Free Recipe @ Our Recipes: Smoky, Lower-Sugar Barbecue Drumsticks (Chicken)

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Smoky, Lower-Sugar Barbecue Drumsticks: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020
Listed in: Main Courses / Chicken Ingredients

1 tablespoon (15 ml) olive oil

1/4 cup (40 g) finely chopped sweet onion

2 large cloves garlic, minced (or 1 teaspoon prepared minced garlic)

1 cup (245 g) tomato sauce (or low-sugar organic ketchup—organic to avoid high-fructose corn syrup)

1/4 cup (60 ml) apple cider, apple juice, or applesauce

1/4 cup (60 ml) cider vinegar

2 tablespoons (26 g) Sucanat, sugar, or xylitol, or to taste

1 teaspoon dry mustard

1/2 to 1 teaspoon chipotle chile pepper, to taste (start with less and increase for more heat and smoke)

1/4 teaspoon salt

8 to 10 chicken drumsticks (about 2 pounds, or 905 g)

Heat the oil in a cast-iron skillet over medium heat. Add the onion and cook for 3 to 4 minutes, or until just beginning to brown. Add the garlic and cook for 1 minute. Reduce the heat to medium-low and add the tomato sauce, cider, vinegar, Sucanat, dry mustard, chile pepper, and salt, whisking gently to combine well. Keep just at a simmer (reduce the heat to low, if necessary) and cook, stirring occasionally, for about 20 minutes (and up to 40 minutes over low heat—flavor will deepen with longer cooking time). Adjust the seasonings, if necessary, and remove from the heat. Purée until smooth in a blender (use caution: it’s hot) or using an immersion blender (place sauce in a deep bowl to prevent splattering).

While the sauce is cooking, preheat the grill to medium (or preheat the broiler). Make two deep diagonal cuts across the meaty part of each drumstick. Place the drumsticks on a lightly oiled grill or broiler pan and cook for 15 to 20 minutes (depending on plumpness), or until cooked through. Remove from the heat, baste with the barbecue sauce to taste, and serve.

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