Ingredients:
2.4 lbs. chicken roaster drums
2 Tablespoons olive oil
1 Cup prepared yellow mustard
1/2 Cup sugar
1/4 Cup light brown sugar
3/4 Cup cider vinegar
1/4 Cup water
2 Tablespoons chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon soy sauce
2 Tablespoons butter
1 Tablespoons liquid smoke (optional)
4 hamburger buns
Directions:
Brush the chicken drums with olive oil, leaving the skin on, and place in a shallow roasting pan. Preheat the oven to 450 degrees and cook the drums for 15 to 20 minutes, then lower the temperature to 350 degrees. Roast for another 30 minutes, or until the juices run clear and the internal temperature is 170 degrees. While the chicken is roasting, mix all remaining ingredients except the soy sauce, butter and liquid smoke in a saucepan. Simmer for 30 minutes, then stir in the last three sauce ingredients and simmer for 10 more minutes. When the chicken is cooked, remove from the oven and let cool to the touch. Pull apart with a fork, placing in a separate bowl. Pour the sauce over the chicken, as well as the juices from roasting pan if desired. Serve on buns, making 4 sandwiches.