FOR THE RUB AND CHICKEN, COMBINE:
FOR THE SAUCE, WHISK:
1 cup ketchup
1⁄3 cup brown sugar
1⁄4 cup whiskey (optional)
1⁄4 cup cider vinegar
2 Tbsp. prepared yellow mustard
2 Tbsp. Worcestershire sauce
1 tsp. red pepper flakes
Juice of 1 lime
Salt to taste
Preheat grill to medium-high. Brush grill grate with oil.
Reserve half the sauce for basting the chicken. Heat the remaining sauce in a small saucepan over medium, about 5 minutes. Set aside and reserve for dipping with chicken.
Grill drumsticks for 10 minutes,
turning several times. Dip each leg into the reserved basting sauce, then return to the grill. (we just brushed the sauce on the drumsticks)
Cook 7–10 minutes more, dipping each leg one more time. Cook chicken to an internal temperature of 175°, or until juices run clear when cut to the bone with a knife. Serve chicken legs with reserved dipping sauce.
Dinner is served
finger licking goooood!