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Let me show you today one of the most crowd-pleasing suppers there is, sticky barbecue chicken, tender juicy chicken drumsticks roasted in the oven and glazed in a rich homemade barbecue sauce until they are sticky and glossy and deep with flavor, the kind of thing children and grown folk alike fall upon with both hands. And here is the good news, you need no grill for this, no smoker, no fire, just your oven, so you can make sticky barbecue chicken any day, any weather, right in your kitchen.
Now, I have shown you a few ways with chicken, and this one is its own thing. I showed you a honey garlic chicken, and an apple cider chicken, and a plain roasted chicken with potatoes. This is a barbecue glaze, that smoky, tangy, tomato-rich sweetness, quite unlike the honey or the cider. And this is the same barbecue sauce I showed you make for those oven ribs, now on chicken. I have chosen drumsticks, those handheld legs that are such happy eating.
INGREDIENTS (serves 4)
For the chicken and rub:
8 chicken drumsticks
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
To glaze:
1 1/2 to 2 cups homemade barbecue sauce
Here is what you will learn:
✔ Why drumsticks are forgiving, juicy, and handheld
✔ Why you pat the chicken dry and season it with a dry rub
✔ The one rule that matters: roast FIRST, glaze near the END
✔ Why the sugar in the sauce burns if you glaze too early
✔ How to build the glaze up sticky in layers (or a quick broil)
✔ The honest word on doneness (cooked through, 165 degrees)
✔ Why you keep a clean portion of sauce back for the table
✔ Why the oven beats the grill (even heat, no flare-ups, any weather)
✔ How to make it your own (thighs, wings, a touch of smoke)
✔ How to fix a burnt glaze or underdone chicken
You do not need a store tray or a fussed-over grill. You need drumsticks, a dry rub, a hot oven, and a homemade sauce. And once you pile a platter of these sticky drumsticks on the table, you will understand what the old kitchens always knew, that the finest sticky barbecue chicken there is comes not from a store tray or a fussed-over grill but from your own oven, glazed with your own sauce.
Now tell me something down in the comments. Did your family make barbecue chicken, and did they have their own sauce for it, a family recipe? And do you favor the drumsticks like me, or another piece, and what do you love to eat beside your barbecue chicken? I would dearly love to hear. Tell me.
Next time I am going to show you the perfect thing to serve beside this chicken and those ribs, a proper old-fashioned baked beans, slow-cooked sweet and smoky and rich, the classic barbecue-table companion, made from scratch rather than dumped from a can. Next time, old-fashioned baked beans.
Until then, take good care of the ones at your table. And keep a kitchen that knows the finest sticky barbecue chicken there is comes not from a store tray or a fussed-over grill but from your own oven, glazed with your own sauce.
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Dining and Cooking