Drumsticks with peach barbecue sauce that will make you want to lick up every last drop of this sweet and tangy sauce that you can get.

Servings           6


  • 2½ – 3 pounds chicken drumsticks, skin removed

·         4c water

·         1 Tbsp kosher salt (coarse salt)


·         2 Tbsp brown sugar

·         a few sprigs fresh thyme



·         2 slices bacon

·         1 bunch fresh thyme (pull out a few sprigs for brine)

·         olive oil

·         ½ onion, diced

·         2 cloves garlic, minced

·         2c ketchup (I prefer no high-fructose corn syrup)


·         1c peach preserves*

·         ¼c brown sugar

·         ¼c molasses

·         2 Tbsp red wine or cider vinegar

·         1 Tbsp dry mustard powder

·         1½ tsp smoked paprika

·         ½ tsp black pepper

·         pinch (up to ⅛ tsp) cumin

  • For the brine, combine all ingredients in a gallon-sized zip top bag. Add drumsticks to the brine and refrigerate 30 mins – 2 hrs before cooking.


  • *For barbecue sauce, wrap the bunch of thyme with the strips of bacon. Brown bacon/thyme bunch in a small drizzle of olive oil in a large saucepan or Dutch oven for 4-5 minutes. Add onion and cook over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add remaining ingredients, and stir to combine. Cover and simmer about 20 minutes to allow the flavours to blend. You should have 3.5-4 cups of sauce.


  • When ready to cook chicken, remove drumsticks from brine (discard brine). Toss with 1-2c barbecue sauce in a large bowl. Spread drumsticks over a large cookie sheet covered with foil and sprayed with non-stick spray to prevent sticking.


  • Bake at 450 degrees 20-25 minutes, rotating halfway through.


  • Serve with extra sauce.


Quick Tips:
The barbecue sauce will keep for 1 week in the refrigerator and can be made ahead of time to speed things up on the day you plan to make this.

Views: (16)