Chicken Drumsticks in a Maple Barbecue Sauce

BARBECUE SAUCE

• 1 cup canned crushed tomatoes
• 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
• 1 tbsp maple vinegar
• 3 tbsp cider vinegar
• 1 clove garlic, finely minced
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 tbsp Mexican chili powder
• 1 orange, for its zest
• 1 tsp onion powder
• 1/2 tsp smoked paprika

DRUMSTICKS

• 12 chicken drumsticks, skin on
• 1 tbsp sesame seeds
• 5 sprigs fresh chives, snipped

BARBECUE SAUCE

1. Combine all sauce ingredients in a small saucepan and bring to the boil. Reduce heat to low and simmer uncovered for 30 minutes, stirring regularly. Allow to cool before mixing with the chicken.

DRUMSTICKS

1. Place chicken in a dish or sealable plastic bag. Pour in half the sauce (or a bit more, if needed) and toss to coat all the drumsticks. Cover the dish or seal the bag and marinate in the fridge for at least 2 hours.
2. Preheat barbecue to high and oil grill.
3. Turn heat down to medium-low. Place drumsticks on the barbecue and grill for 20 – 25 minutes, turning regularly, until the meat easily pulls away from the bone or internal temperature reads 74° C (165° F). The barbecue sauce is sweet, so the drumsticks tend to caramelize quickly. If this occurs, move them to indirect heat to finish cooking and prevent them from burning.
4. Sprinkle drumsticks with sesame seeds and chives just before serving them with the remaining sauce.