A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!

Nichole S
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.

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  • Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

  • Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

I usually cook the chicken 10 to 15 minutes longer to thicken the sauce. I like to pair this with mashed potatoes and drizzle a bit of the chicken sauce onto the potatoes. Also amazing with any seasoned rice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

443 calories; 22.2 g total fat; 142 mg cholesterol; 2072 mg sodium. 20.7 g carbohydrates; 39.4 g protein; Full Nutrition

Reviews (406)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2012
I made this for the family last night and we all loved it! The only change I made was to some garlic to the sauce and doubled the recipe. Delicious! Read More
(293)

Most helpful critical review

Rating: 1 stars
08/01/2012
I don't understand getting a 'mixture' when your adding so much liquid to the recipe. I pretty much had a sauce after I combined all the ingredients. The water definitely didn't help. Read More
(96)
527 Ratings
  • 5 star values: 259
  • 4 star values: 170
  • 3 star values: 50
  • 2 star values: 26
  • 1 star values: 22
Rating: 5 stars
07/03/2012
I made this for the family last night and we all loved it! The only change I made was to some garlic to the sauce and doubled the recipe. Delicious! Read More
(293)
Rating: 5 stars
07/03/2012
I made this for the family last night and we all loved it! The only change I made was to some garlic to the sauce and doubled the recipe. Delicious! Read More
(293)
Rating: 4 stars
07/26/2012
I have worked in the restaurant industry all my life and have to say this recipe is restaurant quality I made a couple of subtle changes using maple syrup instead of half of the sugar and a dash of tobasco sauce. Read More
(256)
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Rating: 5 stars
06/23/2012
Loved this so simple to make I cooked it two different ways the first I put 5 drumsticks on a indoor grill crisped them than went 25 min in oven at 400 the other I made 6 ds like the recipe enough sauce for total of 11 drumsticks both tasty and delicious one was crispy the other was more moist. Read More
(179)
Rating: 5 stars
06/29/2015
Having been Chicago residents for a long time (my husband is a lifer I'm going on 25 years) we are loyal to the local sauce that first made it's debut at the Taste of Chicago about 25 years ago Sweet Baby Ray's. So neither of us are big fans of the thinner vinegar-heavy sauces. Correction -- neither of us were big fans until now. I had to make a few alterations based on what was in the pantry but still an outstanding sauce! Also since I had 12 drumsticks (lunch leftovers!) I doubled the recipe. I omitted the chili powder (was out) I used apple cider vinegar in place of white vinegar and prepared mustard instead of dry. (and I added 1 tsp of garlic powder and 1/2 tsp of onion powder and didn't cover with foil so it would thicken better) In the last 10 minutes (baked for an hour and 10) I poured the sauce from the pan into a small saucepan and reduced it on medium to thicken it up while the chicken got a little crisp on the top. (this also gets rid of the extra water if it's too thin for you) Then I poured the sauce over the finished chicken. It wasn't sticky thick but it wasn't watery either. It was perfect. And I'm picky about sauces. Reducing not only thickened the sauce it intensified the flavor so I'd still do it that way again. My husband loved it! It didn't have a spicy kick but still amazing. Tomorrow I'm tripling the sauce recipe and reducing on the stove to jar it for our BBQ on the 4th. This will be outstanding brushed on grilled shrimp salmon or pork. LOVE. Read More
(101)
Rating: 5 stars
12/01/2012
Husband and his friends said it was "delicious." Made for the first time only thing I changed was not to add the water. Put half the sauce on for first 30 min & then turned the chicken & added the rest of the sauce. Also I never covered it. Turned out great and ingredients are those that you would always have on hand. Very good. Read More
(99)
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Rating: 1 stars
08/01/2012
I don't understand getting a 'mixture' when your adding so much liquid to the recipe. I pretty much had a sauce after I combined all the ingredients. The water definitely didn't help. Read More
(96)
Rating: 4 stars
11/17/2012
Just tried this tonight and it was great. I changed up the cooking process though due to time. I pan-fried the chicken drumsticks in garlic and onion for 15 minutes then poured the sauce into the skillet put on the lid and cooked on high for 20 minutes. Then I lowered the heat for another 10 minutes and dinner was ready! Read More
(88)
Rating: 3 stars
04/09/2014
The sauce is not a sauce after you add the water. The water is not necessary and actually thins the sauce to a broth. My instinct said to omit it. Wish I had listened to my instinct! It will not thicken when covered by the foil. You will have to remove the foil if you want the sauce to thicken. Read More
(56)
Rating: 5 stars
08/08/2012
Awesome recipe! I did uncover the chicken half way just to allow the sauce to evaporate/thicken a little but it was fantastic. The meat was falling off the bone. So tender. This will be a regular dinner staple in our home from now on. Read More
(45)