Tangy Barbecued Chicken Drumsticks for Electric Skillet

  • 3lb (1.36kg) chicken drumsticks, skin removed
  • 1 tablespoon canola or vegetable oil
  • 3 garlic cloves, minced
  • 1/4 cup lemon juice
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 cup ketchup

Cooking Procedure:

  1. Combine lemon juice, brown sugar, ketchup, garlic, mustard, Worcestershire sauce, paprika, cayenne pepper and hot sauce in a medium bowl. Set aside.
  2. Heat oil in Electric Skillet to 350°F (180°C)
  3. Add chicken; cook until browned on two sides, about 5 minutes.
  4. Add water and bring to a boil.
  5. Reduce heat to simmer, between 180°F (82°C) and 200°F (95°C). Cook, covered, for 15 minutes.
  6. Remove chicken. Pour out liquid.
  7. Add reserved sauce to skillet; heat until warm.
  8. Return chicken to skillet. Cook covered 5 minutes.
  9. Remove cover and cook another 5 minutes or until chicken pieces are tender.
MJ