Molasses Chicken Drumsticks


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This old-fashioned preparation loads on the flavor with a sweet glaze.

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  • 1/4 C. (1/2 stick) butter
  • 1 C. minced onion
  • 1 C. ketchup
  • 1/4 C. molasses
  • 2 Tbs. (packed) brown sugar
  • 1 1/2 Tbs. Worcestershire sauce
  • 2 tsp. yellow mustard
  • 3/4 tsp. ground black pepper, divided
  • 1/4 tsp. chili powder
  • 1 1/2 tsp. coarse kosher salt
  • 12 chicken drumsticks

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Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 tsp. pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 18 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.) Mix 1 1/2 tsp. salt and 1/2 tsp. pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 C. barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

Makes 4 servings. 

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