Bourbon Molasses Chicken Drumsticks

I've a restaurant idea for sometime now, it would be called, "first date, second date".  There would be two menu's "first date" part would be all foods that are easy to eat, light, not very messy, very flavorful but nothing that is too garlicky or oniony.  (watermelon feta salad, tomato soup with focaccia, salmon with pineapple salsa over jasmine rice etc.) The "second date" menu would be messy, sticky, galicky foods...(ribs, garlic bread etc.) And, on that menu would be Bourbon Molasses Chicken Drumsticks.  The whole dish would be drumsticks, corn on the cob and a watermelon wedge....served without silverware.  This dish guarantees sticky fingers and BBQ sauce mustache at the end of the meal.  Then you can spend the rest of the evening picking corn from your teeth.  Sounds like a perfect second date.

Bourbon Molasses Chicken Drumsticks

2 Tablespoons olive oil

1 cup very finely minced onion

1/4 cup molasses

1 cup ketchup

2 T brown sugar

1 1/2 Tablespoons Worcestershire sauce

2 teaspoons yellow mustard

1 tsp. chili powder

pepper to taste

1/2 cup bourbon

12 chicken drumsticks, skins removed (if you don't want to remove the skin it's okay....)

salt and pepper

1.  Put olive oil in a medium saucepan over medium heat.  When oil is hot, add onion and saute until soft, about 6 minutes.  Add molasses, ketchup, brown sugar, worcestershire sauce, mustard chili powder and pepper.  Reduce heat to medium low and simmer until thickened, about 15 minutes.  Stir in bourbon, and cook for an additional 3 minutes.  Taste.  Adjust sauce if needed by adding salt, pepper, chili powder or sugar.  (I've noticed that I've only needed to add a pinch of pepper).  Pour about 1/2-3/4 of a cup of the sauce to a bowl and set it aside.

2.  Season the drumsticks with salt and pepper.  Let sit at room temperature for thirty minutes.

3.  Prepare BBQ to medium high heat.  Grill drumsticks about 25 minutes, rotating the drumsticks every ten minutes or so.  Take the cooked drumsticks and dunk them in reserved sauce and return to drumsticks to grill.  Grill until the glaze is all caramelized all over the drumsticks, about 3 minutes.

4.  Put cooked and glazed drumsticks on a serving plate, then brush remaining sauce all over the drumsticks until they are sticky and COVERED in glaze.

Serve with a side of moist towelettes.