Smother chicken drumsticks in this spicy-sweet barbecue sauce that gets its heat from a mix of red pepper, chili powder and cayenne, and gets its sweet from peach preserves and brown sugar.
bvseo_sdk, net_sdk, 126.96.36.199
CLOUD, getAggregateRating, 110ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time20 minutes
Cook Time40 minutes
Total Fat10 g
Total Carbohydrate28 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make fiery rub by combining 2 cloves garlic, chipotle peppers, 2 T. diced onions, paprika, chili powder, cumin, 1 T. salt, 1/2 tsp. pepper, oil, ground cayenne pepper and crushed red pepper flakes in a food processor and pulsing until mixed. Rub on drumsticks and place chicken on a baking sheet. Cover and cook for 20 minutes. Increase heat to 425°F, uncover and continue cooking for an additional 20 minutes.
While the chicken is cooking, heat a large skillet over medium. Spray with non-stick cooking spray and combine peach, 1/4 c. onions, peach preserves, brown sugar, 1 clove garlic, Worcestershire sauce, 1 tsp. salt, 1/4 tsp. pepper and stone ground mustard. Cook until all ingredients are tender. Stir in ketchup and bring to a boil. Puree the mixture in a blender and return back to the skillet on high heat for 3-5 minutes, stirring often.
Serve sauce over the chicken or as a dipping sauce.