Step 1

In a medium saucepan over medium low heat, add all of the sauce ingredients except for the liquid smoke. Stir well to combine and let it simmer for roughly 5-7 minutes, letting all of the flavors meld together and stirring occasionally.

Step 2

Carefully transfer the barbecue sauce to a blender pitcher. Blend on high for 1-2 minutes until smooth and creamy throughout. Transfer to a glass jar, leaving the lid off so it begins to cool. Stir in the liquid smoke.

Step 3

Marinate chicken: Pat dry the chicken drumsticks with a paper towel and sprinkle generously on both sides with kosher salt. Using a silicon brush, brush the chicken drumsticks with 1/2 cup of barbecue sauce. Set aside the rest.

Step 4

Cover, and set in the refrigerator to marinate for at least 30 minutes or as long as overnight.

Step 5

Sear chicken: Set the broiler to high heat with a rack positioned a few inches below it. Line a baking sheet with aluminum foil and place a metal cooling rack inside of it. Arrange the marinated chicken on the rack with space between each drumstick.

Step 6

Slide the pan under the broiler, and broil chicken until you begin to see brown charred spots, about 6 minutes. Flip the chicken, and sear the other side until it is browned, about 3 to 5 minutes.

Step 7

Turn the oven to temperature down to 350 degrees Fahrenheit, and move the rack into the middle of the oven.

Step 8

Finish cooking chicken: Brush chicken all over with another 1/2 cup (but leave behind 1 tablespoon) of the sauce. Slide into the oven and bake about 15 minutes. Flip the chicken, and brush with the remaining tablespoon of sauce anywhere it's bare.

Step 9

Continue baking until the internal temperature of the chicken reaches 165°F, approximately another 15 to 20 minutes.

Step 10

Serve hot with leftover barbecue sauce. Enjoy!