14-16 chicken drumsticks
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 (12 oz.) bottle tomato-based chili sauce (near the ketchup at the grocery store)
1/4 C. white vinegar
1/4 C. packed light brown sugar
2 Tbsp. spicy brown mustard (I used Stone Ground Dijon)
Preheat oven to 450 degrees. Arrange drumsticks in a large rimmed pan.
In a small bowl, combine the chili powder, salt, pepper, onion powder, and garlic powder.
Rub all over each drumstick.
Bake until tender, 35-40 minutes.
Meanwhile, make the barbecue sauce. In a small saucepan, whist together the chili sauce, vinegar, sugar, and mustard.
Bring to a boil; reduce the heat to medium-low and simmer for 2 minutes.
Remove the drumsticks from the oven and brush with the barbecue sauce.
Return to the oven; bake for 10 more minutes, turning and basting halfway through until well browned.