Thick and Spicy Barbecue Chicken

1 (2 1/2 pound) frying chicken, skinned and cut into 8 pieces

Marinade:
2/3 cup chili sauce
1/4 cup red-wine vinegar or cider vinegar
1/4 cup water
3 tablespoons finely chopped yellow onion
3 tablespoons Worcestershire sauce
1 tablespoon canola oil
2 teaspoons dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot pepper sauce

Heat oven to 350 degrees F. Spray a 13-x 9-inch baking pan with vegetable cooking spray.

While ribs are simmering, prepare the marinade. In a large, shallow glass or ceramic dish, combine the ketchup, vinegar, honey, soy sauce, garlic, thyme, and red pepper. Mix well.

To prepare sauce, in a small saucepan, combine chili sauce, vinegar, water, onion, Worcestershire sauce, oil, mustard, salt, pepper, and hot pepper sauce. Bring mixture to a boil over medium heat. Reduce heat to low; simmer for 10 minutes.

Place chicken in prepared pan. Brush half of sauce over chicken. Bake, uncovered, until no longer pink and juices run clear when meat is pierced with the tip of a knife, about 45 minutes. Brush with remaining sauce every 15 minutes. Serve immediately.

Serves 4.