Oven Baked BBQ Chicken Drumsticks
These dry-rubbed chicken drumsticks bake until tender, then get brushed with BBQ sauce and finished under the broiler for a sticky, caramelized glaze. Ready in about an hour with no grill required.
Servings: 6
Calories: 359kcal
Ingredients
- 3 lbs chicken drumsticks about 12 medium drumsticks
- 2 tbsp olive oil
- 1 ½ teaspoon salt
- 1 teaspoon smoked paprika or regular paprika if you don't have smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 tbsp brown sugar
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- ¾ cup BBQ sauce divided
- 1 tablespoon apple cider vinegar optional
Instructions
- Preheat the oven to 425°F. Line a rimmed, broiler-safe baking sheet with foil and place a wire rack on top.
- Pat the chicken very dry with paper towels and place it in a large bowl. Drizzle with the olive oil.
- In a small bowl, combine the salt, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, black pepper, dry mustard, and cayenne, if using. Sprinkle the mixture over the chicken and rub it over all sides.
- Arrange the drumsticks on the prepared rack in a single layer without touching. Bake for 30 to 35 minutes, flipping halfway through, until the thickest drumstick reaches at least 165°F. (Check the temperature without touching the bone for the most accurate reading.)
- Stir the BBQ sauce and apple cider vinegar together, if using. Reserve ¼ cup in a separate clean bowl for serving. Brush the chicken on all sides with a thin layer of sauce from the remaining portion.
- Switch the oven to high broil. Broil the drumsticks for 3 to 4 minutes, watching closely, until the glaze is sticky and lightly caramelized. Brush with a second thin coat of glazing sauce and broil for another 1 to 2 minutes, if desired.
- Check the final temperature. The chicken must reach at least 165°F and will be especially tender around 175 to 185°F. Let the drumsticks rest for 5 minutes, then serve with the reserved clean sauce, if desired.
Notes
- If you do not have a wire rack, bake the drumsticks directly on the foil-lined pan and flip them halfway through.
- Drumstick sizes vary, so use an instant-read thermometer to determine when the chicken is done.
- Keep the sauce reserved for serving separate from the sauce used to brush the chicken.
- Watch the drumsticks continuously under the broiler; BBQ sauce can burn quickly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat to 165°F.
Nutrition
Calories: 359kcal | Carbohydrates: 18g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1115mg | Potassium: 455mg | Fiber: 1g | Sugar: 14g | Vitamin A: 449IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg
