I have a real soft spot for chicken drumsticks, and these BBQ-baked beauties are a staple in my house. They’re crisp on the outside, juicy inside, and slathered in a sticky, tangy BBQ sauce. Best part? The oven does most of the heavy lifting.
If you’re feeding a crowd, hosting a backyard get-together, or just looking for an easy dinner that makes everyone happy, these drumsticks won’t let you down. My family’s always asking for them—especially the kids who love grabbing them by the bone.
Why I Always Make These BBQ Drumsticks
These drumsticks are one of those no-fuss recipes I keep coming back to. Here’s why I love them so much:
- Simple ingredients, big flavor. Just a handful of pantry spices plus your favorite BBQ sauce. You don’t need to be a pro to get this right.
- Low-maintenance cooking. Once they’re in the oven, you’re free to prep sides or chat with guests.
- Healthier option. No oil required. If you’re watching calories or fat, you can remove the skin or use a low-sugar BBQ sauce. I’ve even baked them skinless and they’re still delicious.
- Always a hit. I’ve served these for weeknight dinners, summer picnics, and potlucks. They’re a universal favorite—even picky eaters go for seconds.
Honestly, there’s something satisfying about picking up a drumstick with your fingers. It feels casual, fun, and just right for relaxed meals with friends or family.
Ingredients You’ll Need
- Chicken drumsticks (around 12). I prefer bone-in because the flavor is unbeatable.
- Spices: Garlic powder, onion powder, chili powder, smoked paprika, ground ginger, salt, and black pepper. I keep these stocked because they’re my go-to blend for lots of grilled or baked meats.
- BBQ sauce: Use what you love. I’ll grab a smoky store-bought sauce when I’m in a hurry, but if I have extra time, I make a homemade version with less sugar. It really makes a difference.
When choosing BBQ sauce, I often look for one with a little tang and a hint of heat. If you’re cooking for kids, something milder is great.
Step-by-Step: How I Bake Them
This is my relaxed, no-stress method that always turns out well.
- Season the chicken: Mix up the spices in a bowl. Toss the drumsticks in and really work the seasoning in with your hands. Don’t be shy here—the better you rub it in, the more flavorful it will be.
- Marinate: Ideally, pop the seasoned drumsticks in the fridge for at least 30 minutes. I often do this in the morning if I know dinner will be rushed. If you’re short on time, even 10 minutes helps.
- Preheat the oven: Heat it to 350°F. I line my roasting pan with foil for easier cleanup.
- Bake: Arrange the drumsticks on a wire rack over the pan so they cook evenly and get that nice crisp exterior. Bake for 40 minutes, flipping halfway.
- Add BBQ sauce: Take them out, brush them with BBQ sauce all over. Return them to the oven for 10 minutes. Flip, add more sauce, bake another 10 minutes.
- Serve hot: Don’t wait too long to dig in—they’re best fresh out of the oven, when that sauce is still a little sticky and glossy.
One little trick I swear by: double basting with BBQ sauce. That extra layer makes them finger-licking good.
My Cooking Tips and Notes
I’ve made these dozens of times, so here are some of my personal tips to make sure yours turn out great:
- Use a rack if possible. It helps air circulate, so the bottoms don’t get soggy.
- Skip the marinating if rushed. The seasoning will still add good flavor, but if you have time, don’t skip it—it really helps the spices penetrate.
- Healthier swaps: Try boneless, skinless thighs or even breasts. Just adjust baking time a bit so they don’t dry out.
- Watch your sauce. Some BBQ sauces are very sweet. If you want less sugar, there are great options out there, or you can make your own.
- Storage: Leftovers go in an airtight container in the fridge for up to 5 days. I often reheat them in the oven so they stay crisp—about 10 minutes at 350°F does it.
- Freezing: They freeze well in a zip-top bag for up to 3 months. Great for meal prep.
When I make a big batch, I sometimes freeze half to have an easy meal waiting on a busy weeknight.
Common Questions I Get
How long to bake drumsticks at 350°F?
I usually do about 40 minutes, flipping halfway. Add 20 more minutes with the sauce at the end for that sticky glaze.
Are drumsticks healthy?
They can be! Especially if you skip the skin or use a sugar-free BBQ sauce. Plus, baking instead of frying means less fat.
Do I need to precook before adding sauce?
I bake them once without sauce so they’re cooked through and crisp. Then I baste and bake again to set the sauce. Skipping that first bake can make them soggy or undercooked.
What I Love to Serve with These
These drumsticks go with so many sides. Here’s what I often serve at home:
- Potato wedges. My favorite is garlic-parmesan or classic baked wedges. They soak up any extra sauce on the plate.
- Low-carb option: Cauliflower mash is creamy and light.
- Homemade hummus. Perfect for dipping veggies and adding a Mediterranean touch.
- Roasted vegetables. I usually toss Brussels sprouts or cauliflower with olive oil and spices and roast them alongside the chicken.
- Simple salads. A fresh avocado and tomato salad is light and refreshing with the rich BBQ flavor.
Baked BBQ Chicken Drumsticks
Golden, crispy skin with juicy, fall-apart meat — these oven-baked BBQ chicken drumsticks are everything you want in a comforting dinner.
Ingredients
- 4 lbs chicken drumsticks (about 12 pieces)
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1 tbsp ground ginger
- 2 cups of your favorite sugar-free or low-sugar BBQ sauce
Instructions
- Season the Drumsticks: Toss the drumsticks into a large bowl. Add garlic powder, onion powder, smoked paprika, chili powder, ground ginger, salt, and pepper. Using clean hands, rub the seasoning thoroughly onto each piece, making sure they’re well coated.
- Let the Flavors Settle: Pop the seasoned chicken in the fridge and let it rest for at least 30 minutes. This step makes a noticeable difference in flavor, so don’t skip it!
- Get the Oven Ready: Preheat your oven to 350°F. For easier cleanup, line a baking tray with foil and place a wire rack on top. This allows the heat to circulate and helps the chicken get that irresistible crispy edge.
- Roast the Chicken: Arrange the drumsticks on the rack with space between each one. Roast them for 40–50 minutes, flipping halfway through so both sides cook evenly.
- BBQ Sauce Time: Once the drumsticks are cooked through, take them out and slather on a layer of BBQ sauce. Return them to the oven for another 10–15 minutes. Flip them, brush the other side with sauce, and finish off with another short bake to caramelize the glaze.
- Serve & Savor: Serve hot with your favorite sides—cornbread, roasted veggies, or a cool slaw pair beautifully.
Notes
- Don’t rush the bake: Ovens vary, so if your drumsticks need a bit longer to reach that golden perfection, give them an extra 15–20 minutes. You can also increase the temp to 400°F toward the end if you want more crisp.
- Switch it up: This recipe works great with chicken thighs or even breast — just adjust cooking times accordingly.
- Make ahead: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 863Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 384mgSodium 1212mgCarbohydrates 77gFiber 3gSugar 70gProtein 74g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
On weekends, we sometimes make it a backyard dinner with cold drinks and lots of napkins on the table.
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