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Saucy Jack Daniel's Barbecue Chicken Drumettes


Spicy Jack Daniel's Barbecue Chicken Drumettes

Spicy Jack Daniel's Barbecue Chicken Drumettes

Photo: Diana Rattray
A hot and spicy Jack Daniel's barbecue sauce flavors these great-tasting baked chicken drumettes. I used Sriracha sauce to add nice heat to the sauce, but cayenne pepper or another hot sauce could be used. 

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Makes About 36 Pieces


  • 5 to 6 pounds chicken drumettes
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Barbecue Sauce
  • 1 1/2 cups ketchup
  • 4 tablespoons butter
  • 1/2 cup Jack Daniels or other good quality whisky
  • 5 tablespoons brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 4 teaspoons Dijon style mustard or a gourmet mustard
  • 2 teaspoons liquid smoke
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon sriracha, or more, to taste (may substitute about 1 scant teaspoon cayenne pepper)
  • 1/2 teaspoon ground black pepper


Line 2 rimmed baking sheets with foil; spray with nonstick cooking spray. Heat the oven to 425°.

Toss the drumettes with a mixture of the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Arrange on the baking sheets and bake for 20 minutes. Turn the drumettes and return to the oven. Bake for 20 minutes longer, or until nicely browned.

Meanwhile, put all sauce ingredients in a medium saucepan; mix well and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes.

Transfer the drumettes to a bowl or slow cooker insert (if you'll be keeping them warm for a party). Toss with about half of the barbecue sauce. Serve immediately with the sauce or turn the slow cooker on LOW to keep them warm. If not serving immediately, refrigerate the remaining sauce until serving time.

Serve the drumettes hot with the sauce for dipping. Have plenty of napkins on hand.

This recipe makes about 3 dozen pieces, enough for 6 to 8 people as an appetizer..

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