ingredients
makes 32
32 small chicken drumsticks
1 tablespoon cracked black pepper
1 tablespoon garlic salt
1 tablespoon onion powder
olive oil, for deep-frying
1 cup tomato sauce
1/3 cup Worcestershire sauce
2 tablespoons butter, melted
1 tablespoon sugar
Tabasco sauce, to taste
For the Ranch dressing
1 cup whole egg mayonnaise
1 cup sour cream
1/3 cup lemon juice
1/3 cup chopped fresh chives
method
1. Remove the skin from the chicken and use a cleaver or large knife to cut off the knuckle. Wash the chicken thoroughly and pat dry with paper towels. Combine the pepper, garlic salt and onion powder and rub some into each piece of chicken.
2. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the chicken in batches for 2 minutes each batch, remove with tongs or a slotted spoon and drain on paper towels.
3. Transfer the chicken to a large non-metal bowl or shallow dish. Combine the sauces, butter, sugar and Tabasco, pour over the chicken and stir to coat. Refrigerate, covered, for several hours or overnight. Prepare and heat the barbecue 1 hour before cooking.
4. Place the chicken on a hot lightly oiled barbecue grill or flatplate and cook for 20 - 25 minutes, or until cooked through. Turn and brush with the marinade during cooking. Serve with the ranch dressing.
5. For the ranch dressing, mix together the mayonnaise, sour cream, juice, chives, and salt and pepper, to taste.
