Barbecue Chicken Drumsticks Recipes

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OVEN BBQ CHICKEN DRUMSTICKS

A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!

Provided by Nichole S

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h10m

Yield 3

Number Of Ingredients 10



Oven BBQ Chicken Drumsticks image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
  • Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
  • Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 443.3 calories, Carbohydrate 20.7 g, Cholesterol 142.3 mg, Fat 22.2 g, Fiber 0.8 g, Protein 39.4 g, SaturatedFat 7.8 g, Sodium 2071.9 mg, Sugar 18.3 g

6 chicken drumsticks
½ cup water
⅓ cup ketchup
⅓ cup white vinegar
¼ cup brown sugar
4 teaspoons butter
2 teaspoons salt
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste

BARBECUED CHICKEN DRUMSTICKS

A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h5m

Number Of Ingredients 8



Barbecued Chicken Drumsticks image

Steps:

  • Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
  • Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.
  • Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

8 chicken drumsticks (about 3 pounds)
1 tablespoon chili powder
Coarse salt and ground pepper
1 bottle tomato-based chili sauce (12 ounces)
1/4 cup distilled white vinegar
1/4 cup packed light-brown sugar
2 tablespoons instant espresso powder (optional)
2 tablespoons spicy brown mustard

BAKED BBQ CHICKEN DRUMSTICKS

These baked barbeque chicken drumsticks are ready in less than 50 minutes and taste sweet, tangy, and juicy. I used Baby Ray's® barbeque sauce for ease and convenience but feel free to use homemade barbeque sauce.

Provided by Yoly

Categories     Chicken Legs

Time 50m

Yield 3

Number Of Ingredients 9



Baked BBQ Chicken Drumsticks image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  • Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 724.8 calories, Carbohydrate 46.2 g, Cholesterol 183.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 43.9 g, SaturatedFat 8.1 g, Sodium 2236.3 mg

1 ½ pounds chicken drumsticks
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
1 ½ cups barbeque sauce (such as Sweet Baby Ray's®), or more to taste

BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS

Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.

Provided by Susan Kim

Time 2h

Yield 4 servings

Number Of Ingredients 14



Buldak-Style Barbecue Chicken Drumsticks image

Steps:

  • Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
  • Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
  • Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
  • Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

⅔ cup gochujang (Korean hot pepper paste)
½ cup soy sauce
⅓ cup brown rice vinegar or unseasoned rice vinegar
⅓ cup sugar
¼ cup fish sauce
¼ cup gochugaru (coarse Korean red pepper powder)
¼ cup grapeseed or vegetable oil, plus more for grill
¼ cup Worcestershire sauce
3 Tbsp. toasted sesame oil
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
2 Tbsp. ground coriander
2 tsp. freshly ground black pepper
12 large chicken drumsticks (about 3 lb.)
Steamed white rice (for serving)

SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS

This recipe was given to me by a friend and I love it because it is very quick and easy to make & the taste is FABULOUS. Use your favorite BBQ sauce. This is best if you can let the chicken marinate all day or even better overnight. Cooking time includes both parts.

Provided by pterron94

Categories     Poultry

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 3



Super Easy Barbecue Chicken Drumsticks & Thighs image

Steps:

  • PART ONE.
  • In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
  • PART TWO.
  • Put chicken inside Dutch Oven or other large pot with lid.
  • Fill with water until water is about 2 inches higher than chicken.
  • Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
  • Pour chicken & water into colander to drain water.
  • Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
  • Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
  • Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
  • Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
  • Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
  • PART THREE.
  • Preheat oven to 400 degrees.
  • Place coated pieces on greased oblong pan.
  • Bake for 40 minutes (tastes even better if done on a grill).

5 chicken drumsticks, with skin on
5 chicken thighs, with skin on (bone in)
2 cups barbecue sauce (you can eyeball it)

EASY HONEY BARBECUE CHICKEN DRUMSTICKS

This recipe is just as delicious using any part of the chicken! I have even added in some grape jelly and ketchup to the tomato sauce and couple of seeded jalapeno peppers for heat, you can adjust the sauce to the sweetness that you desire.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15



Easy Honey Barbecue Chicken Drumsticks image

Steps:

  • Season chicken legs with seasoning salt and pepper.
  • In a fry pan with oil, brown the chicken legs on all sides.
  • Place the chicken legs in a greased casserole dish.
  • Sprinkle with chopped onions and garlic (if using).
  • In a bowl combine all remaining ingredients; mix well, and then pour over the chicken (mix slightly to coat the chicken legs).
  • Bake in a 350 degree oven for about 40-45 minutes, or until the chicken legs are done.
  • *Note* if you find that the sauce is too thin at the end of cooking, place the chicken in a large bowl, and transfer the sauce to a saucepan to boil down and reduce slightly for about 30 minutes.

Nutrition Facts : Calories 713.2, Fat 37, SaturatedFat 10.4, Cholesterol 251.2, Sodium 754.7, Carbohydrate 37.2, Fiber 2.2, Sugar 29.9, Protein 56.7

4 -5 lbs chicken legs (skin on or off)
seasoning salt
pepper
oil (for frying)
2 large onions, chopped
1 -2 tablespoon fresh minced garlic
2 medium green bell peppers, seeded and sliced (optional)
2 (8 ounce) cans tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup brown sugar (or to taste) (optional)
1 -2 tablespoon prepared yellow mustard (optional)
1/4 cup Worcestershire sauce
2 -4 teaspoons paprika
hot pepper sauce

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