Baked Chicken Drumsticks in Barbecue Sauce from the Oven Recipe
These drumsticks taste like they came off a summer American grill, only they cook themselves in the oven. The meat is tender, with a lightly sweet and smoky barbecue flavor, and the skin is nicely browned. This dish is perfect for a family dinner when you don’t want to stand over a pan but need something meaty for everyone.
United States
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Salty
Umami
Smoky
Warming
Filling
Spicy
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4
Ingredients
- chicken drumstick - 8 pieces
- barbecue sauce - 150 g
- honey - 20 g
- oil - 20 ml
- garlic - 2 pieces
- paprika - 1 teaspoon
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
- vinegar - 10 ml
- water - 50 ml
Main Ingredient:
chicken
Preparation
- Pat the chicken drumsticks dry with paper towels and remove any remaining feathers. If needed, score the skin in 1–2 places so the marinade can penetrate better.
- In a bowl, mix the barbecue sauce, honey, oil, garlic pressed through a garlic press, smoked paprika, vinegar, salt, pepper, and water. You’ll get a thick, aromatic marinade.
- Place the drumsticks in a large bowl or zip-top bag, pour over the marinade, and coat each drumstick thoroughly. Set aside for at least 30 minutes, preferably for a few hours in the fridge.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or aluminum foil, place the drumsticks on it skin-side up, and pour over the remaining marinade from the bowl.
- Bake the drumsticks for 30 minutes, then remove the tray, spoon the sauce from the bottom of the tray over the meat, and return to the oven. Bake for another 15 minutes, until the skin is well browned and the meat is tender – when pierced, the juices should run clear.
- If you want the skin even more charred, turn on the grill function in the oven for the last 3–5 minutes, watching carefully so the meat doesn’t burn.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, covered with foil, at 170–180°C until heated through so the meat doesn’t dry out.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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