2 cups ketchup
1 cup packed light-brown sugar
2 tbsp Worcestershire sauce
2 tbsp cider vinegar
Coarse salt & ground pepper
6 pounds chicken drumettes, patted dry
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450ºF, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with ½ cup sauce, and serve with remaining sauce on the side. Serves: 8.