Directions
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Make sauce:
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
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Preheat oven and prepare sheets:
Preheat oven to 450°F, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
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Prepare drumettes:
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
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Bake:
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through.
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Toss with sauce and serve:
Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Double Up on the Sauce
Make a big batch of this easy stir-together barbecue sauce (double the recipe) and store in the refrigerator for up to two weeks. Having it on hand is an easy route to a delicious chicken dinner.
