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BC peaches flavour the zesty sauce brushed on the chicken drumsticks cooked on a barbecue. If you don't have a barbecue, cook the chicken in an oven (see Options). 2 ripe, medium peaches, peeled, quartered and sliced (see Note) 3/4 cup regular barbeque sauce 2 tbsp water 1 tbsp each yellow mustard, cider vinegar, brown sugar & soy sauce Splash hot pepper sauce, such as Tabasco 2 tbsp olive oil, plus some for the grill 1 tsp ancho chili powder (see Note) 1/2 tsp each garlic & onion powder Salt and freshly ground black pepper, to taste 12 chicken drumsticks 1. To make sauce, place peaches, barbeque sauce, water, mustard, vinegar, sugar, soy sauce and hot pepper sauce in a food processor. Pulse until à smooth sauce forms, and then transfer to à small pot. Set pot over medium heat, bring sauce to a simmer, simmer 5 minutes, and then remove from the heat. 2. To cook chicken, preheat barbecue until about 375 F in the chamber. Combine 2 tbsp oil, chili, ganlic and onion powders, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat. 3. Brush one side of the barbecue grill lightly with oil. Set drumsticks on that side of the barbecue. Grill 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed. 4. When cooked, brush drumsticks with peach barbecue sauce, let it heat through a minute or two, and serve. Serve the rest of the sauce in a bowl alongside the chicken.
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