I’m sharing my Baked BBQ Drumsticks recipe that skips the grill, keeps things simple, and costs just $1.51 per serving.

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I never meant to make something this addictive but here we are. I take simple chicken drumsticks, slather them in your favorite barbecue sauce and shove them in the oven, then pretend it was all accidental.

The skin comes out sticky and slightly charred like you cooked over coals, only without leaving the backyard soaked in smoke. People ask if it’s one of my Drumstick Wings Chicken Recipes or a fresh take on Baked Bbq Drumsticks and I never give the same answer twice, because I keep finding tiny tweaks that somehow make it better, even when I think I messed up.

Ingredients

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Dark meat rich in protein, fills you up, higher fat than breast, still tasty.
Sweet, tangy coating, adds sugars and flavor, can be high in calories.
Adds caramel sweetness, boosts browning, mostly simple carbs, use sparingly though.
Adds healthy fats and helps crisp skin, but its still calorie dense.
Adds bright sour tang, cuts richness, tiny calories and some probiotic claims.
Smoky depth without heat, adds color and savory note, low in calories.
Optional kick, small amount adds heat and boosts metabolism slightly, use careful.
Umami punch, tangy salty notes, tiny amount goes long way, boost savory depth.
Dry garlic flavor, adds savory punch, blends well, can taste processed if overused.

Ingredient Quantities

8 chicken drumsticks (about 2 to 2 1/2 pounds)

1 cup barbecue sauce (use your favorite)

2 tablespoons olive oil

2 tablespoons brown sugar, packed

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon cayenne pepper, optional for heat

Cooking spray or a little extra oil for the baking sheet

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with foil or parchment; lightly coat with cooking spray or a little olive oil so the drumsticks wont stick.

2. Pat the 8 drumsticks dry with paper towels, that helps the skin crisp up, then sprinkle them with a little of the kosher salt and black pepper.

3. In a bowl mix 1 cup barbecue sauce, 2 tablespoons olive oil, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 to 1/2 teaspoon cayenne if you want heat. Stir until sugar dissolves.

4. Put the drumsticks in a large bowl or zip top bag and pour about three quarters of the sauce over them, toss to coat well; reserve the rest of the sauce for basting so it doesnt get contaminated.

5. Let them sit at room temp for 15 to 30 minutes or refrigerate for a few hours to overnight if you got the time. If refrigerated bring back to room temp 20 minutes before baking.

6. Arrange the drumsticks on the prepared sheet spaced apart, skin side up; for extra crispiness use a wire rack on the sheet so air can circulate. Spray or brush a little oil on the skin if it looks dry.

7. Bake at 425°F for about 35 to 40 minutes, turning once halfway through and brushing with some of the reserved sauce when you turn them. In the last 3 to 5 minutes brush again and (optional) switch to broil for 1 to 3 minutes to caramelize the sauce, watching closely so it doesn’t burn.

8. Check that thickest part of a drumstick reads 165°F with a meat thermometer, let rest 5 minutes so juices redistribute, then serve with any extra warmed sauce on the side.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet lined with foil or parchment, lightly oiled
3. Wire rack that fits the sheet (optional for extra crispiness)
4. Large mixing bowl or a large zip top bag for tossing the drumsticks
5. Measuring cups and measuring spoons
6. Small bowl and a whisk or spoon to mix the sauce
7. Pastry brush or silicone brush for basting
8. Tongs for turning the drumsticks
9. Instant read meat thermometer and paper towels for patting dry

FAQ

Q: How long do I bake these drumsticks and how do I know they're done?

A: Bake at 425°F (218°C) for about 35 to 40 minutes, turning once about halfway. They're done when an instant read thermometer reads 165°F (74°C) in the thickest part and juices run clear, or the meat pulls away from the bone a bit.

Q: How can I get the skin really crispy?

A: Pat the drumsticks dry before you oil and season them, don't overcrowd the pan, and use a wire rack if you got one so air circulates. The high temp helps too, and if you want more color hit them under the broiler for 1 to 2 minutes at the end but watch closely so they don't burn.

Q: Can I marinate them ahead of time?

A: Yes, you can toss the drumsticks in the sauce and let them sit in the fridge for 30 minutes up to 24 hours for more flavor. If you marinate longer than that the acid in the vinegar can start to change the texture, so don't go too crazy.

Q: What if I want them less spicy or sweeter?

A: Leave out the cayenne to make them mild, or add a little extra brown sugar or honey to boost sweetness. Taste your barbecue sauce first, cause some store brands are already sweet or spicy, adjust from there.

Q: Can I use other cuts or cook them in an air fryer?

A: Sure, bone-in thighs work almost the same, bone-in breasts will need less time, and boneless pieces cook faster so watch temps. For an air fryer try 400°F for about 18 to 22 minutes, flipping halfway, but thickness varies so check with a thermometer.

Q: How should I store leftovers and reheat them?

A: Cool then store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat in a 350°F (175°C) oven for 15 to 20 minutes until hot, or use the microwave for a quick fix though the skin won't be crispy.

Oven Drumsticks Recipe Substitutions and Variations

Barbecue sauce: use a ketchup glaze. Mix about 3/4 cup ketchup with 2 tablespoons honey or brown sugar, 1 tablespoon apple cider vinegar and 1 teaspoon smoked paprika, then use in place of the 1 cup BBQ sauce.
Brown sugar: swap with 2 tablespoons white sugar plus 1 tablespoon molasses, or use 2 tablespoons honey or maple syrup, reduce other liquids a tad if you use a liquid sweetener.
Worcestershire sauce: replace with 1 tablespoon soy sauce plus 1 teaspoon lemon juice or vinegar, or just use 1 tablespoon tamari for a gluten free option.
Smoked paprika: if you dont have it use regular paprika plus 1/8 teaspoon ground cumin or a few drops of liquid smoke, or use chipotle powder for a smokier spicy kick.

Pro Tips

– Pat them super dry and if you can, leave them uncovered in the fridge for a couple hours before cooking, it really tightens the skin and helps it crisp. For an extra pro trick toss the drumsticks lightly with a very small amount of baking powder (not baking soda) mixed into your dry spices — about a teaspoon or so for the whole batch — it helps the skin brown and crisp up faster.

– Keep some sauce completely separate for serving, and any sauce that touched raw chicken should be boiled for a minute or two before you use it as a dip. If you want a sticky glaze, simmer a little of the reserved sauce down to thicken it then brush on in the last few minutes so it caramelizes without burning.

– Cook with good air circulation, a wire rack on the sheet works wonders, and give the pieces space so hot air can get around them. If your oven has a convection setting use it, it speeds up browning, just watch closely because sugars in the sauce can burn fast.

– Finish fast under high heat to get that caramelized crust but keep a close eye because the sugar will go from perfect to burnt really quick, and always rest the drumsticks a few minutes after they come out so the juices settle — tent loosely with foil if you want to keep them warm.

Oven Drumsticks Recipe

Recipe by Sarah level

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I’m sharing my Baked BBQ Drumsticks recipe that skips the grill, keeps things simple, and costs just $1.51 per serving.

Servings

servings

Calories

255

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Rimmed baking sheet lined with foil or parchment, lightly oiled
3. Wire rack that fits the sheet (optional for extra crispiness)
4. Large mixing bowl or a large zip top bag for tossing the drumsticks
5. Measuring cups and measuring spoons
6. Small bowl and a whisk or spoon to mix the sauce
7. Pastry brush or silicone brush for basting
8. Tongs for turning the drumsticks
9. Instant read meat thermometer and paper towels for patting dry

Ingredients

8 chicken drumsticks (about 2 to 2 1/2 pounds)
1 cup barbecue sauce (use your favorite)
2 tablespoons olive oil
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, optional for heat
Cooking spray or a little extra oil for the baking sheet

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment; lightly coat with cooking spray or a little olive oil so the drumsticks wont stick.
Pat the 8 drumsticks dry with paper towels, that helps the skin crisp up, then sprinkle them with a little of the kosher salt and black pepper.
In a bowl mix 1 cup barbecue sauce, 2 tablespoons olive oil, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 to 1/2 teaspoon cayenne if you want heat. Stir until sugar dissolves.
Put the drumsticks in a large bowl or zip top bag and pour about three quarters of the sauce over them, toss to coat well; reserve the rest of the sauce for basting so it doesnt get contaminated.
Let them sit at room temp for 15 to 30 minutes or refrigerate for a few hours to overnight if you got the time. If refrigerated bring back to room temp 20 minutes before baking.
Arrange the drumsticks on the prepared sheet spaced apart, skin side up; for extra crispiness use a wire rack on the sheet so air can circulate. Spray or brush a little oil on the skin if it looks dry.
Bake at 425°F for about 35 to 40 minutes, turning once halfway through and brushing with some of the reserved sauce when you turn them. In the last 3 to 5 minutes brush again and (optional) switch to broil for 1 to 3 minutes to caramelize the sauce, watching closely so it doesn't burn.
Check that thickest part of a drumstick reads 165°F with a meat thermometer, let rest 5 minutes so juices redistribute, then serve with any extra warmed sauce on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.