Hotter Than Hell Barbecue Chicken

1/4 cup bacon drippings from maple-syrup glazed
    bacon or 1/4 cup drippings from regular bacon plus
    1 tablespoon maple syrup
1 cup chopped onion
4 large cloves garlic, minced
1 (44 ounce) bottle ketchup
1/4 cup cider vinegar
1/4 cup dark molasses
1/4 cup Worcestershire sauce
1/2 cup flat beer
2 tablespoons coarse-grained Dijon-style mustard
1 tablespoon Liquid Smoke
1 teaspoon piquin quebrado (a very hot pepper)
1 teaspoon freshly ground black pepper
1 tablespoon finely minced pickled jalapeno chiles
2 (3 pound) chickens, cut into large pieces (drumsticks, thighs, etc.)

To make the sauce, melt bacon drippings in a heavy 3-quart sauce pan. Then add onion and garlic and cook about 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer mustard, Liquid Smoke, piquin, pepper and jalapenos. Stir well ; cover and simmer 30 minutes to combine flavors.

Meanwhile, preheat oven to 400 degrees F. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin is parched, then turn pieces over and reduce oven temperature to 350 degrees F.

Generously baste each piece with sauce, using 3 cups of the sauce; bake 15 minutes longer.

Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer or until sauce is glazed and tips of chicken pieces are lightly browned.