Tangy Barbecued Chicken Drumsticks
- 1 cup ketchup
- 1/4 cup lemon juice
- 1/4 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon hot sauce
- 1 tablespoon canola or vegetable oil
- 3 pounds chicken drumsticks, skin removed
- 1 cup water
Combine ketchup, lemon juice, brown sugar, Worcestershire sauce, garlic, mustard, paprika, cayenne pepper and hot sauce in a medium bowl. Set aside.
Heat oil in Presto® Electric Skillet at 350°. Add chicken; cook until browned on two sides, about 5 minutes. Add water and bring to a boil. Reduce heat to simmer, between Warm and 200°. Cook, covered, for 15 minutes.
Remove chicken. Pour out liquid. Add reserved sauce to skillet; heat until warm. Return chicken to skillet. Cook covered 5 minutes. Remove cover and cook another 5 minutes or until chicken pieces reach an internal temperature of at least 165°.