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Crispy Oven Baked BBQ Chicken Legs with Sweet Tangy Glaze

These oven baked BBQ chicken legs deliver restaurant-quality results with a homemade spice rub and sweet tangy barbecue glaze. The drumsticks come out perfectly crispy on the outside while remaining incredibly juicy and tender on the inside, all cooked on a single sheet pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8-10 chicken drumsticks (about 2-3 pounds)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels - this is crucial for achieving that crispy skin. Place them on a baking sheet lined with parchment paper or a silicone baking mat.
  2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper (if using). Mix thoroughly until all spices are well incorporated.
  3. Sprinkle the spice rub evenly over all sides of the chicken drumsticks, rubbing it into the skin to ensure even coverage. Make sure every drumstick gets a generous coating of the flavorful spice mixture.
  4. Bake the chicken for 25 minutes without any sauce. This allows the skin to crisp up and the spices to develop their full flavor profile.
  5. While the chicken is baking, whisk together the barbecue sauce, apple cider vinegar, honey, and Worcestershire sauce in a small bowl. This creates a perfectly balanced sweet and tangy glaze.
  6. After 25 minutes, remove the chicken from the oven and brush generously with the BBQ glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is caramelized and bubbly.
  7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Notes

For extra crispy skin, place chicken on a wire rack set over the baking sheet. Adjust cayenne pepper to customize heat level. For sticky texture, brush with additional glaze during last 5 minutes of baking. Let chicken rest 5 minutes before serving for maximum tenderness.