Backyard Carnival Buffet

In a large glass bowl, combine drumettes, buttermilk, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Cover, and refrigerate for
 3 hours.

In a medium bowl, combine flour, cornmeal, garlic powder, onion powder, remaining 1 1⁄2 teaspoons salt, and remaining 1 teaspoon pepper.

In a large heavy-bottomed Dutch oven, pour oil to a depth of 3 inches. Heat oil to 350°.

Remove drumettes from buttermilk mixture, allowing excess to drain. Dredge drumettes in flour mixture, shaking off excess. Fry in batches until golden brown and cooked through, 5 to 6 minutes. Drain on paper towels. Serve with Apple Barbecue Dipping Sauce.

In a small saucepan, combine ketchup, apple juice, vinegar, Worcestershire sauce, and soy sauce over medium heat, whisking to combine. Bring to a simmer, and cook for 5 minutes, stirring occasionally.