Ingredients:
- 2 Tbsp. vegetable oil
- 1 onion, finely chopped
- 2 cloves crushed garlic
- ¾ cup ketchup
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. white wine vinegar
- 2 Tbsp. brown sugar
- ½ cup water
- To taste salt and pepper
- 10 chicken legs
Directions:
- Heat oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 5 to 10 minutes, or until onion is tender. Add ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low. Cover and simmer for 20 minutes. Set aside covered, and let cool.
- Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least 1 hour or overnight. Cover reserved sauce and keep in the refrigerator.
- Meanwhile, preheat oven to 350 F and line a roasting tin with aluminum foil for easy cleanup. Transfer the chicken drumsticks to the prepared roasting tin, arranging them on the wire rack with a little space in between.
- Bake in the middle of the oven for 40 to 50 minutes, flipping halfway through.
- When the time is up, remove pan from the oven and brush each chicken drumstick with BBQ sauce.
- Return to the oven and bake for 10 to 15 minutes, and then flip the drumsticks and repeat the process once again.
