Barbecue style roasted chicken drumsticks

My family loves ribs but too much red meat isn’t a great thing so I tried out a chicken version. we love it.

JUMP TO RECIPE

YIELD

8 chicken drumsticks

PREP. TIME:

10 min – give or take

ROASTING TIME:

40 min.

Good For:

any day

Introduction

About this Recipe

This recipe became an instant family favourite. When I tried another recipe for drumsticks after this I got a groan and “why didn’t you just make the “good” chicken legs.

Ingredients

8 (4 oz each) skin-on chicken drumsticks (about 2 lb. total weight)  
2 tablespoons olive oil  
1 teaspoon salt
  ½ teaspoon black pepper (fresh ground is best  )
1 teaspoon garlic powder   (or 2 cloves garlic minced)
1 teaspoon onion powder   (or a quarter onion minced)
1 Tablespoon chili powder 
1 teaspoon paprika 
3 Tablespoons Ketchup

2 Tablespoons Worcestershire sauce 
1 T soy sauce
1/8 teaspoon Mustard powder
1/8 teaspoon Celery seed
1/8 ground ginger (or 1/2 inch fresh grated)
1 Tablespoon White Vinegar
1 Tablespoon Lemon
1 teaspoon thyme
2 Tablespoons Brown sugar

Step by Step Instructions

Step 1

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with re-usable non-stick metallic pan liner (just use foil if you don’t have any).

Step 2

In a big bowl (big enough that you can fit all the drumsticks and be able to stir them around) combine all ingredients except the chicken in the bowl and then add the drum sticks.

Mix until the drumsticks are coated. Do this ahead of time for extra flavour. Even the night before (as long as you refrigerate)   place drumsticks on pan, uncovered, keep the liquid left in the bowl to baste with mid way through baking.

Step 3

Arrange the drumsticks in a single layer on the parchment.
Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 to 45 minutes.

RECIPE

Barbecue style roasted chicken drumsticks

Source: Christine Unger

Roasting Time: about 50 minutes

INGREDIENTS

8 (4 oz each) skin-on chicken drumsticks (about 2 lb. total weight)
2 tablespoons olive oil
1 teaspoon salt
  ½ teaspoon black pepper (fresh ground is best  )
1 teaspoon garlic powder   (or 2 cloves garlic minced)
1 teaspoon onion powder   (or a quarter onion minced)
1 Tablespoon chili powder
1 teaspoon paprika
3 Tablespoons Ketchup
2 Tablespoons Worcestershire sauce
1 T soy sauce
1/8 teaspoon Mustard powder
1/8 teaspoon Celery seed
1/8 ground ginger (or 1/2 inch fresh grated)
1 Tablespoon White Vinegar
1 Tablespoon Lemon
1 teaspoon thyme
2 Tablespoons Brown sugar

INSTRUCTIONS

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with re-usable non-stick metallic pan liner (just use foil if you don’t have any).

In a big bowl (big enough that you can fit all the drumsticks and be able to stir them around) combine all ingredients except the chicken in the bowl and then add the drum sticks.

Mix until the drumsticks are coated. Do this ahead of time for extra flavour. Even the night before (as long as you refrigerate)   place drumsticks on pan, uncovered, keep the liquid left in the bowl to baste with mid way through baking.

Arrange the drumsticks in a single layer on the parchment.
Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 to 45 minutes.