Oven Barbecue Drums Recipes

OVEN BARBECUE DRUMS

Steps:

• Heat oven to 350.
• Place chicken in 13x9 pan. You can leave the skin on or remove it -- it's good either way.
• Bake 30 minutes.
• Drain off grease.
• Mix remaining ingredients and pour over chicken.
• Bake 30 minutes longer or until cooked through.
• Note -- I sometimes add more chili sauce to vamp up the flavor. And if you run out of garlic, as I did, you can substitute 1 tsp garlic salt.

OVEN BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
• Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
• Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

EASY BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Cover your large baking sheet with a piece of aluminum foil with the shiniest side down.
• Place all the seasonings and brown sugar into a gallon sized baggie and shake well.
• In batches, throw chicken legs in the bag and toss to season well before placing onto your foil covered baking sheet
• Place baking sheet in your oven for 40 minutes, turning the baking sheet 180 degrees after 20 minutes if your oven does not cook evenly.
• After the baking for 40 minutes, pull your baking sheet out of the oven and place on heat safe surface. (Check to make sure your legs have reached proper internal cooking temperature with a meat thermometer.)
• Turn your broiler on high.
• Brush one side of your chicken drumsticks with 1/2 cup of your favorite BBQ sauce.
• Broil for 2-5 minutes (watching closely) until the drumsticks have reached your desired amount of crispness and char.
• Remove your baking sheet, place on a heat safe surface and use tongs to flip the drumsticks.
• Use the last 1/2 cup of BBQ sauce to brush the remaining side of the drumsticks.
• Broil for 2-5 minutes (watching closely) until the drumsticks have reached your desired amount of crispness and char.

BAKED BBQ CHICKEN DRUMSTICKS

Steps:

• 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).

BARBECUE CHICKEN DRUMSTICKS

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS

Steps:

• PART ONE.
• In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
• PART TWO.
• Put chicken inside Dutch Oven or other large pot with lid.
• Fill with water until water is about 2 inches higher than chicken.
• Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
• Pour chicken & water into colander to drain water.
• Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
• Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
• Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
• Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
• Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
• PART THREE.
• Preheat oven to 400 degrees.
• Place coated pieces on greased oblong pan.
• Bake for 40 minutes (tastes even better if done on a grill).

BARBECUED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
• Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.
• Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.