Ingredients
- 3-4 lbs chicken drumsticks about 12
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup BBQ sauce I used Kinder's Hickory Brown Sugar
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- Preheat the oven to 400°F. Line a baking sheet with foil and set a wire rack on top.
- Pat the drumsticks very dry with paper towels.
- In a large bowl, toss the drumsticks with the olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika until evenly coated.
- Arrange the drumsticks on the rack and bake for 35–40 minutes, until cooked through and the skin is starting to brown.
- Brush BBQ sauce over both sides and return to the oven for 10–15 minutes, until the sauce is sticky and caramelized and the chicken reaches 165°F at the thickest part.
- Let rest a few minutes, then serve.
Nutrition
Video
Notes
Smoked paprika gives that off-the-smoker flavor, but regular paprika works in a pinch. Cook to a safe minimum of 165°F — dark meat like drumsticks is even juicier closer to 175°F. To make ahead, season and refrigerate up to a day before baking. For a bigger crowd, spread the legs across two racks so they crisp instead of steam.
