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This baked BBQ Chicken Drumsticks recipe is a must-try for any BBQ lover! With easy steps, a few simple ingredients, and a flavor that’s hard to beat, it’s sure to become a family favorite. This recipe is designed to be foolproof, delivering juicy chicken every time, with tips to make it extra crispy or adjust for your taste.
When I need a no-fuss, crowd-pleasing meal, BBQ chicken legs are my go-to. This recipe not only uses minimal ingredients but also includes juicy, tender drumsticks cooked to perfection. Coated with a smoky BBQ sauce and paired with flavorful potatoes, this dish gives you a complete meal that’s as comforting as it is easy to make.
BBQ drumsticks are perfect for both weeknight dinners and gatherings, offering a classic flavor profile with simple ingredients you likely have on hand. So let’s get started on these finger-lickin’ baked BBQ chicken legs!
Table of Contents
Recipe Overview
Cuisine: American
Cooking Method: Oven-baked, broiled finish
Skill Required: Beginner-friendly
Signature Taste: Smoky, savory, sweet
Diet Info: Gluten-free adaptable, low-carb optional
Oven Baked BBQ Chicken Ingredients
Chicken Drumsticks: These provide a tender, juicy base with enough natural fat to stay moist during baking. They’re great for absorbing flavors from marinades and seasonings.
Potatoes: The potatoes complement the chicken, absorbing flavors from the seasonings and BBQ sauce while baking to become tender on the inside and slightly crispy on the outside.
Olive Oil or Butter: Either olive oil or melted butter works as a fat source to help crisp the skin and ensure that the seasonings coat the chicken and potatoes evenly. Butter adds a richer flavor, while olive oil keeps it lighter.
Garlic Powder: Adds a mild, savory garlic flavor that enhances the BBQ sauce without overpowering it.
Smoked Paprika: Gives a smoky depth and vibrant color to the dish. It complements the BBQ sauce beautifully and adds to the “grilled” flavor.
Dried Oregano: Adds a hint of earthy, herbal notes that balances the sweetness of the BBQ sauce and the smokiness of the paprika.
Baking Powder: This is the key to extra-crispy skin, as it helps draw out moisture, allowing the skin to crisp up while baking.
Black Pepper: Adds a touch of heat without overwhelming the other flavors.
Salt: Essential for enhancing the natural flavors of both the chicken and potatoes.
BBQ Sauce: Brushed on after baking, the BBQ sauce caramelizes beautifully, adding a sweet and tangy glaze that elevates the flavor and gives the dish its signature stickiness.
Scroll down for recipe details.
Pro Tip
Olive oil gives a rich flavor, but for even more indulgence, try melted butter. Also, adding baking powder helps achieve a beautiful, crispy exterior—perfect for those who love a crunch.
Step-By-Step Instructions
Prepare the Ingredients
Clean the Chicken: Place the drumsticks in a large strainer. Rinse thoroughly with water, then add a splash of white vinegar for a quick rub (optional, but helps with any odors). Rinse again and pat dry with paper towels.
Cube the Potatoes: Peel and cube the potatoes into 2-inch pieces. Set aside.
Season and Marinate
Create the Marinade: In a large bowl, combine olive oil or melted butter with garlic powder, smoked paprika, dried oregano, baking powder, black pepper, and salt. Whisk until well blended.
Coat the Chicken and Potatoes: Add the drumsticks and potato cubes to the bowl. Mix well with your hands or a spoon to ensure each piece is evenly coated in the marinade.
Bake the Chicken
Arrange and Bake: Place the coated drumsticks and potatoes in a deep baking dish, making sure they’re evenly spread out for even cooking. Cover the dish with aluminum foil.
First Bake: Preheat the oven to 425°F. Bake the drumsticks covered for 30 minutes. Then, lower the oven temperature to 300°F and continue baking for 1 hour. This two-step baking method ensures the drumsticks stay moist yet fully cooked.
Broil for a Perfect Finish
Broil and Glaze: Remove the foil and broil on high for 5-10 minutes to crisp up the skin. Once done, generously brush the chicken with BBQ sauce. Broiling gives an irresistible caramelized finish—perfectly sticky and flavorful.
Serving Suggestions
Mediterranean Dips and Sauces: Hummus and tzatziki are flavorful, creamy accompaniments that balance the smoky BBQ chicken with freshness and zest. These dips add a Mediterranean touch, making the meal feel like a full feast. Pairing chicken with smooth hummus or tangy tzatziki can create a refreshing contrast that enhances each bite.
Rice: If you’re in the mood for something traditional, Lebanese rice with meat or herbs is a satisfying choice that brings an earthy, spiced profile to balance the BBQ flavors
Roasted Vegetables: For a burst of color and nutrition, try a side of roasted vegetables, such as carrots, bell peppers, or zucchini, seasoned with garlic or herbs. Roasted veggies add texture and a touch of sweetness, creating a satisfying and wholesome side dish.
Spicy Cajun Grilled Corn: For a summery twist, grilled corn with Cajun butter brings out a slightly spicy and smoky flavor that matches the BBQ sauce on the drumsticks. The rich golden color and seasoned coating make it a fun and vibrant side for outdoor meals
Light Salads: For a fresh element, serve with a crisp salad like a simple herb salad with kale vinaigrette or a tangy fattoush salad with a citrus dressing. The acidity from the vinaigrette or lemon-based dressing helps cut through the richness of the BBQ chicken, making each bite refreshing
Tips for Perfect Baked BBQ Chicken Legs
Use Baking Powder for Crispiness: The secret to crispy skin lies in the baking powder. When mixed with the marinade, it helps the skin dry out just enough during baking to crisp up nicely under the broiler.
Control Your Sauce: For more intense BBQ flavor, apply the sauce earlier and bake the drumsticks uncovered for the last 10 minutes. For milder flavor, add the sauce after baking.
Broiling Adds Extra Char: Don’t skip the broiling step! It’s essential for that final, caramelized layer of BBQ sauce. Watch closely, as broiling can quickly go from perfectly crispy to burnt.
Variations and Substitutions
- Try Different Spices: Add cayenne pepper or chili powder to the marinade for a spicy twist.
- Swap the BBQ Sauce: Experiment with different sauces—honey mustard, teriyaki, or even a garlic-parmesan glaze.
- Make It Whole30 or Paleo: Use ghee instead of butter, and swap the BBQ sauce for a compliant option, like a no-sugar-added or homemade sauce.
Storage
Refrigerating: Once the chicken legs have cooled, place them in an airtight container and store in the refrigerator for up to 3–4 days.
Separate the Sauce: If you plan to store the BBQ sauce separately, keep it in a small, airtight container. This prevents the chicken from getting overly soggy and allows you to reheat without burning the sauce.
Freezing Option: For longer storage, freeze the chicken legs in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. This prevents sticking and helps maintain their shape.
Reheating Tips: When ready to reheat, preheat the oven to 350°F, cover the chicken with foil, and bake until heated through (about 15–20 minutes). For extra crispiness, remove the foil in the last 5 minutes.
Avoid Microwaving for Crispiness: Although you can microwave the chicken, it may soften the skin. For the best texture, reheating in the oven is recommended.
Frequently Asked Questions (FAQs)
Yes! Store cooked drumsticks in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 300°F until warmed through.
Fresh drumsticks work best, as they cook more evenly. If you’re using frozen, be sure to fully thaw them before marinating.
Ensure the skin is dry before marinating, and don’t skip the baking powder in the marinade. Broiling also helps achieve a crispy finish.
More Easy Chicken Recipes
- Air-Fried BBQ Chicken Wings
- Chicken Roulade With Vegetables
- Chicken Kafta
- Layered Rice Veggie Pilaf with Chicken Thighs (Chicken Kabsa)
- Chicken Sub Sandwich with Garlic Aioli Sauce
- Lebanese Chicken Shish Tawook Sheet Pan
Easy Baked BBQ Chicken Legs
Ingredients
- 4 lb Drum sticks, about 13 pieces
- 2 Potatoes, peeled and cubed
- 1 cup Olive oil, or melted butter
- 1½ teaspoon Smoked paprika
- 1 teaspoon Baking powder
- ⅛ teaspoon Black pepper
- ½ cup Bbq sauce
Instructions
- Preheat oven to 425°F.
- Place the drum sticks in a large strainer. Wash thoroughly with water then rub the drumsticks with a splash of white vinegar. Rinse again with water then dry with paper towel.
- Peel and cube the potatoes into 2 inch cubes. Set aside.
- In a large bowl add the olive oil or melted unsalted butter, garlic powder, smoked paprika, dried oregano, baking powder, black pepper, and salt. Mix well.
- Place the drumsticks and potatoes in the bowl, and using your hands or a large spoon, mix well until the drumsticks and potatoes are well coated.
- Evenly place them in a prepared deep baking dish. Cover with aluminum foil. Place in the oven to bake at 425°F for 30 minutes. Then lower to 300°F and continue to bake for 1 hour. Remove foil and broil on high for 5-10 minutes.
- Remove from oven, then immediately generously brush with bbq sauce. Enjoy with a side of salad, hummus, or rice.
Notes
- Use Baking Powder for Crispiness: The secret to crispy skin lies in the baking powder. When mixed with the marinade, it helps the skin dry out just enough during baking to crisp up nicely under the broiler.
- Control Your Sauce: For more intense BBQ flavor, apply the sauce earlier and bake the drumsticks uncovered for the last 10 minutes. For milder flavor, add the sauce after baking.
- Broiling Adds Extra Char: Don’t skip the broiling step! It’s essential for that final, caramelized layer of BBQ sauce. Watch closely, as broiling can quickly go from perfectly crispy to burnt.
