Drumsticks with peach barbecue sauce

Recipe

2 1/2 – 3 pounds chicken drumsticks, skin removed
brine
peach bbq sauce

For the brine:
4c water
1 Tbsp kosher salt (coarse salt)
2 Tbsp brown sugar
a few sprigs fresh thyme
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For the sauce:
2 slices bacon
1 bunch fresh thyme (pull out a few sprigs for brine)
olive oil
1/2 onion, diced
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2 cloves garlic, minced
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2c ketchup
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1c peach preserves
1/4c brown sugar
1/4c molasses
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
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For the brine, combine all ingredients in a gallon-sized zip top bag. (I did a big bowl) Add drumsticks to the brine and refrigerate 30min-2hrs before cooking.
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*For barbecue sauce, wrap the bunch of thyme with the strips of bacon.
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Brown bacon/thyme bunch in a small drizzle of olive oil in a large saucepan or Dutch oven for 4-5 minutes.
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Add onion and cook
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over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more.
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Add remaining ingredients,
ketchup
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peach preserves
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brown sugar
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Molasses
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Red wine, Dry Mustard
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smoked paprika
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and stir to combine.
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Cover and simmer about 20 minutes
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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)

Serve with extra sauce.
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Dinner is served!
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