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Crispy Oven Baked BBQ Chicken Legs with Sweet Tangy Glaze

These oven baked BBQ chicken legs deliver perfect barbecue flavor without needing a grill, featuring a spice rub that creates an incredible crust and a sweet-tangy glaze that caramelizes beautifully. The method ensures juicy, tender meat with crispy skin every time, making it an ultimate comfort food dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 chicken legs (drumsticks)
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Pat the chicken legs dry with paper towels - this is crucial for achieving crispy skin. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using.
  3. Brush the chicken legs lightly with olive oil, then rub the spice mixture evenly over all sides of each drumstick. Place them on the prepared baking sheet, making sure they're not touching.
  4. Bake for 25 minutes. Meanwhile, whisk together the barbecue sauce, apple cider vinegar, and honey in a small bowl.
  5. After 25 minutes, brush the chicken legs generously with the barbecue sauce mixture.
  6. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Notes

For the crispiest skin, don't overcrowd the pan - use two baking sheets if necessary. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. The spice rub can be made in larger batches and stored for future use.