Oven Bbq Chicken Drumsticks Food

BAKED BBQ CHICKEN DRUMSTICKS

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).

OVEN BBQ CHICKEN DRUMSTICKS

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).

CRUNCHY BAKED BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly pat chicken dry with a paper towel.
• In a small bowl, mix together spices (all ingredients but chicken and bbq sauce)
• Coat chicken in dry rub, let sit 30 minutes to overnight.
• Add chicken to oven on a cooling rack sitting atop a baking sheet.
• Let chicken bake about 40 minutes before adding bbq sauce- until skin is crispy and fat has started to render. Flip chicken drumsticks every 10 minutes to ensure it crisps evenly on all sides.
• With a silicone brush, lightly brush chicken with bbq sauce, flipping its side each time you add another coat of sauce, about every 10 minutes until sauce is used up (about 30 minutes.)
• When chicken is ready, turn on broiler and broil for two minutes on each side to give a little extra crunch to chicken skin.
• Serve immediately.

OVEN BBQ CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
• Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

BARBECUE CHICKEN DRUMSTICKS

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.

BARBECUED CHICKEN DRUMSTICKS

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.

BBQ GLAZED CRISPY CHICKEN DRUMSTICKS

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.

SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS

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).