Baked BBQ Chicken

This Baked BBQ Chicken recipe is easy to make in the oven with homemade or store bought BBQ Sauce! It pairs with so many sides for an easy dinner idea!

Prep Time5

Cook Time50

Dry Brine12

Total Time12 55

Course: Main Course

Cuisine: American

Servings: drumsticks

Calories: 244kcal

Author: Stephanie

Ingredients

8 chicken drumsticks (about 1 ¾ lbs.)
3 tablespoons olive oil
Salt/Pepper to taste
1 teaspoon paprika
1 ¼ cups barbeque sauce see notes for homemade recipe

US Customary - Metric

Instructions

Dry Brine

This step is optional, but makes a big difference in the flavor and texture of the chicken. Pat the chicken completely dry and sprinkle with salt on all sides. Line a baking sheet with 2 cooling racks and place the chicken on top. Refrigerate uncovered for 2 to 20 hours, the longer the better. This will make it juicy on the inside, crispy on the outside, and will season it inside and out.

Bake

Preheat oven to 400°F.
Pat the chicken completely dry. Season all sides with salt (if you haven’t already), along with pepper and paprika. Brush skin-side-up with olive oil. Flip, then brush with more oil.
Bake skin-side-down on a rimmed, light colored baking sheet for 26 minutes.
Remove the chicken from the oven and wipe away excess oil/drippings. Baste with BBQ sauce (I use a “dabbing” motion which helps me apply more sauce.) Flip the chicken so it’s skin-side-up. Baste with more BBQ sauce.
Bake for 8 minutes.
Remove the chicken and baste the tops with BBQ sauce a second time. Bake for 8 more minutes.
Remove and baste with BBQ sauce for a third time. Bake for 8 more minutes.
Optional: Broil at 425°F for a few minutes to crisp up the skin a little more. Watch it carefully during this time.
Remove and let rest for 5-10 minutes prior to serving. See blog post for pairing suggestions.

Notes

Pro Tips:

BBQ Sauce: My homemade recipe in the notes section of the recipe card is delicious. Otherwise use any sauce that you like, Sweet Baby Rays is a great choice.
Bone-in Chicken Legs or Thighs are best for this recipe as they yield the juiciest results. Dark meat is best at an internal temperature around 180°F, while white meat is best at 165°F.
If using Chicken Breast: Bake for 10 minutes. Brush with sauce and bake for 5 more minutes. Repeat two more times every 5 minutes, for a total baking time of 25 minutes. Ensure the internal temp is 165° prior to serving.
Dry Brining makes a huge difference in the flavor and texture. Not only does it flavor the meat inside and out, but it helps achieve much crispier skin. Dry brine for 12-20 hours, the longer the better. (But no longer than 20 hours as the chicken will start to break down.)
High Quality Meat makes a big difference here since it's such a basic/simple recipe.
A Silicone Baking Mat makes cleanup easier and prevents the chicken from sticking to the baking sheet. It also helps prevent any drippings from burning.

Homemade BBQ Sauce: (Yields 2 cups)

1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
¼ cup honey
¼ cup water
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon smoked paprika
¾ teaspoon EACH: onion powder, garlic powder
¼ teaspoon EACH: black pepper

Combine all of the BBQ sauce ingredients in a large bowl. Transfer to a saucepan. Bring to a boil, then reduce to a simmer. Simmer for 25 minutes or until your desired thickness is obtained. Note that it will thicken a little more after it’s removed from the heat. Let it cool. The flavors will meld even more once cooled. Store in an airtight container in the fridge for up to 2 weeks.

Nutritional information is an estimate and is per drumstick. This recipe makes 8 drumsticks.

Nutrition