APRIL McKINNEY / FOOD BLOGGER
Makes 6-8 drumsticks (double or triple this recipe for game day)
For the Drumsticks
2 pounds chicken drumsticks
1 tablespoon canola or vegetable oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
For the Maple BBQ Sauce
1 tablespoon canola oil or butter
1/4 cup onion, chopped
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Maple Syrup
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Preheat the oven to 425 degrees.
In a large bowl toss together the drumsticks with the oil, salt, pepper, onion powder, garlic powder, and paprika.
Place a wire rack over a large jelly roll pan and spray it with nonstick cooking spray. Arrange the drumsticks on the rack and bake them for 20 minutes.
Meanwhile, add the oil or butter to a saucepan over medium heat and then add the onions. Let the onions cook for about 5-6 minutes, until they begin to soften an then add in the ketchup, brown sugar, Maple syrup, cider vinegar, Dijon, and Worcestershire sauce. Stir the sauce together all it to cook over medium heat for another 5 minutes.
Once the chicken has baked for 20 minutes, remove it from the oven and dip each piece in the barbeque sauce and then place them back on the rack. Bake the coated chicken for another 15 minutes. Meanwhile reheat the sauce for dipping once the chicken has cooked. Allow the chicken to cool slightly before serving.