oil.
• 4 In a large mixing bowl, toss chicken drumettes with 1 cup of the barbecue sauce. Arrange on prepared baking sheet, being sure the drumettes aren’t touching each other.
• 5 Bake until opaque and cooked throughout, about 30-35 minutes, turning over halfway through cooking.
• 6 Carefully toss with 1/2 cup barbecue sauce.