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
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
BAKED BBQ CHICKEN DRUMSTICKS
Baked BBQ Chicken Drumsticks are super easy to make, and entirely gluten free. They bake in the oven with your favorite bbq sauce for a dinner that only takes 2 ingredients and is ready in only 45 minutes!
Provided by Jacqui
Categories Dinner Main Course
Time 45m
Number Of Ingredients 2
Steps:
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- Lay drumsticks on baking sheet, spacing evenly. Using half of the BBQ sauce, brush both sides of drumsticks with sauce.
- Place in oven and cook 20 minutes. Flip and cook an additional 20 minutes on other side, or until chicken reaches internal temperature of 165F.
- Once done, remove from oven and brush with the rest of the sauce (or reserve for dipping).
Nutrition Facts : Calories 346 kcal, Carbohydrate 25 g, Protein 27 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
BARBECUE CHICKEN DRUMSTICKS
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
- Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
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
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
BBQ GLAZED CRISPY CHICKEN DRUMSTICKS
These crispy on the outside, moist on the inside drumsticks give you the crunch of fried chicken and the sweet tang of outdoor BBQ without the grease and heavy feeling of regular fried chicken.
Provided by VanSmaq
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 375. If you have a convection oven, I highly recommend using that setting for this recipe. I have tested without a convection oven and while it did produce comparative results, the chicken was crispier when using convection.
- Rinse drumsticks and pat dry to ensure that you get as much moisture off of the surface of the chicken as possible. Place on a paper towel and set aside.
- Pour the cornstarch into a large Ziploc bag and close. Shake the bag to break up any lumps of cornstarch and to coat the inside of the bag. (I like to use the large freezer bags, but if you don't have any you can use sandwich bags and work in batches).
- Open the Ziploc bag and insert the drumsticks. Seal the bag again and try to leave a good amount of air in the bag. Give the bag a good shake to evenly coat the meat.
- In a medium size pan with high sides, heat the oil over medium-high heat until small wisps of smoke appear on the surface. (You want to make sure that the depth of your oil is about a 1/4 inch; so the amount of oil you use is subject to the size of your pan)
- Working in batches, fry the chicken for about 3-4 minutes per side or until the crust is just starting to brown. Transfer to a cooling rack placed over a paper towel to drain.
- Line a cookie sheet or baking pan with foil and place a cooling rack on top of the foil. You can use the same cooling rack that you used to drain the chicken. Place the chicken on the cooling rack.
- With a pastry or basting brush, paint the drumsticks with your favorite BBQ sauce. (I use a ketchup based sauce like Cattlemen's. I found it best to put a light coating of sauce on the meat to impart that hint of backyard BBQ without over powering the flavor of the chicken).
- Place the drumsticks in the pre-heated oven and bake/roast for about 30 minutes.
- Remove from oven and allow the drumsticks to sit for about 5 minutes to cool slightly before serving.
ULTIMATE BBQ BAKED DRUMSTICKS
Enjoy extra-crispy drumsticks with great BBQ flavor this way: Bake them first, then give them a brush with sauce and bake 5 minutes more.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Add chives to coating mix; use to coat chicken as directed on package.
- Place on foil-covered baking sheet.
- Bake 30 min. or until done (165ºF).
- Brush chicken with barbecue sauce; drizzle with dressing. Bake 5 min. or until heated through.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
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
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).
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