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.
- 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.
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.