BBQ chicken legs

Ingredients:

• 1 tbsp. vegetable oil
• Half a small onion, finely diced (about 1/2 cup)
• 3 cloves garlic, crushed
• 1.5 tsp chili powder
• 0.5 cups ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp mustard
• 2 tablespoons light brown sugar
• 8 chicken drumsticks (about 1 kg), skin removed

Preparation:

1. Barbecue sauce:

   
   Heat vegetable oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5-7 minutes. Add the garlic and chili powder and cook until softened, about 1 minute. Add the ketchup, vinegar, mustard, brown sugar, 1 teaspoon of salt, and a few grinds of freshly ground black pepper. Stir to combine.
2. Add the chicken to the pan with the sauce, turning to coat. Reduce the heat to medium-low and simmer, adjusting the heat as needed. Cover and cook, turning the legs, until tender when pierced with a knife and the internal temperature reaches 165°F (insert a thermometer away from the bone), 35 to 40 minutes.
3. Remove the lid and continue to simmer until the sauce is thick like molasses, turning the legs several times to coat thoroughly, about 5 minutes. Transfer to a plate and serve immediately.