Directions

1. Preheat oven to 350°. In a small saucepan, mix ketchup, molasses, vinegar, honey, brown sugar, ½ teaspoon salt, ½ teaspoon pepper, the cayenne, paprika, and ¼ teaspoon garlic powder. Cook over low heat, stirring occasionally, until flavors have melded together and sauce thickens, 15-20 minutes. Remove sauce from heat and set aside.
2. Meanwhile, place chicken in a baking or roasting dish about 9x13 inches, and coat with oil. In a small bowl, combine remaining 1 tablespoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder with the onion powder and mustard. Sprinkle all over chicken. Arrange chicken skin side down and bake for 15 minutes.
3. Using a pastry brush or silicone brush, coat the top side of the chicken with a bit of the bbq sauce, using about one-quarter of it, so that pieces are covered well. Cook skin side down for an additional 15 minutes.
4. Flip chicken so the skin side is up, and coat each piece well with some bbq sauce. Increase the oven to 400°. Every 5-8 minutes, coat chicken with more of the sauce to your desired thickness (I do about 4 coats). Increase oven temperature to 500° or use your top broiler option. Finish cooking chicken until the sauce is thick, the chicken has some char, and the meat reaches 165° in the thickest part. Cooking time should be about 1 hour total.