Description
Deliciously smoky and tangy BBQ chicken legs baked in the oven for tender, juicy meat with a crispy skin.
Ingredients
Scale
- 12 chicken drumsticks (about 3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 teaspoon liquid smoke (optional)
- 1 cup barbecue sauce (store-bought or homemade)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- In a large mixing bowl, whisk together all marinade ingredients to create the marinade for the chicken legs.
- Pat the drumsticks dry and season with salt and pepper. Coat the chicken drumsticks in marinade and refrigerate for at least 2 hours, up to 6 hours.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with aluminum foil and place a wire rack on top.
- Arrange the marinated chicken legs on the wire rack and brush lightly with olive oil.
- Bake for 25 minutes, allowing fat to render and skin to crisp.
- Meanwhile, strain the marinade into a saucepan, add barbecue sauce, honey, and vinegar, and simmer until thickened.
- After 25 minutes, brush the chicken with glaze and bake for another 10 minutes.
- Brush with glaze again after the additional 10 minutes and bake until the internal temperature reaches 165°F (74°C) or for an additional 10-15 minutes.
- Let rest for 5 minutes before serving.
Notes
For extra flavor, score the chicken skin before marinating. Use a meat thermometer to ensure perfect cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 16g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg