Baked BBQ Chicken Legs
Chicken drumsticks in a smoked paprika and chili powder rub, baked at 400°F and brushed with barbecue sauce near the end so it caramelizes instead of burning. Serves 4.
Want This Recipe Later?
Ingredients
- 2 pounds chicken drumsticks about 6 to 8 drumsticks
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 3/4 cup barbecue sauce
Instructions
- Heat the oven to 400°F. Lightly grease a rimmed baking sheet with cooking spray or oil.
- Pat the drumsticks dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, salt and pepper. Sprinkle the seasoning evenly over all sides of the drumsticks.
- Arrange the drumsticks on the baking sheet without crowding them. Bake uncovered for 30 minutes.
- Take the pan out of the oven, flip the drumsticks, then brush them generously with the barbecue sauce.
- Return the pan to the oven and bake for 5 to 10 minutes more, until the thickest part of the meat reaches at least 165°F on a food thermometer. For the most tender meat, take them to about 170°F.
- Broil for 2 to 3 minutes, until the sauce is bubbly and slightly caramelized. Watch closely so it does not burn.
- Let the drumsticks rest for 5 to 10 minutes before serving.
Notes
Brush the sauce on near the end so it does not burn. To skip flipping, bake on a wire rack set in a foil-lined sheet pan. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 355kcalCarbohydrates: 23.3gProtein: 29.6gFat: 15.2gSodium: 985mgFiber: 1.1gSugar: 17.6g