1/4 cup (1/2 stick) butter
1 cup minced onion

1 teaspoon minced garlic
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard

1 tablespoon lemon juice

3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder

¼ teaspoon cayenne pepper
1/4 cup bourbon

1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks

Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes the last minute of cooking add garlic. Add next 6 ingredients, 1/4 teaspoon pepper, chili powder and cayenne pepper. Reduce heat to medium-low; simmer until sauce thickens, about 10 minutes. Stir in bourbon; cook until heated through, about 2 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)

Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.