Barbecue Sauce Ingredients
- 6 tablespoons olive oil
- 1 large yellow onion, diced
- One 14.5 oz. can petite diced tomatoes
- One 12 oz. tomato paste
- 1 1/2 cups water
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1 cup dark brown sugar, packed
- 2 teaspoons. kosher salt
- 2 teaspoons fresh ground pepper
- 1 tablespoon smoked paprika (not regular paprika)
- 1 tablespoon chili powder
- 1/3 cup BBQ rub (I used Grill Mates Sweet & Smoky Rub)
- 2 tablespoons yellow mustard
This recipe is easier than you might think. It’s worth a try and worth the credit you will get from your football crazy friends and family. First, defrost one or two bags of frozen chicken drumettes.
Sizzle olive oil in a pot.
Place diced onion into very small pieces and add to the oil. Cook until onions appear translucent.
Add tomato puree, tomato paste, water, vinegar & molasses.
While sauce is simmering, continue to stir and add dark brown sugar, kosher salt, pepper, smoked paprika (not regular paprika), & chili powder.
Finally, add BBQ rub (I used Grill Mates Sweet & Smoky Rub), cranberry juice and yellow mustard.
Place sauce in blender and cover with lid. Blend until all tomatoes & onions blend into the sauce. Set aside.
Brown about 2-3 pounds of chicken in olive oil until it the meat has browned on all sides. Place chicken drumettes into a deep pan or a crockpot and pour sauce over them.
Stir 1 1/2 cups water into to sauce. Place in oven at 300°F for about 2 hours.
When finished, drumettes will be bubbling with steamy goodness and ready to eat with a thick, red BBQ sauce.
For barbecuing, turn the grill on medium heat. Cook chicken until the thickest part reaches 165F when tested with a meat thermometer.
Brush sauce over meat a few minutes before it’s finished cooking so the sugars in the sauce don’t instigate burning.