Sunday, March 4, 2012

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

  • 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
  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.
  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.


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