Baked Chicken Legs
Chicken legs in the oven — BBQ Chicken Drumsticks, Parmesan Crusted Drumsticks, Glazed Chicken Legs, Teriyaki Drumsticks — cheap, easy weeknight dinners.
★ lunch
lunchBBQ Chicken Drumsticks 🍗
These drumsticks are a hit at every BBQ. It doesn’t get any better than a perfectly grilled piece of BBQ chicken and this recipe is a simple one that packs a punch!
Breanna StarkIngredients
- 8 Chicken Drumsticks
- 4 tbsp BBQ Rub
- 8 tbsp BBQ Sauce
Instructions
- 1Start by seasoning your drumsticks on all sides. Be sure to get a little bit of seasoning under the skin to make sure your meat is full of flavor. I used the BBQ Ray’s Seasoning, which is a great mix of salt, pepper, and garlic.
- 2Fire up your grill to 350°F and place your chicken directly on the grates.
- 3Let them grill for about 30 minutes, then give them all a flip to let the skin get crispy on all sides.
- 4Once they hit about 155°F internal, mop them all over with your favorite BBQ sauce. I used the BeardBQ Spicy sauce for this recipe because I like a little kick 🔥
- 5Continue to grill them until they hit between 165°F and 170°F internal. Then pull them off and serve them up! ENJOY!
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Open in Pepper →Chicken Legs Are The Weeknight Workhorse
Drumsticks are the cut that never lets you down. They cost little, they stay juicy even if you lose track of the timer, and kids will eat them with their hands without a word of complaint.
Cooks on Pepper reach for this collection on nights when the fridge is bare and there's a bag of legs in the freezer — pat them dry, season heavy, and let the oven do the rest while homework gets done.
Every recipe here is a pan of baked legs, from BBQ Chicken Drumsticks and Sticky bbq chicken legs to Parmesan Crusted Chicken Drumsticks, Glazed Chicken Legs, Soy-Garlic Chicken Drumsticks, and a Sheet Pan Chicken Drumsticks & Vegetables that puts potatoes and onion on the same tray.
Quick Tips
- 1
Pat the skin dry
Blot each drumstick with paper towels before seasoning. Dry skin browns and crisps instead of steaming in the pan.
- 2
Bake hot on a rack
Set the legs on a wire rack over a sheet pan at 400°F so the heat hits all sides and the bottoms don't sit in grease.
- 3
Sauce at the end
Brush on BBQ sauce, honey glaze, or teriyaki during the last 10 minutes so the sugar sets up sticky instead of burning.
- 4
Check the thickest part
Slide a thermometer next to the bone and pull them at 175°F — dark meat is more tender a little past done.
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