Oven Barbecue Chicken Drumsticks

I love barbecue chicken. My favorite recipe is this one I cook on the grill with homemade BBQ sauce but there is not always time for a recipe that takes an hour and a half. Enter the recipe I'm sharing today, which is one I pulled from Martha Stewart's Everyday Food magazine a few years ago and I've made many times since. There's still a homemade BBQ sauce but it's really quick to make while the chicken cooks. Hope you enjoy!


Time: 1 hour plus 5 minutes
Serves: 2

Ingredients

• 5 chicken drumsticks
• 1 TBSP chili powder or BBQ rub (see my other Barbecue Chicken recipe for a rub)
• kosher salt and pepper

Sauce

• 1 12 oz bottle of chili sauce (will find this with the ketchup)
• 1/4 cup white vinegar
• 1/4 cup brown sugar
• 2 TBSP spicy brown mustard
• 1 TBSP yellow mustard
• small squeeze of Sriacha

Prep

1. Preheat oven to 450°.
2. Arrange drumsticks in a baking dish. Rub all over with chili powder or BBQ rub and season generously with kosher salt and pepper.

Cook

1. Bake the chicken for 35-40 minutes. I suggest setting a timer.
2. Meanwhile, make your barbecue sauce: In a small saucepan over medium-high heat, whisk together chili sauce, vinegar, sugar, and mustards.

3. Turn the burner to high to bring your sauce to a boil, then reduce to medium-low, and simmer 2 minutes then turn the heat off.
4. Set aside about 1/2 cup of your sauce to brush on your chicken when you take it out of the oven. No need to brush the undersides of the legs the first time - you'll flip them over in a bit.
5. After you've coated the tops of your chicken with sauce, return the chicken to the oven for 5 minutes.
6. Remove it again and use tongs to flip your chicken over. Then coat this side with more sauce.
7. Return to the oven for 3-5 minutes more, then take it out. Serve with extra sauce on the side.