1) Preheat oven to 180°C.
2) In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about three minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.
3) Arrange the drumettes on a baking sheet, and brush each with the marinade (cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven). Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.