Ingredients




2 c. Heinz Ketchup


1 c. packed light-brown sugar


2 Tbs. Worcestershire sauce


2 Tbs. cider vinegar


Coarse salt and ground pepper


6 pounds chicken Drumettes, patted dry


Directions





In a medium bowl whisk together, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with ½ cup sauce, and serve with remaining sauce on the side.