BBQ Chicken Drumsticks
55 min
|
easy
|
high-protein,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 45 min | 55 min |
Introduction
These BBQ chicken drumsticks come out juicy inside, lightly charred outside, and absolutely loaded with smoky barbecue flavor.
They are perfect for easy summer cookouts, game day spreads, or a simple weeknight dinner with your favorite sides.
A quick spice rub and your go-to barbecue sauce are all you need for a crowd-pleasing, finger-licking main dish.
Ingredients (4 servings)
Ingredients
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How to Make BBQ Chicken Drumsticks
-
Prep the drumsticks
Line the baking sheet with foil and set a wire rack on top for easier cleanup.
Pat the chicken drumsticks very dry with paper towels so the skin can crisp.
-
Season the chicken
In a small bowl mix the salt, black pepper, garlic powder, smoked paprika, and olive oil into a paste.
Toss the drumsticks with the paste until every piece is evenly coated, including under the skin where possible.
-
Preheat and arrange
Preheat the oven to 400°F while the seasoned drumsticks rest at room temperature for about 10 minutes.
Arrange the drumsticks on the rack in a single layer with a little space between each piece.
-
Bake the drumsticks
Bake for 30 minutes, turning the drumsticks once halfway through so they brown evenly on all sides.
-
Sauce and finish cooking
Brush the drumsticks generously with barbecue sauce on all sides, then return them to the oven.
Bake another 10 to 15 minutes, until the sauce is sticky and the chicken reaches 175°F to 185°F internally.
-
Broil and rest
If you like extra char, broil the drumsticks for 2 to 3 minutes, watching closely so the sauce does not burn.
Let the chicken rest 5 minutes before serving so the juices settle and the skin firms slightly.
Substitutions
- Olive oil -> avocado oil
- Avocado oil handles high heat well and has a neutral flavor, so the spices and barbecue sauce stand out more.
- Smoked paprika -> regular paprika plus a drop of liquid smoke
- Regular paprika keeps the color and sweetness, and a tiny splash of liquid smoke brings back that barbecue smokiness.
- Barbecue sauce -> 3 parts barbecue sauce, 1 part peach jam, splash of hot sauce
- This blend makes the glaze glossy and sticky, with a little fruity sweetness and a gentle kick of heat.
Tips
- Dry skin equals better browning
- Moisture on the skin turns to steam and prevents browning, so really take time to blot the drumsticks dry.
- Use a wire rack
- Lifting the chicken on a rack lets hot air circulate, which crisps the skin and prevents soggy bottoms.
- Check doneness with a thermometer
- Dark meat tastes best above 175°F, so keep cooking until the thickest part of each drumstick hits that range.
- Sauce late to avoid burning
- Sugar in barbecue sauce can scorch, so wait until the last 10 to 15 minutes before brushing it on.
- Rest before serving
- A short rest lets the juices redistribute and thickens the glaze slightly, so every bite tastes extra juicy and flavorful.
Nutrition Facts *
| Energy | 677 | kcal |
|---|---|---|
| Protein | 65 | g |
| Total Fat | 32 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the drumsticks from drying out?
- Do not crank the oven higher than 400°F or the outside may dry before the inside finishes. Bake until 175°F to 185°F, then stop; overcooking past that point squeezes out more moisture. Also avoid piercing the meat too many times with forks, which lets precious juices escape.
- Can I grill these instead of baking?
- Yes, grill them over medium heat, about 350°F to 400°F, turning often so the skin cooks evenly. Cook with the lid closed for 25 to 30 minutes, then sauce and finish until sticky and well charred.
- Can I make these ahead for a party?
- You can season the drumsticks up to a day ahead and keep them covered in the fridge. Bake them earlier, then rewarm at 325°F until hot, brushing on fresh sauce near the end.
- Why is my skin not getting crispy?
- The chicken was probably too wet or crowded, so steam kept the skin soft instead of crisping it. Next time, dry very well, use a rack, and leave a little space between pieces on the pan.
- What if my sauce starts to burn?
- Move the pan to a lower oven rack or tent loosely with foil so the surface cools slightly. You can also turn the oven down 25°F and add a splash of water to the pan for steam.
Serving Suggestions
These BBQ chicken drumsticks love a side of cornbread, cool coleslaw, or grilled corn for a backyard dinner.
For a fun twist, brush on smoky honey barbecue sauce and finish with a squeeze of lime over the chicken.
More pairings:
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