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–+ servings

BBQ Chicken Drumsticks

Juicy chicken drumsticks coated in a smoky dry rub and finished with sticky, caramelized BBQ sauce—make them in the oven or on the grill in under an hour.
Amanda
Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 55 minutes
Serving Size 4 servings

Equipment

  • Grill (gas or charcoal)
  • Large mixing bowl
  • Basting brush
  • Meat thermometer
  • Tongs
  • Aluminum foil
  • Baking sheet
  • Wire rack (optional)
  • Paper towels
  • Parchment paper or foil (for lining)

Ingredients

  • 10 chicken drumsticks about 8–10
  • 1 cup BBQ sauce use your favorite; Sweet Baby Ray’s works well
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder optional for mild heat
  • 1 tsp garlic salt or 3/4 tsp kosher salt
  • 0.5 tsp black pepper

Instructions

  • Prep: Pat drumsticks very dry with paper towels (this helps the seasoning stick and improves browning). Toss with olive oil in a large bowl.
  • In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, garlic salt, and black pepper. Sprinkle over drumsticks and toss until evenly coated.
  • Oven method: Heat oven to 425°F (220°C). Line a baking sheet with foil or parchment; add a wire rack if you have one. Arrange drumsticks with space between them.
  • Bake 25 minutes. Brush a generous layer of BBQ sauce over the drumsticks, flip, and sauce the other side.
  • Return to the oven and bake 10–15 minutes more, brushing with a second layer of sauce in the last 5 minutes if you like it extra sticky. Cook until the thickest part reaches 165°F (74°C).
  • Grill option (instead of baking): Preheat grill for medium heat (about 375–400°F). Grill drumsticks 25–30 minutes, turning every few minutes. Brush with BBQ sauce during the last 10–12 minutes and grill until caramelized and the chicken reaches 165°F.
  • Transfer to a plate and tent loosely with foil. Rest 5 minutes, then serve.

Notes

Tips: Add BBQ sauce near the end so it doesn’t burn. If the sauce is darkening too fast, move chicken to a cooler spot on the grill or lower the oven rack. Store leftovers in an airtight container for up to 4 days, or freeze up to 3 months.

Nutrition

Calories: 520kcal | Protein: 43g | Saturated Fat: 7g | Cholesterol: 165mg | Sodium: 1120mg