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BBQ chicken legs with crispy skin and a sticky glaze, straight from the oven. A smoky dry rub builds flavor, they roast until juicy, then get blasted with heat for that saucy, caramelized finish. No worrying about flare-ups or dried-out drumsticks, this recipe keeps the skin crackly, the glaze glossy, and the meat tender all the way to the bone.
Here’s Why This BBQ Drumsticks Recipe Works
Dry rub builds deep flavor: Seasoning works like a quick brine, soaking in while the legs rest in the fridge.
Two-temp roast = juicy + crisp: Start low to cook through, then finish hot to caramelize the glaze and crackle the skin.
Wire rack prevents soggy spots: Elevating the chicken lets air circulate for even browning and crisp texture.
Flexible ingredients: Use a store-bought rub and sauce or make your own. This recipe is adaptable. We used my homemade BBQ seasoning.
This recipe makes it easy to get great results without firing up the grill outside. You can even adapt the recipe for our oven roasted chicken thighs.
Want something saucy but without the barbecue twist? Try our braised chicken legs.
If you love sticky-sweet glazed chicken, try my honey baked chicken thighs for another easy, oven-baked favorite.
Recipe Tips
Coat generously with rub: Cover every side of each drumstick so the seasoning really sticks.
Don’t crowd the pan: Space the chicken out so it roasts instead of steaming.
Check temp, not time: Use a meat thermometer and cook until the thickest part of the leg hits 175°F. It’s a bit higher than the FDA’s 165°F guideline, but that extra time melts the connective tissue so the meat turns out tender and juicy.
Glaze at the finish: Brush on the sauce near the end so it caramelizes without burning.
Line with foil under the rack: Makes cleanup quick and painless.
Pat chicken dry first: Extra moisture keeps the skin from crisping. A quick pat-down with paper towels makes a big difference.
Rest before serving: Give the drumsticks 5 minutes off the pan so juices settle instead of running out. Serve with a green bean salad for an easy meal.
Storing and reheating: Keep leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven until warmed through.
For a savory twist, check out my garlic herb baked chicken thighs. They are loaded with fresh flavor and just as easy in the oven.
Oven Baked Barbecue Chicken Legs
Juicy, saucy, and straight from the oven, these BBQ chicken drumsticks prove you don’t need a grill to get big flavor. Serve them with my sourdough cornbread, slaw, or a simple green salad for an easy dinner that feels like a backyard cookout.
Leftovers keep well, and a quick reheat in the oven brings the skin right back to life. If you’re craving more no-grill favorites, try my oven baked beef short ribs.
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BBQ Baked Chicken Legs
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Ingredients
- 12 to 14 chicken drumsticks, drumsticks
- 2 tablespoons olive oil
- 7 to 8 tablespoons BBQ seasoning dry rub
- 1 ½ cups barbecue sauce
Instructions
- Place the chicken legs in a large bowl and drizzle with olive oil. Toss them so all the legs are coated in the oil.
- Sprinkle the dry rub over the drumsticks and toss them until they are completely coated in the seasoning.
- Cover the bowl and place it in the fridge for 2 to 12 hours (this will develop more flavors).
- Preheat the oven to 375°F. Line a large sheet pan with aluminum foil and place a wire rack in the baking sheet.
- Arrange the drumsticks on the wire rack. Make sure there is room between each chicken leg so air can circulate around them.
- Bake the chicken for 40 to 45 minutes at 375°F. Take the pan out, increase the oven temperature to 400°F, and brush the drumsticks with BBQ sauce.
- Return them to the oven and bake for 7 minutes. Flip, sauce the other side, and bake for another 5 to 7 minutes until the glaze is set and caramelized.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Question: if a large 80 g. drumstick (cooked) with the skin eaten is approx. 165 calories, how do you come up with 540 calories per drum with this recipe? I really think it must be less than that!
Thanks for catching that, it looks like an extra digit was added in the calculator. I fixed it 😉
I am not really a fan of bbq sauce, but as I said before, I am more than willing to taste everything you made and these chicken legs look TERRIFIC!
These are great even without the BBQ sauce 😉
This looks great! I like using the oven for making a lot of BBQ-style meats. Using a dry rub makes all the difference — really turns the flavor up. This recipe looks like an “11” — thanks!
Thanks John