BBQ Baked Chicken Legs with a Sticky Glaze

BBQ Baked Chicken Legs

These bone-in drumsticks finish with a thick, glossy BBQ glaze, a few darker caramelized edges, and sliced green onions. Bake them mostly without sauce, then brush on two short coats near the end. The chicken has time to brown before the sugary sauce can scorch.

Expect about 45 to 55 minutes of baking, though larger drumsticks may take longer. Use a thermometer to decide when to add the sauce and when the chicken is done; glaze color alone will not tell you.

Ingredients for BBQ Baked Chicken Legs

• 3 pounds bone-in, skin-on chicken drumsticks, about 8 to 10 (1,350g)
• 1 tablespoon olive oil, plus a little more for the foil
• 1 teaspoon kosher salt, adjusted for the saltiness of the BBQ sauce and the type of salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup barbecue sauce, divided (about 180g)
• 2 to 3 green onions, thinly sliced

Yield: 4 to 5 servings. Time: About 15 minutes prep, 45 to 55 minutes baking, and 5 minutes resting.

How to Bake BBQ Chicken Legs

1. Prepare the pan: Fully preheat the oven to 400°F (205°C) with a rack in the center. Line a large rimmed baking sheet with foil and lightly oil the foil.
2. Season the chicken: Pat the drumsticks dry. Toss with the tablespoon of oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Arrange in one layer with space between pieces so they brown rather than steam. Use two baking sheets if needed.
3. Bake before saucing: Bake uncovered, turning once about halfway through this stage. Start checking the thickest pieces after 25 to 30 minutes. Continue baking without sauce until they reach roughly 150°F (65°C), usually after 30 to 35 minutes. Keep the thermometer tip in the thickest meat, away from the bone.
4. Add the first coat: If substantial liquid has collected on the pan, carefully pour it off. Brush about 1/2 cup of the BBQ sauce over the exposed surfaces of the drumsticks. Bake for 8 to 10 minutes.
5. Finish the glaze: Brush on the remaining 1/4 cup sauce and bake for another 5 to 8 minutes. The sauce should cling to the chicken and look shiny, with a few darker spots but no extensive charring. Check several drumsticks; each should reach at least 165°F (75°C) in the thickest meat without the thermometer touching bone. Return underdone pieces to the oven. If the sauce darkens too quickly, loosely shield the chicken with foil while it finishes cooking.
6. Rest and serve: Rest for about 5 minutes. Pile the whole drumsticks on a large platter and scatter the sliced green onions over the top.

When to Add the BBQ Sauce

Wait until the chicken is roughly 150°F before glazing it. If it is well below that temperature at the first check, keep baking without sauce and check again. Applying sauce for the entire bake can scorch it; two brief finishing coats build a thicker glaze with less time in the hot oven.

Drying the drumsticks, leaving gaps between them, and pouring off substantial pan juices help keep the glaze from turning watery. Pile the pieces together only after baking. The sauce will soften the browned skin, so expect a sticky coating rather than a crunchy one. For a crumb-coated alternative, see these crispy oven-baked chicken drumsticks.

How to Tell When Chicken Legs Are Done

Insert an instant-read thermometer from the side into the thickest part of the meat, keeping its tip clear of the bone. Check more than one drumstick, especially if the pieces differ in size. Cook each to at least 165°F, even if the glaze already looks finished; larger pieces may need more than the estimated baking time.

Serving and Variations

Serve the platter with corn on the cob and potato salad, or with roasted potatoes and green beans. Offer extra BBQ sauce separately for dipping.

For a little heat, add a pinch of cayenne to the dry seasoning. For a less-sweet version, use a lower-sugar BBQ sauce; it may thicken and brown differently, so watch the glaze and use the chicken’s temperature to judge doneness. For a different sticky glaze, try brown sugar garlic chicken drumsticks.

Storing and Reheating Leftovers

Refrigerate cooled chicken in an airtight container for up to 3 days, or freeze it in a freezer-safe container for up to 3 months. Thaw frozen cooked chicken in the refrigerator before reheating.

Reheat on a lined baking sheet in a 350°F (175°C) oven until thoroughly hot. The time depends on the size and starting temperature of the drumsticks. Add fresh sliced green onions after reheating.

Nutrition

Approximate, based on 5 servings: 390 calories, 35g protein, 21g fat, and 16g carbohydrates per serving. Per 100g of edible chicken and glaze, excluding bones: approximately 230 calories, 21g protein, 12g fat, and 9g carbohydrates. Values vary with drumstick size, edible yield, and BBQ sauce.