BBQ Chicken Drumsticks (Print Version)

Tender chicken drumsticks glazed with smoky barbecue sauce, crispy skin, and rich, juicy flavor.

# What You'll Need:

→ Poultry

01 - 3 lb chicken drumsticks

→ Seasonings

02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika

→ Oils and Sauces

06 - 2 tbsp olive oil
07 - 1 cup barbecue sauce

# Steps to Follow:

01 - Set up grill with two-zone fire for medium-high heat (375 to 400 °F), clean and lightly oil grates, or preheat oven to 425 °F and position a wire rack over a rimmed sheet pan for even airflow and crisping.
02 - Pat chicken dry thoroughly with paper towels. In a large bowl, combine salt, black pepper, garlic powder, smoked paprika, and olive oil to form a loose paste. Coat drumsticks evenly and let rest 15 to 30 minutes to allow flavors to meld.
03 - On the grill, place drumsticks skin side up on the cool zone, cover, and cook 25 to 30 minutes, turning every 10 minutes for even rendering. In the oven, roast on the rack for 30 minutes, turning once at 20 minutes if browning unevenly.
04 - Divide barbecue sauce into two bowls—one for glazing and one for serving to avoid cross-contamination. Brush a thin layer of sauce onto drumsticks and continue cooking for 8 to 12 minutes, applying one or two additional light coats until sauce forms a shiny caramelized shell.
05 - For grill, transfer drumsticks to hot zone and char 2 to 3 minutes per side, monitoring closely to prevent flare-ups. For oven, broil 2 to 4 minutes while watching closely. Ensure internal temperature reaches 175 to 185 °F for optimal tenderness.
06 - Allow drumsticks to rest 5 minutes to redistribute juices. Before serving, brush with reserved clean barbecue sauce and optionally finish with a crack of fresh black pepper.

# Additional Notes:

01 - For crispier skin, pat drumsticks dry and dry brine uncovered in the refrigerator up to 90 minutes before seasoning.
02 - Use thin layers of glaze to prevent burning and achieve a deep, shiny finish.
03 - Two-zone heat control ensures even cooking without burning the barbecue sauce.
04 - Cook until internal temperature reaches 175 to 185 °F for tender, juicy dark meat.
05 - Resting meat for 5 minutes improves juiciness and flavor distribution.

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