1/4 cup (1/2 stick) butter
1 cup minced onion
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder
1/4 cup bourbon
1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks
Melt butter in large saucepan over medium heat. Add onion; saut� until soft, about 6 minutes.
Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder.
Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes.
Stir in bourbon; cook until heated through, about 3 minutes.
Season with salt. (Can be made 1 day ahead. Cover and chill.)
Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks.
Rub salt and pepper mixture under skin without tearing skin.
Cover; let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and
juices run clear, turning to cook all sides, about 25 minutes.
Transfer 1/2 cup barbecue sauce to small bowl; reserve.
Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer.
Transfer drumsticks to platter and serve with reserved sauce.
Makes 4 servings.