2 1/2 – 3 pounds chicken drumsticks, skin removed
peach bbq sauce
For the sauce:
2 slices bacon
1 bunch fresh thyme (pull out a few sprigs for brine)
1/2 onion, diced
2 cloves garlic, minced
1c peach preserves
1/4c brown sugar
2 Tbsp red wine
1 Tbsp dry mustard powder
1 1/2 tsp smoked paprika
1/2 tsp black pepper
pinch (up to 1/8 tsp) cumin
*For barbecue sauce, wrap the bunch of thyme with the strips of bacon.
Brown bacon/thyme bunch in a small drizzle of olive oil in a large saucepan or Dutch oven for 4-5 minutes.
Add onion and cook
over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add remaining ingredients,
Red wine, Dry Mustard
and stir to combine.
Cover and simmer about 20 minutes
to allow the flavors to blend. You should have 3.5-4 cups of sauce.
When ready to cook chicken, remove drumsticks from brine (discard brine). Toss with 1-2c barbecue sauce in a large bowl. Spread drumsticks over a large cookie sheet covered with foil and sprayed with nonstick spray to prevent sticking.
Bake at 450 degrees 20-25 minutes, rotating halfway through. (I Normy grill ours)