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Barbecue baked chicken legs on a platter.

BBQ Baked Chicken Legs

This is how you make the best BBQ baked chicken legs!
BBQ flavored dry rub acts as a brine that gives the chicken legs tremendous flavor and keeps them juicy. Cooking the chicken legs in the oven on top of a rack will help air circulate around the drumsticks and cook evenly. Adding the BBQ sauce at the end of the baking time will prevent the sauce from burning.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 8 hours
Total Time: 8 hours 55 minutes
Servings: 14 chicken legs
Calories: 231kcal
Author: Dahn Boquist

Ingredients

  • 12 to 14 chicken legs 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 for 30 minutes at 375°F. Remove the baking sheet and turn the oven up to 400°F. Use a basting brush to coat the chicken legs with the BBQ sauce. Return to the oven and bake for 7 minutes at 400°F. Turn the drumsticks over, coat the other side and bake for another 5 to 7 minutes. 

Notes

  • Any brand of BBQ dry rub and sauce will work. If you want to make your own sauce and rub refer to the post for recipes. 
  • After coating the drumsticks in the dry rub, let them sit in the fridge for several hours if you have the time. The dry rub acts as a brine and makes the chicken turn out juicy and well seasoned. You can skip this step if you are short on time.
  • Don’t add the barbecue sauce until the end of the baking time. If you add it too soon the sauce will burn on top of the chicken legs. 
  • The FDA recommends that you cook the chicken to an internal temperature of 165°F. You can get away with cooking chicken legs over 165°F since they are higher in fat and do not dry out easily. If you let the dry rub sit on the drumsticks for several hours, it will give you further safeguarding from drying the chicken out. 

Nutrition

Serving: 1drumstick | Calories: 231kcal | Carbohydrates: 13g | Protein: 22g | Fat: 9.2g | Saturated Fat: 2.4g | Cholesterol: 118mg | Sodium: 710mg | Sugar: 15g