Sweet, spicy, smoky and absolutely delicious! This rich luscious sauce is so easy to make, you just might find yourself making it again and again. A perfect addition to your backyard or indoor grilling.
This sauce is versatile, flavorful and it keeps well. Use it on chicken, beef, pork or as a dipping sauce. If you like this sauce you may want to try some of my other condiment sauces. Red Chile Sauce for Enchiladas, Homemade Vegan Barbeque Sauce, and Easy 5 Minute Pizza Sauce.
In This Post
- Popular Types of Barbecue Sauce
- 5 Popular Styles Of Barbecue Sauce
- Ingredients
- Instructions
- Top Recipe Tips
- How To Serve
- What To Serve With Barbecue Drumsticks
- Get Free Recipe Updates!
- Substitutions and Variations
- How To Store Leftovers
- FAQ
- Quick and Easy Barbecue Sauce with Barbecue Drumsticks
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Popular Types of Barbecue Sauce
Walk down the condiment aisle of your grocery and you’re likely to be overwhelmed with all the varieties of barbecue sauce. Here is a bit of information about the types of sauce to help you make your choice.
Tomato Based
This is the most common type of barbecue sauce and tomatoes are the primary ingredient. The tomato in this type of sauce typically comes from ketchup, however, tomato paste is sometimes used. Some of the other ingredients that are used are sugar, molasses, and various spices.
Vinegar Based
Vinegar based sauces are usually more spicy and tangy and tend to be thinner than tomato base sauce. The vinegar in these sauces have a tenderizing effect.
Mustard Based
Mustard is the primary ingredient and they can be thin and spicy similar to vinegar based sauces. However, they are sometimes mixed with tobacco sauce. This type of sauce goes well with fatty meats like pork.
Mayonnaise Based
The least popular of all types of sauces is a mayonnaise base. This sauce is known as the Alabama white sauce. This sauce was created in 1925 by Big Bog Gibson for his hickory smoked chicken. It pairs well with chicken, but can be used on whatever you like.
5 Popular Styles Of Barbecue Sauce
Now let’s talk about some popular styles of sauce, which refer to the region where the sauce originates.
Kansas City
This sauce is ketchup base and sweetened with brown sugar or molasses. Some of the other added ingredients may be soy sauce, Worcestershire sauce, liquid smoke and vinegar. This style sauce pairs well with pork.
St. Louis
This tomato base sauce is similar to the Kansas City sauce, but it’s thinner because it contains more vinegar and less sugar. Since this sauce has less sugar it can be used to baste the meat while it cooks, with less chance of the sauce burning.
Memphis
Memphis is well know for its dry rubs. However their wet sauce is similar to the St. Louis thinner sauce and sweetness of the Kansas City sauce.
Texas
The Texas sauce is vinegar base and typically used to baste or marinate brisket. Texas sauce is thicker than St. Louis and thinner than Kansas City sauce. Texas sauce also includes meat drippings, beef bouillon, smoky cumin, hot sauce, and other spices which pairs well with the famous Texas beef brisket.
South Carolina
This is a mustard base sauce which has no ketchup, it’s made mostly with yellow mustard. It is spicy, tangy and not sweet at all. This sauce pairs well with pork or chicken.
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Ingredients
- Ketchup
- Onions
- Light brown sugar
- Diced Chipotle peppers
- Garlic
- Smoked paprika
- Fennel seed
- Red pepper flakes
- Liquid smoke (optional)
- Chicken drumsticks or protein of your choice
- salt and pepper
See recipe card for quantities.
Instructions
Season and Cook Drumsticks
Preheat the oven to 375 degrees. Season drumsticks with salt, pepper and smoked paprika and place on a shallow sheet pan. Place in the middle of the oven and allow to cook for 40 minutes.
Mix Ingredients
Place the remaining ingredients in a saucepan on medium heat. Stir to combine.
Simmer Sauce
When the sauce starts to boil reduce heat and simmer 20 minutes more. Stirring occasionally.
Blend Sauce
Transfer sauce mixture to the bowl of a blender or food processor and process until smooth. Transfer to a bowl or storage container.
Brush Drumsticks with Barbecue Sauce
During the last 20 minutes of cooking, brush one side of the drumsticks with some of the sauce and return to the oven for 10 minutes. Flip the drumsticks and brush the other side with the sauce, return to the oven and allow to cook for 10 more minutes.
Top Recipe Tips
- For easy clean-up you can line the pan with parchment paper. I’m using a non-stick USA pan that makes clean-up a breeze.
- Allow chicken to come to room temperature before placing on grill for even cooking.
- Use bone-in and skin-on chicken for maximum juiciness.
How To Serve
Remove the chicken to a serving plate, and serve it up with a side of extra barbecue sauce.
What To Serve With Barbecue Drumsticks
This barbecue chicken is sure to be a crowd pleaser, especially at your summer gatherings. Here are some ideas of what to serve with this recipe.
Blueberry Glazed Watermelon, Watermelon & Blueberry Salad, Vegan Yukon Kale Potato Salad or Strawberry Blueberry Jicama Salad.
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Substitutions and Variations
Light brown sugar: Dark brown sugar is a good swap for light brown sugar.
Red pepper flakes: Fresh sliced red chili peppers.
Drumsticks: Chicken thighs are a good substitution because they are tender and less drying than other cuts of meat.
How To Store Leftovers
Barbecue Sauce: Store leftover sauce in the refrigerator in an airtight container and consume within 7 days. For freezing instructions see FAQ below.
Chicken: After allowing chicken to cool, transfer leftover chicken to an airtight container and store in refrigerator. Eat within 5 days.
FAQ
Can the sauce be frozen? Yes, this sauce can be frozen. Transfer to a freezer safe, airtight container before placing in freezer. Sauce can be frozen for 3 to 4 months. When ready to thaw place in fridge, once thawed it will need to be stirred as some separation may occur during freezing.
Can the chicken be prepared on a stovetop or outdoor grill? Absolutely. When using an outdoor grill, heat 40 minutes for charcoal or 10 minutes for gas grill. Grill 4 inches above medium-low heat, about 325 degrees F. Cook in closed grill for 20 to 25 minutes, turning occasionally. Remove from grill when internal temperature reached 165 degrees F. Baste with the sauce during the last 10 minutes of grilling.
When using a stovetop or grill pan, heat to medium heat, oil grill or grill pan using a basting brush. Place the chicken on the oiled grill or grill pan and allow to cook for 20 to 25 minutes, flipping occasionally. Cook to an internal temperature of 165 degrees. Baste during the last 10 minutes of cooking time.
Ingredients
- 8 drumsticks
- 1 ½ teaspoon smoked paprika
- Salt and pepper
- 1 cup ketchup
- ½ cup light brown sugar
- 1 medium onion chopped
- 1 8 oz. Can chopped chipotle peppers
- 4 cloves of garlic minced
- ¼ cup liquid smoke
- 1 teaspoon dried fennel seed
- 1 ½ teaspoon dried red pepper flakes
Instructions
- Preheat the oven to 375 degrees. Season drumsticks with salt, pepper and 1 teaspoon of the smoked paprika and place on a shallow sheet pan. Place in the middle of the oven and allow to cook for 40 minutes.
- Place the remaining ingredients in a saucepan on medium heat. Stir to combine.
- When the sauce starts to boil reduce heat and simmer 20 minutes more. Stirring occasionally.
- Transfer sauce mixture to the bowl of a blender or food processor and process until smooth. Transfer to a bowl or storage container.
- During the last 20 minutes of cooking, brush one side of the drumsticks with some of the sauce and return to the oven for 10 minutes. Flip the drumsticks and brush the other side with the sauce, return to the oven and allow to cook for 10 more minutes.
- Remove the chicken to a serving plate, and serve it up with a side of extra barbecue sauce.
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