1/2 cup cider vinegar
3 cups spicy tomato juice
3 tablespoons vegetable oil
2 to 3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
2 teaspoons salt
4 1/2 teaspoons of Chin Dribblin steak sauce
1 bay leaf
1/4 teaspoon ground red pepper (optional)
2 cups all-purpose flour
10 chicken legs, skin removed
10 chicken thighs, skin removed
Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.
Place flour (season with salt and pepper) in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
Bake at 350° for 1 1/2 to 2 hours, basting occasionally.