In a glass of hot water dissolve the sugar, apple cider vinegar, Dijon mustard, tomato paste and honey. Mix well and set aside.
In a large frying pan heat the olive oil and cook finely chopped onion until golden brown color. Add minced garlic and cook for one more minute.
Add the pasta sauce to the pan, mix well and bring it to a boil.
Add the honey mixture, Worcestershire sauce, seasoning and a few sprigs of rosemary. Give it a stir, reduce the heat and cook for 25-30 minutes stirring occasionally. The tomato sauce will reduce in volume and thicken.
While the bbq sauce is cooling down let’s prepare the chicken legs. In a small bowl mix the salt, black pepper, garlic powder and Italian seasoning.
Lay out the chicken drumsticks on the baking pan covered with aluminum foil and season them on all sides. Bake the chicken for 25 minutes at 400 F degrees, then take the pan out of the oven and increase the temperature to 450 F degrees. Cover the chicken legs with bbq sauce on all sides and return to the oven for 15 more minutes or until they cooked through.