- 8–10 medium-large chicken drumsticks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons grated onion (see note)
- 2 cloves finely minced garlic
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon mustard
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons finely grated American Heritage Chocolate
- Preheat oven to 350.
- Pat chicken dry and lay on a piece of foil or a cutting board. Pull the skin back at least half-way and trim off with a pair of clean kitchen shears or scissors.
- Combine rub spices and sprinkle over all sides of chicken, lightly patting in with clean hands. In a separate bowl, combine ketchup, brown sugar, honey, mustard, and Worcestershire sauce. Set aside.
- Place a 12 inch cast iron skillet over medium heat. Add olive oil and tilt to cover bottom of pan. Arrange chicken pieces in pan and cook for 2-3 minutes on each side to sear. Remove chicken pieces and place back on your foil or cutting board.
- Reduce heat to medium-low and add butter, onion, and garlic to pan. Cook for 1-2 minutes or just until softened. As it cooks, use a wooden spoon to scrape the browned bits from the chicken off the bottom of the pan.
- Add ketchup mixture to pan and raise heat again to medium, stirring until sauce comes to a simmer. Turn heat off. Sprinkle in chocolate and stir to incorporate and melt.
- Add chicken drumsticks back to pan, turning to coat each one in sauce and arrange in a single layer. Use potholders to transfer hot pan to oven and bake for 45 minutes. Internal temperature should reach at least 165 degrees.
- Remove from oven and let cool for a few minutes before serving.
- 1. Take a whole onion and simply grate it across a cheese grater until it results in 2 tablespoons (juice and pulp). This fine texture will cook quickly and melt into the sauce so there are not bits of crunchy onion in the smooth sauce.
- 2. If you don’t have Cast iron, any 12-inch oven proof skillet will work.
- 3. If you don’t have American Heritage Chocolate, you can substitute dark or bittersweet.