· 2 cups ketchup
· 1 cup packed light-brown sugar
· 2tbsp Worcestershire sauce
· 2tbsp cider vinegar
· Coarse salt and ground pepper
· 6 pounds chicken drumsticks, patted dry
In a medium bowl, whisk together ketchup, sugar, Worcestershire and vinegar; season with salt and pepper. Set aside one cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 230ºC with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumsticks between baking sheets and toss with the reserved one cup sauce.
Bake chicken until opaque throughout (30 to 35 minutes), rotating sheets and tossing chicken halfway through. Toss baked drum sticks with half a cup of remaining sauce and serve with the rest of the sauce on the side.