For sauce, combine tomato sauce, cranberry-orange sauce, brown sugar, vinegar, Worcestershire sauce, and chili powder in a medium saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until slightly thickened, stirring occasionally.
Arrange chicken pieces in a 13x9x2-inch baking pan. Bake, uncovered, in a 375 degrees F oven for 30 minutes. Brush sauce over chicken; bake 15 to 20 minutes more. Brush occasionally with sauce during the last 10 minutes of baking. Place in a container; cover and chill. Transport in an insulated cooler with ice packs. Serve chilled. Makes 20 to 24 servings.
To grill at a picnic, prepare and cool the sauce. Transfer sauce to a storage container; cover. Place chicken in a storage container; seal tightly. Pack sauce and chicken in an insulated cooler with ice packs. Cook chicken within 1 hour. Grill chicken, bone sides up, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill 10 to 20 minutes more or until no longer pink, brushing often with sauce during last 10 minutes of grilling.