These oven-baked BBQ wings have browned skin beneath a thick, glossy glaze. The bone-in flats and drumettes bake unsauced first, giving the skin time to brown before the sugary sauce goes on. A short finishing bake makes the sauce sticky and lightly caramelized; a little sauce reserved in a clean bowl adds shine just before serving. The finished wings are generously sauced rather than dry-crisp, with sliced green onions on top.

Prep: 15 minutes | Cook: about 45–53 minutes | Total: about 1 hour to 1 hour 10 minutes | Servings: 4 appetizer servings

Ingredients for BBQ Chicken Wings

• 2 pounds thawed, bone-in chicken wing flats and drumettes (900g)
• 2 teaspoons aluminum-free baking powder, not baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup thick barbecue sauce (180g), divided
• 2 green onions, thinly sliced

Use a thick barbecue sauce that will cling to the wings; a thin sauce may run off. For heat, add an optional pinch of cayenne to the dry seasoning. If you omit the baking powder, dry and space the wings carefully, but expect less crisping before they are glazed.

How to Bake BBQ Chicken Wings

1. Prepare the oven and pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet and set a lightly greased, oven-safe wire rack over it.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, smoked paprika, garlic powder, and black pepper until evenly coated. Arrange in a single layer on the rack, leaving space between pieces. Use a second pan and rack if needed rather than crowding them.
3. Bake until browned: Bake uncovered for about 40–45 minutes, flipping halfway through. Start checking around 35 minutes. Before adding sauce, the skin should be browned and the thickest meaty parts should reach at least 165°F (75°C) on an instant-read thermometer, without touching bone. Larger wings may need more unsauced baking time.
4. Glaze briefly: Before any sauce touches the chicken, reserve 1/4 cup in a clean bowl. Brush the wings with the remaining 1/2 cup and return them to the oven for 5–8 minutes. Watch closely: the glaze should be glossy and tacky, with a few darker caramelized spots. Remove the wings promptly if the sauce begins to blacken.
5. Finish and serve: Let the wings stand for about 3 minutes, then toss lightly with the reserved clean sauce. Pile them in a shallow serving pan and scatter the green onions over the top.

How to Keep BBQ Wings from Getting Soggy

Dry wings and space them on a rack so hot air can circulate and the skin can brown. If they still look pale near the end of the initial bake, give them more time before glazing. Once coated with sauce, the skin will be sticky rather than as crisp as an unsauced wing.

When to Add the BBQ Sauce

Wait until the wings are browned and cooked through before brushing on the sauce. Its sugar can burn during a long bake, so the finishing stage is brief. Keep the sauce reserved for the final toss separate from any brush, spoon, or bowl used on the chicken.

For a tangier wing flavor, try these oven-baked Buffalo chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings in an airtight container for up to 3–4 days. Reheat them in the oven until hot throughout and the sauce is sticky again. Microwaving will soften the skin further.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 360 calories, 24g protein, 19g fat, and 22g carbohydrates. Approximate per 100g of edible wings and sauce: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values are estimates; the amount of edible meat on the wings and the barbecue sauce used will affect the totals.

These Crockpot BBQ ribs cook in substantial, bone-in sections until the meat is tender but still sturdy enough to lift onto a platter. Baby back ribs, seasoned salt, and bottled barbecue sauce are the only ingredients. Seasoned salt fills the third-ingredient role without adding soda or another liquid to the slow cooker.

Save some sauce before it touches the raw pork. Brushing that clean sauce onto the cooked ribs gives them a thick, glossy coating, even after the sauce in the cooker has thinned with pork juices. A brief broil can set the glaze, but it’s optional.

Ingredients for Crockpot BBQ Ribs

• 1 rack baby back pork ribs, about 2 to 2 1/2 pounds (about 1kg)
• 1 teaspoon seasoned salt, or a little less if the barbecue sauce is particularly salty
• 1 1/2 cups bottled barbecue sauce (about 360g), divided

Yield: 4 servings. Prep time: 15 minutes. Cook time: 6 to 8 hours on LOW, plus an optional 2 to 4 minutes under the broiler.

How to Make Crockpot BBQ Ribs

1. Prepare the ribs: If a thin, papery membrane covers the bone side, slip a small knife under one edge and pull it off, using a paper towel for grip. Skip this if the membrane has already been removed. Cut the rack into substantial two- to four-bone sections that fit in a 6-quart slow cooker with the lid fully closed.
2. Season and sauce: Set aside 1/2 cup barbecue sauce in a clean container before handling the raw ribs. Sprinkle the sections with seasoned salt. Arrange them against the cooker wall or in a loose stack, then spread the remaining 1 cup sauce over them. Do not add water or soda.
3. Cook until tender: Cover and cook on LOW for 6 to 8 hours without stirring or flipping. Start checking at 6 hours. A fork should enter the meat easily, the sections should bend, and you may see some meat pull back from the bones. If the ribs are still tough, continue cooking and check periodically.
4. Brush and serve: Slide a broad spatula under each section and use tongs to guide it onto a platter. Brush with the reserved sauce and serve. For a more set glaze, preheat the broiler on high while transferring the ribs to a foil-lined rimmed baking sheet. Brush with sauce, then broil for 2 to 4 minutes, watching closely, until it bubbles and develops a few darker spots. Rotate the pan if it browns unevenly. Let stand about 5 minutes before serving.

How to Prep Ribs for the Crockpot

Some racks are sold with the membrane already removed, so check the bone side before trying to peel it away. Cutting the rack before cooking lets the lid close without forcing it and leaves you with bone-in sections that are easier to lift and serve.

When Are Slow Cooker Ribs Done?

The 6-to-8-hour window is a guide: rack thickness and how the sections fit in the cooker affect the timing. For ribs that hold their shape on a platter, stop when the meat yields easily to a fork and the sections bend but can still be lifted with support. Cooking longer makes them softer and more likely to break during transfer. Spareribs can also be used, but they may need longer than baby backs; judge them by tenderness.

Getting a Glossy BBQ Finish

Pork juices loosen the sauce in the cooker. The reserved, untouched sauce clings to the cooked ribs for a thicker-looking finish. Brushing is enough for saucy ribs; broil only if you want the coating more set, and watch closely because sweet barbecue sauce can scorch quickly.

Serving and Storing Leftover Ribs

Serve with any remaining clean barbecue sauce. Coleslaw and potato salad, or corn and baked beans, make simple sides. For another slow-cooker pork dinner, try Crock Pot Pork Loin.

Refrigerate leftover ribs in an airtight container for 3 to 4 days, or freeze in a freezer-safe container for up to 3 months. To reheat, cover with a little barbecue sauce and warm gently until hot throughout. Avoid prolonged reheating, which can dry the meat.

Nutrition

Approximate per serving (1/4 of the recipe): 515 calories, 30g protein, 27g fat, and 38g carbohydrates. Approximate per 100g of edible cooked ribs with sauce: 310 calories, 18g protein, 16g fat, and 23g carbohydrates. These estimates vary with the amount of bone and fat, the sauce used, and how much sauce remains in the cooker.

Golden edges, bubbly mozzarella and cheddar, barbecue-coated chicken, and thin red onion make this a sheet-pan pizza to cut into generous squares. Toss the fully cooked chicken with sauce before adding it so it stays coated during the hot, brief bake. Spread the toppings evenly and keep the sauce layer thin: a heavy layer can leave the center soft. Dough thickness and ovens vary, so use the crust and cheese—not just the timer—to judge when it’s done.

Ingredients for BBQ Chicken Pizza

• 1 lb pizza dough, store-bought or homemade (about 450g)
• 1 tablespoon olive oil, for the pan
• About 3/4 cup barbecue sauce, divided (200g)
• 2 cups cooked chicken, chopped or shredded (about 10 oz; 285g)
• 2 cups shredded low-moisture mozzarella (200g)
• 1 cup shredded cheddar (110g)
• 1/2 small red onion, thinly sliced (55g)
• About 1/4 cup loosely packed fresh basil leaves or small sprigs (10g)

Optional: A pinch of crushed red pepper flakes for the pizza, or ranch dressing for dipping.

How to Make BBQ Chicken Pizza

1. Preheat the oven: Heat the oven fully to 500°F (260°C). Lightly coat a rimmed sheet pan with the olive oil.
2. Stretch the dough: Stretch it into a broad rectangle that reaches close to the pan edges, keeping the center fairly even. Transfer it to the pan. If the dough springs back, cover it, let it rest briefly, and stretch it again.
3. Sauce the chicken: Toss the fully cooked chicken with enough barbecue sauce to coat it without leaving excess sauce in the bowl. Reserve some sauce for the dough and a light finishing drizzle.
4. Add the toppings: Spread a thin, even layer of barbecue sauce over the dough, leaving a narrow border. Add the mozzarella and cheddar, then distribute the chicken and red onion evenly. Avoid piling sauce or toppings in the center. If using red pepper flakes, sprinkle them over the cheese.
5. Bake: Bake uncovered, checking the crust and cheese at 10 minutes. Rotate the pan if one side is browning faster. Bake for about 13–15 minutes total, or until the edges are deep golden, the cheese is melted and bubbling with a few browned spots, and the center of the crust is baked through. A thicker crust may need longer.
6. Finish and slice: Let the pizza rest for 3–5 minutes so the cheese settles slightly. Scatter the basil over the top, add a light drizzle of reserved barbecue sauce, and cut into generous squares or rectangles.

How to Keep the Chicken Moist

Use fully cooked chicken; the short pizza bake is not intended to cook raw chicken. Coating the chicken with barbecue sauce before assembly helps protect it as it heats again. Once the crust is baked through and the cheese is bubbling, remove the pizza rather than leaving it in the oven longer.

How to Tell When the Crust Is Done

Check both the edges and the center. Deep-golden edges and bubbling cheese are good signs, but a thick center can still be doughy. If needed, give the pizza more time and check often so the edges do not overbrown. Rotating the pan helps when one side cooks faster.

Crust and Cheese Options

For a prepared pizza crust, follow its package temperature and baking time instead of the raw-dough directions above. You can use all mozzarella in place of the mozzarella-cheddar blend, or substitute another melty cheese such as gouda. Keep the sauce and toppings moderate whichever crust you use.

Serving, Storing, and Reheating

Serve hot, with extra barbecue sauce or ranch dressing for dipping if desired. A simple green salad works well alongside it.

Refrigerate leftover slices in a tightly covered container for up to 5 days; they are best earlier. Reheat in a 350°F (175°C) oven until hot, covering loosely with foil if the cheese browns too quickly. A microwave is faster but leaves the crust softer.

Baked, cooled slices can be wrapped tightly and frozen in a freezer container or bag for up to 3 months. Thaw in the refrigerator, then reheat until hot. The cooked chicken can be prepared ahead, but assemble and bake the pizza close to serving for the best crust texture.

Nutrition

Approximate nutrition per serving, based on 1/8 of the pizza: 375 calories, 25g protein, 14g fat, and 39g carbohydrates. Approximate nutrition per 100g: 230 calories, 15g protein, 8g fat, and 24g carbohydrates. Values vary with the dough, barbecue sauce, and cheese used.

Each serving starts with a whole baked sweet potato, split open so its fluffy orange flesh surrounds a generous mound of BBQ chicken. The chicken browns in a skillet before a short uncovered simmer turns the barbecue sauce into a thick coating. Add shredded cheese while the filling is hot, then finish with fresh green onions.

Ingredients for BBQ Chicken Sweet Potato Bowls

• 4 large sweet potatoes, about 10 to 12 ounces each (about 1,250g total)
• 2 tablespoons olive oil or avocado oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces (about 675g)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup barbecue sauce (about 240g)
• 1 cup shredded cheddar-Jack cheese (about 115g)
• 4 green onions, thinly sliced

Choose similarly sized sweet potatoes so they finish baking together. Chicken thighs stay juicier; if using breasts, check their temperature promptly to avoid overcooking.

How to Make BBQ Chicken Sweet Potato Bowls

Servings: 4   Prep: 15 minutes   Cook: 50 to 65 minutes

1. Prepare the potatoes: Heat the oven to 425°F (220°C). Scrub and dry the sweet potatoes, then pierce each several times with a fork. Rub with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Space them apart on a parchment-lined rimmed baking sheet.
2. Bake until tender: Bake uncovered for 45 to 60 minutes. Start checking at 45 minutes. A fork should slide easily through the thickest center, and each potato should yield when gently squeezed with an oven mitt. Larger potatoes may need more time.
3. Brown the chicken: When the potatoes are nearly tender, toss the chicken with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high heat. Add the chicken in an even layer, working in batches if needed so it browns instead of steaming. Cook for 7 to 10 minutes, turning after the first side browns, until nearly cooked through.
4. Glaze the chicken: Reduce the heat to medium and add the barbecue sauce. Simmer uncovered for 2 to 4 minutes, stirring occasionally, until the sauce looks glossy and clings to the chicken rather than pooling in the skillet. The thickest pieces must reach 165°F (75°C). If the sauce gets too thick before the chicken is done, stir in 1 to 2 tablespoons water.
5. Split and fill: Let the potatoes rest for 5 minutes. Cut a deep lengthwise slit in each and press the ends inward to open them wide, keeping the skins attached. Fluff the flesh with a fork, leaving visible ridges and chunks, then spoon the BBQ chicken over the centers.
6. Melt the cheese: Sprinkle the cheese over the hot chicken. Return the potatoes to the baking sheet and oven for 1 to 2 minutes, just until the cheese softens but individual shreds remain visible. Top generously with green onions and serve.

How to Tell When Sweet Potatoes Are Done

Whole sweet potatoes vary in size, so use tenderness rather than the clock alone. If a fork meets resistance at the center, bake for another 5 to 10 minutes and check again. Fully tender potatoes open easily and have a fluffy interior.

Keep the BBQ Chicken Thick and Saucy

Give the chicken room to brown before adding the sauce. The uncovered simmer then lets excess moisture evaporate so the sauce coats the pieces without soaking the potato. If the filling still looks loose, simmer it briefly longer, stirring often. Watch closely with a very sweet sauce, which can darken quickly.

Optional Toppings

Cheese and green onions are the main finish. For a cool or tangy contrast, serve sour cream, dill pickles, or creamy coleslaw alongside the loaded potatoes. Add hot sauce at the table if desired.

Make-Ahead, Storage, and Reheating

Bake the potatoes and cook the BBQ chicken up to 3 days ahead. Refrigerate them separately in airtight containers, with the sliced green onions in their own container. Reheat the potato and chicken until hot, add the cheese and heat briefly until softened, then finish with green onions. Fully assembled potatoes are best eaten promptly.

Freeze cooled BBQ chicken in an airtight container for up to 2 months. For the best texture, bake fresh sweet potatoes rather than freezing assembled, cheese-topped servings.

Nutrition

Approximate per serving, based on 1 of 4 loaded sweet potatoes made with chicken thighs: 760 calories, 47g protein, 25g fat, and 89g carbohydrates. Approximate per 100g: 150 calories, 9g protein, 5g fat, and 18g carbohydrates. Values vary with potato size, chicken cut, and barbecue sauce; optional toppings are not included.

Whole chicken breasts cook in Coca-Cola and barbecue sauce, then get a fresh coating of sauce before serving. They stay in individual portions rather than being shredded, with a glossy reddish-brown sauce spooned over each piece.

Chicken releases liquid in the slow cooker, thinning the first addition of sauce. Draining that liquid before a short finishing stage helps the fresh sauce cling. Start checking the breasts early with a thermometer so they do not keep cooking after they are done.

Ingredients for Slow Cooker Coca Cola Chicken

• 2 pounds boneless skinless chicken breasts, about 4 to 6 breasts (900g)
• 1/2 cup plus 2 tablespoons regular Coca-Cola, divided
• 1 1/4 cups barbecue sauce, divided (about 300g)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Set aside 3/4 cup of the barbecue sauce and 2 tablespoons of the Coca-Cola for finishing. A thicker barbecue sauce will coat the chicken more generously. Diet Coke may change the sauce’s flavor; regular Coca-Cola is preferred here.

How to Make Slow Cooker Coca Cola Chicken

1. Season the chicken: Arrange the whole breasts in a 5- to 6-quart slow cooker with as little overlap as practical. Sprinkle with the onion powder, garlic powder, and pepper. Add 1/2 cup Coca-Cola and 1/2 cup barbecue sauce, turning the breasts gently to coat.
2. Cook and check early: Cover and cook on LOW for about 4 to 5 hours or HIGH for about 2 1/2 to 3 1/2 hours before finishing. Begin checking the thickest breast after 3 1/2 to 4 hours on LOW or 2 1/2 hours on HIGH; check sooner for thin breasts or a fast-running cooker. Move to the finishing stage when the chicken is approaching 165°F (75°C) in the thickest part.
3. Drain and add fresh sauce: Support each breast from below with a wide spatula or tongs and transfer it to a plate. Carefully discard the thin liquid in the cooker. Return the breasts and gently coat them with the reserved 3/4 cup barbecue sauce mixed with the reserved 2 tablespoons Coca-Cola. Spoon sauce over the tops rather than stirring the chicken.
4. Finish and serve whole: Cover and cook on LOW for about 20 to 30 minutes, switching to LOW first if you used HIGH. Stop as soon as the sauce is hot and the thickest part of each breast reaches 165°F; do not wait out the full time if the chicken is done sooner. Let stand for about 5 minutes if convenient. Loosely overlap the breasts on a serving plate and spoon over the sauce left in the cooker.

Allow roughly 5 to 6 hours total on LOW or 3 to 4 hours on HIGH, but use the temperature of each breast—not the clock—as the final check. Breasts of different sizes may finish at different times; remove any that reach 165°F early. Serve with rice or mashed potatoes and a green vegetable or salad.

Why Drain the Cooking Liquid?

The first addition of barbecue sauce mixes with liquid released by the chicken. Discarding that thin liquid lets the reserved sauce coat the whole breasts instead of running off them. The short slow-cooker finish heats the fresh sauce; it does not reduce or caramelize it.

If the finishing sauce is still too thin, transfer the cooked breasts to a plate and briefly simmer the sauce in a small saucepan until it coats more readily. Spoon it over the chicken before serving.

How to Keep the Chicken Breasts Whole

Tender breasts can break if they are stirred or lifted by one end. Support each piece from below when transferring it, and spoon the sauce over the top instead of tossing the chicken in it.

Leftovers and Reheating

Refrigerate the chicken with its sauce in an airtight container for 3 to 4 days. Reheat gently in a covered skillet over medium-low heat or in short microwave intervals until hot. Add a little barbecue sauce if the coating needs refreshing.

To freeze, cool the chicken completely and pack it with sauce in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

For a different slow-cooker chicken dinner, try Crockpot Santa Fe Chicken Rice Bowls.

Nutrition

Approximate nutrition per serving, based on 6 servings: 280 calories, 34g protein, 4g fat, and 24g carbohydrates. Approximate values per 100g of finished chicken and sauce: 180 calories, 22g protein, 2g fat, and 15g carbohydrates. The barbecue sauce used, the amount of liquid discarded, and the final yield will affect these estimates.

These oven-baked whole wings are coated in a thick, glossy pineapple barbecue glaze. Pineapple juice flavors the sauce without leaving fruit chunks on the wings. Baking the chicken before glazing gives the skin time to brown and keeps the sweet sauce from darkening before the wings cook through.

Prep: 15 minutes | Cook: 50–60 minutes | Total: About 1 hour 5 minutes to 1 hour 15 minutes | Serves: 4 as a main dish or 6 as an appetizer

Ingredients for Pineapple BBQ Chicken Wings

• 2 1/2 pounds whole chicken wings, about 6–8 depending on size (1,150g)
• 3/4 teaspoon kosher salt, adjusted to taste depending on the barbecue sauce
• 1/2 teaspoon black pepper
• 1 cup prepared barbecue sauce (280g)
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons chopped cilantro

Optional: Add 1–2 teaspoons hot sauce to the glaze for a sweet-hot finish. A thin barbecue sauce may need a little longer on the stove to thicken.

How to Bake Pineapple BBQ Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 400°F (205°C). Set a lightly oiled wire rack over a rimmed baking sheet.
2. Season the wings: Pat the wings dry and season with salt and pepper. Arrange them in a single layer with space between them, using a second prepared sheet and rack if needed.
3. Bake before glazing: Bake uncovered for about 40–45 minutes, turning the wings halfway through. Start checking their color and the thickest meaty sections at about 40 minutes. The skin should be browned before the sauce goes on.
4. Thicken the sauce: While the wings bake, combine the barbecue sauce and pineapple juice in a small saucepan. Simmer gently over medium-low heat for about 5–8 minutes, stirring, until the sauce coats the back of a spoon but still spreads easily. Stir in the hot sauce, if using.
5. Glaze and finish: Brush or toss the wings with the sauce, turning them as needed for generous coverage. Return them to the rack and bake for about 10–15 minutes more, until the glaze is shiny and clingy. Watch for overly dark patches. Check the thickest meaty part of a wing without touching bone; the chicken must reach at least 165°F (75°C).
6. Rest and serve: Let the wings stand for about 5 minutes, then pile them on a serving plate and scatter the cilantro lightly over the top.

How to Keep the Pineapple BBQ Glaze on the Wings

Pineapple juice thins barbecue sauce, so simmer the two together before glazing. The sauce should coat a spoon rather than run straight off it; if it still looks watery, let it simmer a little longer. Adding the glaze after the wings have browned gives it a short time to set in the oven. If the sauce starts getting too dark, check the chicken’s temperature instead of leaving it in for the full estimated time.

Whole Wings Versus Split Wings

This baking schedule is for whole wings, and larger pieces may take longer than smaller ones. Split flats and drumettes generally cook faster, so begin checking them earlier. In either case, use browning and a thermometer reading in the thickest meat, away from bone, to judge doneness.

Serving and Storing Leftovers

Serve the wings with rice, or with celery, carrots, and ranch dressing. Pineapple chunks can be offered separately rather than piled over the glaze. For a different sticky finish, try sticky sesame chicken wings.

Refrigerate leftover cooked wings promptly in a covered container. Reheat them thoroughly; the sauce will remain sticky, but the skin will be softer than when freshly cooked.

Nutrition

Approximate nutrition per serving, based on 4 main-dish servings: 460 calories, 30g protein, 23g fat, and 34g carbohydrates. Approximate values per 100g of edible finished wings and sauce: 235 calories, 15g protein, 12g fat, and 17g carbohydrates. Estimates exclude the bones and vary with wing size, barbecue sauce, and how much glaze is eaten.

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.

Thin slices of pear-soy marinated steak sear quickly for these Korean-inspired rice bowls. A wide, hot skillet and small batches give the beef room to brown; a clean portion of the marinade becomes a light glaze after a brief simmer.

Serve the steak over white rice with kimchi, fine carrot strands, and cucumber ribbons rolled into coils. Keep the toppings in separate sections so the warm beef and rice do not soften the fresh vegetables before serving.

Ingredients for Korean BBQ Steak Rice Bowls

• 1 1/2 cups uncooked white rice (280g)
• 1 1/4 pounds flank or sirloin steak (about 575g)
• 1/2 medium Asian pear or ripe Bartlett pear, finely grated or blended, about 1/2 cup (90g)
• 1/3 cup low-sodium soy sauce (80g)
• 1 1/2 tablespoons brown sugar (20g)
• 1 tablespoon toasted sesame oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon neutral high-heat oil, as needed across batches
• 1 large cucumber (300g)
• 1 medium carrot (60g)
• 1 cup napa cabbage kimchi (150g)
• 2 scallions, thinly sliced
• 2 teaspoons sesame seeds

Makes 4 bowls. Allow about 25 minutes of prep and 20 minutes of cooking, plus a 30-minute refrigerated marinade.

How to Make Korean BBQ Steak Rice Bowls

1. Cook the rice: Rinse the rice if desired, then cook it in a medium saucepan according to the package directions. Keep it covered and warm.
2. Mix and reserve the marinade: Stir together the pear, soy sauce, brown sugar, sesame oil, garlic, and ginger until the sugar is mostly dissolved. Pour about 1/4 cup into a clean small saucepan before the marinade touches the beef.
3. Slice and marinate the steak: If the steak is difficult to slice, firm it in the freezer for 15–20 minutes. Cut it across the grain into thin, even strips. Toss with the remaining marinade, cover, and refrigerate for about 30 minutes.
4. Prepare the toppings: Shave the cucumber into long, thin ribbons with a vegetable peeler or mandoline and blot away excess moisture. Cut the carrot into fine matchsticks. Portion the kimchi, scallions, and sesame seeds; roll the cucumber ribbons into loose coils close to serving.
5. Simmer the glaze: Bring the clean, reserved marinade to a gentle simmer over medium heat. Cook for 2–3 minutes, until hot and slightly thickened but still pourable. Set aside.
6. Sear the steak: Heat a wide 12-inch skillet or wok over high heat until very hot. Let excess marinade drip off the beef. Add a little neutral oil, then arrange one batch of strips in a loose single layer. Sear uncovered for about 1–2 minutes per batch, turning once or twice, until browned and cooked to the desired doneness. Start checking after about 1 minute. Transfer each batch out of the pan and let the skillet reheat before adding more beef and oil as needed. Discard the marinade that held the raw beef.
7. Glaze and assemble: Toss the cooked steak with just enough simmered glaze to give it a light shine. Divide the rice among four bowls. Place the steak across the center, kimchi toward the back, cucumber coils at the front-left, and carrot at the front-right. Sprinkle with scallions and sesame seeds.

For whole-muscle beef, USDA guidance is 145°F (65°C) followed by a 3-minute rest. Thin strips are difficult to probe individually; if checking temperature, use a representative thicker piece.

How to Get Thin, Browned Steak Strips

Briefly chilling the steak makes it easier to cut evenly. Slice across the visible muscle fibers so the cooked pieces are easier to chew. Thick pieces will take longer than the thin strips used here, so use browning and doneness cues rather than the clock alone.

If liquid pools in the skillet and the beef turns gray, the batch is too crowded or carrying too much marinade. Give the strips space and let the pan heat back up between batches. The pear and sugar can darken quickly, so remove each batch once the beef is browned and cooked to the doneness you want.

How to Keep the Cucumber Coils Crisp

Thin, flexible ribbons roll more easily than thick ones. Blot them dry, roll them loosely, and keep them away from the wet kimchi until the bowls are assembled.

Variations

For a grilled version, marinate a larger steak, grill it using timing appropriate to its thickness and desired doneness, then rest and slice it across the grain. Do not use the thin-strip skillet timing for a whole steak. A fried or soft-cooked egg or extra heat from gochujang or sriracha can be added at the table; white rice and the listed toppings make the bowl described above.

Make-Ahead and Storage

For packed lunches, refrigerate the rice, beef, cucumber, carrot, kimchi, and glaze promptly in separate covered containers. Assemble shortly before eating to keep the vegetables crisp. No specific storage duration is established for the cooked beef or assembled bowls.

Reheat the rice and beef separately until hot, then add the chilled toppings and as much glaze as desired. Keep the cucumber and carrot out of the hot components until serving.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 675 calories, 38g protein, 25g fat, and 72g carbohydrates. Approximate nutrition per 100g: 145 calories, 8g protein, 5g fat, and 15g carbohydrates. Values vary with the steak cut, cooked rice yield, and amount of marinade and glaze used.

These whole chicken drumsticks finish with a glossy BBQ glaze and scattered charred spots. A two-zone grill lets the chicken cook mostly over gentler heat before a brief turn over the hot side adds color. Brush on the sauce only after browning, so its sugar has less time to scorch. The method works on gas or charcoal grills; use a thermometer to judge doneness because drumstick size and grill heat can change the timing.

Ingredients for Grilled Chicken Drumsticks

• 10 bone-in, skin-on chicken drumsticks, about 3–3½ pounds (about 1,500g)
• 1 tablespoon olive oil or avocado oil, plus a little for the grates
• 1¼ teaspoons kosher salt, or less if the BBQ sauce is salty
• 1½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¾ cup prepared BBQ sauce (about 180g)

For a little heat, add ⅛–¼ teaspoon cayenne to the seasoning. Sweet paprika can replace smoked paprika, though the smoky flavor will be milder. Watch particularly sweet BBQ sauces closely as the glaze sets.

Yield: 5 servings, about 2 drumsticks each. Time: 15 minutes prep, 30–40 minutes cooking, and a 5-minute rest; about 50–60 minutes total.

How to Grill Chicken Drumsticks

1. Set up the grill: Create a hot direct zone and a cooler zone with no flame or coals directly beneath it. Preheat with the lid closed to about 375°F (190°C) to 400°F (205°C). Clean the grates and lightly oil them.
2. Season the chicken: Pat the drumsticks dry with paper towels. Coat with the tablespoon of oil, then season all sides with the salt, smoked paprika, garlic powder, and pepper.
3. Cook over indirect heat: Place the drumsticks on the cooler side with a little space between them. Close the lid and cook for about 25–30 minutes, turning and repositioning every 8–10 minutes. Begin checking the thickest pieces with an instant-read thermometer around 25 minutes, or sooner if they are small or browning quickly. If the skin sticks, give it a little more time to release before turning.
4. Add scattered char: When the chicken is nearly done, move the drumsticks briefly over direct heat. Turn as needed for a few dark patches, about 2–4 minutes total. Move them back to the cooler side if fat flares up or the skin darkens rapidly; it should not be broadly blackened.
5. Glaze and finish: Use BBQ sauce and a brush kept separate from raw-chicken prep to coat all sides. Return the drumsticks to indirect heat, close the lid, and cook for about 3–5 minutes, turning once if needed, until the glaze is shiny and clings to the skin. Check several pieces in the thickest meat without touching bone. Each must reach at least 165°F (75°C); for more tender dark meat, aim for about 175°F (80°C) to 185°F (85°C).
6. Rest and serve: Transfer the drumsticks to a clean platter and rest uncovered for about 5 minutes. Serve whole, loosely arranged so the glaze and char remain visible.

How to Manage Heat on a Gas or Charcoal Grill

On a gas grill, leave one burner off and cook the chicken above that side. On a charcoal grill, bank the coals to one side and cook above the side without coals. Keep the lid closed for most of the indirect cook, then use the hot side briefly for browning.

The cooler zone is also where pieces can finish if the skin darkens before the center is done. If fat causes a flare-up, move the chicken away from the flames and close the lid once they subside. Keep the sauce over indirect heat during the final minutes so it sets without burning.

How to Check Drumstick Doneness

Choose similarly sized drumsticks when possible, but check pieces individually: their size and position on the grill affect when they finish. Insert the thermometer into the thickest meat without touching bone. The 165°F minimum is for safety; the higher range in the method is a texture target, not a safety requirement.

Serving Grilled Chicken Drumsticks

Serve with corn salad, potato salad, grilled vegetables, or tomato-cucumber salad. Offer extra BBQ sauce on the side if desired.

For a separate no-grill recipe, try these BBQ baked chicken legs.

Storing and Reheating Leftovers

Cool leftovers and refrigerate in an airtight container for up to 4 days. Freeze cooled drumsticks in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator.

Reheat in a 350°F (175°C) oven for roughly 10–15 minutes, until heated through. The glaze and skin may soften during storage.

Nutrition

Approximate per serving (2 drumsticks): 430 calories, 43g protein, 20g fat, and 14g carbohydrates. Approximate per 100g of edible prepared chicken and glaze, excluding bones: 215 calories, 22g protein, 10g fat, and 7g carbohydrates. Values are estimates; drumstick size, edible yield, and BBQ sauce vary.

Pork shoulder has the marbling to become tender during a long slow cook, but the thickest part must pull apart easily before it is ready. In this version, the BBQ sauce goes in after shredding, when you can control how much cooking liquid returns to the meat. That keeps the pork strands moist and coated without leaving a puddle on the bun.

Serve the warm pork in soft buns with a generous layer of pale cabbage coleslaw. Assemble the sandwiches just before eating so the slaw stays distinct and the buns hold their shape.

Ingredients for BBQ Pulled Pork Sandwiches

• 3 1/2 lb boneless pork shoulder or pork butt (about 1,600g)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/4 cup water
• 2 tablespoons apple cider vinegar
• 1 1/2 cups BBQ sauce, divided
• 8 soft hamburger or sandwich buns
• About 2 cups prepared shredded cabbage coleslaw, preferably lightly dressed

Optional: 1 to 2 tablespoons chopped fresh parsley or cilantro for serving.

How to Make Crock Pot BBQ Pulled Pork

Yield: About 8 generously filled sandwiches. Prep: 15 minutes. Cook: About 8 to 10 hours on LOW. Total: About 8 hours 25 minutes to 10 hours 25 minutes, depending on when the pork becomes tender.

1. Season the pork: Pat the shoulder dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over the pork.
2. Slow-cook: Place the pork in an approximately 6-quart slow cooker, making sure the lid closes fully. Pour the water and vinegar around the meat; do not submerge it. Cover and cook on LOW for about 8 to 10 hours. If your appliance requires more starting liquid, follow its instructions.
3. Check the center: Begin checking at about 8 hours. Pull at the thickest part with two forks. If the center resists, even though the outside shreds easily, cover and continue cooking on LOW. Check again every 30 to 60 minutes until the center pulls apart readily.
4. Reserve the juices and shred: Transfer the pork to a tray and let it stand for about 10 minutes, until comfortable to handle. Reserve the slow-cooker liquid and skim off excess surface fat. Shred the pork with two forks, discarding large pieces of fat.
5. Sauce the pork: Return the shredded meat to the slow cooker or a large bowl. Toss with 1 1/4 cups BBQ sauce and about 1/4 cup of the skimmed cooking liquid. Add more liquid a little at a time only if the pork looks dry. The strands should be coated, with no substantial pool underneath. Keep the remaining 1/4 cup BBQ sauce for serving, if desired.
6. Build the sandwiches: Pile the warm pork generously onto the bottom buns. Add a visible layer of coleslaw and the optional chopped herb, if using. Set the top buns in place and serve promptly, with the remaining sauce on the side.

How to Tell When the Pork Is Ready to Shred

Test the thickest center of the roast, not just an edge. Two forks should pull the meat apart without leaving a firm core. An optional thermometer reading around 195°F to 205°F (90°C to 95°C) may accompany easy shredding, but tenderness is the deciding cue.

A thick roast or a different-sized slow cooker may need longer than the stated window. If you need to use HIGH, the pork may take roughly 5 to 6 hours; begin checking the center around 5 hours and continue cooking if it resists.

Keep the BBQ Pork Saucy, Not Watery

Shoulder releases plenty of liquid during cooking. Returning all of it to the shredded pork can thin the BBQ sauce and soak the buns. Start with the measured 1/4 cup of skimmed juices, then add small amounts only as needed. If liquid pools under the finished pork, lift the meat out of the excess before making sandwiches.

Pork loin is much leaner and is not a direct substitute for this long-cooked method. Bone-in shoulder can work, but allow for the bone when estimating the amount of meat and expect the cooking time to vary. Taste the sauced pork before adding more seasoning, since BBQ sauces differ in saltiness.

Serving the Pulled-Pork Sandwiches

Choose lightly dressed slaw rather than slaw dripping with dressing, and add it just before serving. For a hearty side, serve the sandwiches with creamy mac and cheese casserole.

How to Store and Reheat Leftover Pork

Refrigerate cooled pork in an airtight container for up to 3 to 4 days. Keep the buns and coleslaw separate, then assemble sandwiches when ready to eat. Reheat the pork gently in a covered pot or slow cooker, adding a splash of reserved cooking liquid or BBQ sauce if it looks dry.

For longer storage, freeze cooled pork in airtight portions for up to 3 months, with a little reserved juice if available. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per sandwich, including one bun, coleslaw, and a share of all the BBQ sauce: 750 calories, 40g protein, 40g fat, and 53g carbohydrates. Approximate values per 100g of finished sandwich: 270 calories, 15g protein, 15g fat, and 19g carbohydrates. Values will vary with the pork’s fat content, discarded fat, bun size, coleslaw, and BBQ sauce.