This is an adaptation of a well-known Middle Eastern morning dish. This recipe is fantastic since it’s quick, tasty, and healthful. However, I prefer to use the canned variety so that I can make it whenever I want with supplies from my pantry. You can also make this with fresh tomatoes and jalapenos.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
Ingredients
- 1 ½ pounds chicken drumsticks
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 ½ cups barbeque sauce (such as Sweet Baby Ray’s®), or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and turn on the oven’s broiler.
- Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Reviews
I made this exactly as written including the Baby Ray’s and my husband and I both loved it! I only had 5 large drumsticks, but the baking/broiling times still were long enough to cook them to perfection! Thank you for the easy, yummy recipe.
Great! Didn’t change anything. I also tried this mixture (minus the olive oil) in the slow cooker with chicken breasts and it was so good!
its was good 🙂
I’m one who likes to grill year-round, even in the snow, but this would make a great recipe for those who want that BBQ flavor all year without battling the cold. The seasonings and cook time are spot on. Make sure you use a good quality BBQ sauce for best results! I only ended up needing 1/2 cup of sauce, and I was applying it pretty heavily. A keeper!
Made it tonight from one of our farm raised birds. Times were pretty accurate and while the taste was good, it didn’t compare to my grilling in almost the same fashion. The spices used for pre basting were awesome. However, when the weather turns ice cold up here in Michigan and I don’t want to grill in 5’ of snow and blowing wind, I’d definitely make it again. It’s a keeper.
Delicious! The only change I made was to take the skin off the drumsticks. Broiling at the end made these bbq chicken legs like grilled ones- yummy charring of the sauce. I will definitely make these again.
Delicious and I’m not a big BBQ chicken fan – much less a BBQ chicken legs fan!? So I was pleasantly surprised and enjoyed. The oil/seasoning baste in step 2 smelled sooo good while cooking I almost skipped basting with BBQ sauce at all. But stuck to the recipe and glad we did! Cook times were spot on! 20, 8, 8, 3 and 3! Thanks Yoly for an easy but good dinner!