Step 1

Preheat oven to 350°. In a small saucepan, mix ketchup, molasses, vinegar, honey, brown sugar, ½ teaspoon salt, ½ teaspoon pepper, the cayenne, paprika, and ¼ teaspoon garlic powder. Cook over low heat, stirring occasionally, until flavors have melded together and sauce thickens, 15-20 minutes. Remove sauce from heat and set aside.

Step 2

Meanwhile, place chicken in a baking or roasting dish about 9x13 inches, and coat with oil. In a small bowl, combine remaining 1 tablespoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder with the onion powder and mustard. Sprinkle all over chicken. Arrange chicken skin side down and bake for 15 minutes.

Step 3

Using a pastry brush or silicone brush, coat the top side of the chicken with a bit of the bbq sauce, using about one-quarter of it, so that pieces are covered well. Cook skin side down for an additional 15 minutes.

Step 4

Flip chicken so the skin side is up, and coat each piece well with some bbq sauce. Increase the oven to 400°. Every 5-8 minutes, coat chicken with more of the sauce to your desired thickness (I do about 4 coats). Increase oven temperature to 500° or use your top broiler option. Finish cooking chicken until the sauce is thick, the chicken has some char, and the meat reaches 165° in the thickest part. Cooking time should be about 1 hour total.