Preheat the oven to 425°F with a rack in the center position. Line a rimmed baking sheet with foil and set a metal wire cooling rack inside of it.

In a medium saucepan, set over low heat, combine the ketchup, sugar, vinegar, Worcestershire sauce, chili powder, 1 teaspoon of the salt, the garlic powder, onion powder, paprika and pepper. Whisk together to combine. Increase the heat to medium and bring the sauce to a simmer, then reduce the heat to medium-low and cook until the sugar has completely dissolved and the sauce is slightly thickened, about 5 minutes. Remove the sauce from heat. Reserve 3/4 cup of the sauce for serving.

Place the chicken in a large bowl and season it all over with the remaining 1 teaspoon salt. Add 1/2 cup of BBQ sauce and toss to coat evenly. Arrange the chicken on the prepared wire rack. Bake the chicken for 15 minutes, then remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the remaining bbq sauce, using tongs to flip over the pieces. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler. Cook the chicken until the edges begin to brown, 4 to 6 minutes. The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer.

Serve chicken with the reserved BBQ sauce alongside.