Ingredients: 

5 to 6 pounds chicken drumettes

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

For the Barbecue Sauce:

1 1/2 cups ketchup

4 tablespoons butter

1/2 cup whiskey (Jack Daniels or another good quality whiskey)

5 tablespoons brown sugar

3 tablespoons molasses

3 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 teaspoons Dijon-style mustard(or a gourmet mustard)

2 teaspoons liquid smoke

1 1/2 teaspoons onion powder

1 teaspoon garlic powder

1 tablespoon sriracha (or more, to taste; may substitute about 1 scant teaspoon cayenne pepper)

1/2 teaspoon ground black pepper

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: Line 2 rimmed baking sheets with foil; spray with nonstick cooking spray.

Step 3: Preheat the oven to 425 F.

Step 4; Toss the drumettes with a mixture of the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Step 5: Arrange on the baking sheets and bake for 20 minutes.

Step 6: Turn the drumettes and return to the oven.

Step 7:L Bake for 20 minutes longer, or until nicely browned.

Step 8: Meanwhile, put all sauce ingredients in a medium saucepan; mix well and bring to a boil over medium heat.

Step 9: Reduce heat and simmer for 5 minutes.

Step 10:Transfer the drumettes to a bowl or slow cooker insert (if you’ll be keeping them warm for a party).

Step 11: Toss with about half of the barbecue sauce.

Step 12: Serve immediately with the sauce or turn the slow cooker on LOW to keep them warm. 

Step 13: If not serving immediately, refrigerate the remaining sauce until serving time.

Step 14: Serve the drumettes hot with the sauce for dipping. Have plenty of napkins on hand.

Step 15: Enjoy!

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