Summary

Ingredients

• 1 kg chicken drumstick (s), thick

For the sauce:

• 1 onion (s)
• 1 tablespoon oil
• 200 g suar, brown
• 1 teaspoon salt
• 80 g tomato ketchup
• 3 tablespoon vinegar
• 2 teaspoons mustard
• 3 dashes Worcester sauce
• Pepper, white, ground

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Instructions

1. For the sauce:
2. Peel the onion, cut into cubes and fry in a saucepan with the oil. Add all other ingredients and bring to the boil carefully. Stir every now and then until the sugar has dissolved and then let it simmer a little more.
3. Be careful when seasoning: the sauce gets very hot because of the liquid sugar, risk of burns!
4. The BBQ sauce is now ready and can be kept in a clean glass in the refrigerator for several weeks.
5. Now brush the poultry parts with the sauce and fry them in a large baking dish or on a tray in the oven for about 15 minutes at 200 ° C until crispy.
6. Of course, you can also put them on the grill. Brush the sauce again while grilling.
7. We prefer to eat the sauce like ketchup for grilling. It is wonderfully sweet and hot, but it lacks that terrible, artificial smoky taste and the acidity that ready-made sauces always have.
8. However, this recipe originally comes from the USA and was used there for chicken parts.
9. I use chicken drumsticks because they are not as dry as chicken breast fillet and have more meat than chicken wings.