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Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper or foil; set aside. Skin chicken. Arrange chicken, bone-sides up, in the prepared baking pan. Bake for 35 minutes.
Meanwhile, melt butter (or margarine) in a large saucepan over medium-low heat. Add onion, garlic and salt; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper and black pepper; cook and stir for 1 minute more. Add water, vinegar, brown sugar and Worcestershire; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
Turn chicken bone-sides down. Brush about 1 cup of the sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.