Barbecued chicken drumsticks with onion barbecue sauce

Toss the drumsticks with the chili powder, black pepper, garlic powder, onion powder and salt.

Dry brine in the fridge one hour to firm the skin so it renders more easily.

Grate about 100 g of red onion into a saucepan on a box grater.

Add four minced garlic cloves, a squeeze of oil and a strong pinch of salt.

Sweat the aromatics four to five minutes until they release their moisture and start to take colour.

Add the ketchup, Worcestershire, cider vinegar, molasses, hot sauce, yellow mustard, chili powder and chili flakes.

Bring to a simmer and cook on low about 15 minutes until reduced by about 25% and the onions are fully tender.

Preheat the grill on high, then turn the left two burners down to about six out of 10 so the grill behaves like a hot oven, and oil the grates.

Grill the drumsticks with the lid down six to eight minutes to render the skin, then flip and cook another six to eight minutes.

Brush the first side liberally with sauce to lacquer it, flip and glaze side two.

Lower the lid and cook another one to two minutes to let the sauce reduce onto the meat, 18 to 20 minutes on the grill in total.