In general, I dislike biting into something that has more sauce than meat. As long as your chicken is fresh, your food will come out delicious. This recipe avoids the toothpaste consistency of BBQ sauce commonly found at commercial restaurants - it's too salty, for one thing, and masks the chicken fat & drippings that naturally combine with your sauce. I like using dark meat (thighs/drumsticks/wings) because there's more muscle & fat, and therefore more flavorful. Fat = flavor. In moderation. You dig? An added bonus: no need for pre-marination.
Ingredients
Drumsticks
BBQ sauce
Pepper
Defrost drumsticks. Preheat oven to 375.
Make a slurry of Kansas City style BBQ sauce and water so that the liquid just sticks to your fork. Pour on your drumstick and dust everything with fresh, coarsely ground black pepper.
Bake for 45 minutes (for 5 drumsticks), or longer. Check at the 30 minute mark - if still bloody and pink, stick it in for another 20 minutes until the blood is crimson and meat is a dark pink.
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