A simple, sweet barbecue sauce will please even finicky eaters. Make a big batch of this scrumptious stir-together barbecue sauce, refrigerate up to two weeks, and have an easy chicken dinner.


2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry


In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.

Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.

Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.

Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Cook’s Note

Chicken drumettes are actually part of the chicken wing — just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.

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