This recipe delivers all the flavor of classic barbecue chicken with minimal effort and mess. It’s perfect for any season since it’s oven-based, and the result is juicy, flavorful meat with a caramelized, sticky glaze. Plus, it uses just a few ingredients, requires no marinating, and is incredibly budget-friendly—ideal for feeding a crowd or making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken legs (drumsticks)
Olive oil
Salt
Black pepper
Garlic powder
Smoked paprika (optional for extra flavor)
Your favorite BBQ sauce
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional for even crisping).
Pat the chicken legs dry with paper towels.
Drizzle with olive oil and season all sides with salt, pepper, garlic powder, and smoked paprika if using.
Arrange the chicken legs on the baking rack or directly on the foil-lined sheet.
Bake for 35–40 minutes, flipping once halfway through, until the chicken is cooked through and the skin is crispy.
Remove the chicken from the oven and brush generously with BBQ sauce.
Return to the oven and bake for an additional 10–15 minutes, or until the sauce is bubbling and caramelized.
Let rest for 5 minutes before serving.
Servings and timing
This recipe serves 4–6 people. Total time is about 55 minutes, including 10 minutes for prep and 45 minutes for baking.
Variations
Use boneless chicken thighs or wings for a different cut.
Try a spicy BBQ sauce or add a touch of hot sauce to kick up the heat.
Add a dry rub with brown sugar, cumin, and chili powder for more depth before baking.
Finish with a broil for 2–3 minutes for a charred effect.
Use honey mustard or teriyaki sauce for a flavorful twist.
Storage/Reheating
Store leftover chicken legs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 10–15 minutes, or microwave for 1–2 minutes until warmed through. You can also freeze them for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken legs?
Yes, but they must be fully thawed before baking to ensure even cooking and proper seasoning.
What’s the best BBQ sauce to use?
Use your favorite store-bought or homemade BBQ sauce—sweet, smoky, spicy, or tangy all work well depending on your taste.
Do I need to marinate the chicken first?
No marinating is required, but you can marinate for a few hours if desired to infuse more flavor.
How do I know when the chicken is done?
Chicken legs are fully cooked when the internal temperature reaches 165°F (74°C) and juices run clear.
Can I cook these on a grill instead?
Yes, you can grill the legs over medium heat, turning frequently and basting with BBQ sauce during the last few minutes.
Why use a wire rack?
A rack helps air circulate around the chicken for even cooking and crispier skin. It’s optional but recommended.
Can I make these in advance?
Yes, bake the chicken without sauce ahead of time, then reheat and brush with BBQ sauce before serving.
How do I get the sauce to stick well?
Apply the sauce during the last 10–15 minutes of baking so it thickens and caramelizes onto the chicken.
Can I use other cuts of chicken?
Absolutely. This method works well with thighs, wings, and even bone-in breasts—adjust cooking time as needed.
What sides go well with BBQ chicken legs?
Serve with coleslaw, cornbread, baked beans, potato salad, or grilled vegetables for a complete meal.
Conclusion
Easy Baked BBQ Chicken Legs are a delicious, no-fuss way to enjoy classic barbecue flavor right from your oven. Juicy, tender, and perfectly glazed with your favorite sauce, they’re great for casual meals, potlucks, or family dinners. With minimal prep and maximum flavor, this recipe is sure to become a go-to in your kitchen.
Easy Baked BBQ Chicken Legs are juicy, tender, and coated in a sticky, flavorful barbecue glaze. Baked in the oven until crispy and caramelized, this recipe delivers classic BBQ flavor without a grill. Perfect for busy weeknights, gatherings, or casual dinners.
Ingredients
2 pounds chicken legs (drumsticks)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
1 cup BBQ sauce (your favorite brand or homemade)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional).
Pat chicken legs dry with paper towels.
Drizzle chicken with olive oil and season with salt, pepper, garlic powder, and smoked paprika (if using).
Arrange chicken legs on the prepared baking sheet or rack.
Bake for 35–40 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
Brush chicken legs generously with BBQ sauce.
Return to oven and bake an additional 10–15 minutes, until sauce is bubbling and caramelized.
Let rest for 5 minutes before serving.
Notes
Use a wire rack for crispier skin by allowing air to circulate.
Broil during the last 2–3 minutes for a charred finish.
Use any BBQ sauce—sweet, smoky, or spicy—to match your preference.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
