Easy BBQ Chicken Drumsticks in the Oven
These easy BBQ chicken drumsticks are gently simmered with garlic and herbs, then coated with barbecue sauce and finished in the oven until sticky and lightly caramelized. The broth keeps the meat tender, but the important step is to drain the chicken well before adding the sauce so the glaze clings instead of becoming watery.
This recipe is based on my original YouTube video, with a few adjustments to make the quantities clearer and prevent the skinless drumsticks from overcooking. It is an inexpensive family dinner that works during barbecue season or in the middle of winter when outdoor grilling is not practical.
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What Makes This Recipe Different
These are not ordinary baked chicken legs. The drumsticks are first cooked gently in seasoned chicken broth with garlic, thyme and bay leaves. They are then transferred to the oven, where the barbecue sauce thickens around the meat.
I make them this way because the broth seasons the chicken beyond the surface. It also gives the tougher meat around the bone time to soften before the sauce is applied. Unlike my oven-baked spiced chicken drumsticks, which cook entirely with dry heat, this version has a softer texture and a glossy barbecue coating.
The original video shows approximately 30 minutes of simmering followed by another 30 minutes in a 350°F oven. That method works, but it can be a little long for medium skinless drumsticks. Here, the simmering and baking times are shortened slightly, while the oven temperature is increased so the sauce caramelizes without drying out the chicken.
Ingredients You Need
Chicken drumsticks: Skinless drumsticks absorb the broth and barbecue sauce particularly well. Bone-in drumsticks are important because the bone protects the meat during cooking and contributes to a richer flavour.
Chicken broth: Use enough to almost cover the drumsticks. A low-sodium broth gives you better control over the final seasoning.
Garlic: Lightly crushing the cloves releases their flavour without causing them to break apart throughout the broth.
Thyme and bay leaves: These sturdy herbs hold up well during simmering. Basil is optional, but it appears to be included among the aromatics used in the original video.
Barbecue sauce: A moderately thick sauce works best. A very thin sauce will run off the chicken, while an especially sweet sauce may darken quickly in the hot oven.
Salt and black pepper: Season carefully if the broth and barbecue sauce already contain sodium.
Step-by-Step Instructions
1. Prepare the seasoned broth
Arrange the chicken drumsticks in a wide saucepan or Dutch oven. Add the crushed garlic, thyme, bay leaves, optional basil and black pepper. Pour in enough chicken broth to almost cover the drumsticks.
Do not automatically add salt. Taste the broth first, especially if it is commercially prepared. The barbecue sauce will add more salt later.
2. Simmer the drumsticks gently
Bring the broth just to a boil, then immediately lower the heat. Cook the drumsticks at a gentle simmer for 20 to 25 minutes.
What I look for here is occasional movement in the liquid, not a hard rolling boil. Vigorous boiling can tighten the meat and make the exterior ragged. The drumsticks should be cooked or nearly cooked through, but they should still hold firmly to the bone.
3. Drain and dry the chicken
Preheat the oven to 400°F. Lift the drumsticks from the broth and place them in a colander for a few minutes. Pat the surface lightly with paper towel, taking care not to pull away the softened meat.
This step makes a noticeable difference. Barbecue sauce adheres to a dry surface. If the chicken goes directly from the broth into the baking dish, the trapped liquid dilutes the sauce and creates a thin puddle at the bottom.
4. Apply the first layer of sauce
Arrange the drumsticks in a baking dish without stacking them. Brush them with half of the barbecue sauce, turning each piece so the sauce reaches every side. Bake for 10 to 15 minutes. The sauce should lose its wet appearance and begin to look glossy around the edges.
5. Glaze and finish the chicken
Turn the drumsticks and brush them with the remaining sauce. Return the dish to the oven for about 10 minutes.
The chicken is ready when the sauce looks sticky and lightly caramelized and the meat has reached at least 165°F in the thickest area without the thermometer touching the bone. Drumsticks often have their best texture closer to 175°F to 185°F because the connective tissue around the bone softens at the higher temperature.
For darker edges, broil the chicken for 1 to 2 minutes at the end. Watch closely because a sweet barbecue sauce can burn very quickly.
Specific Mistakes to Avoid
The biggest mistake is boiling the drumsticks aggressively. A gentle simmer cooks them more evenly and leaves the meat intact for the second stage.
Do not use more broth than necessary. The drumsticks only need to be almost covered, which normally requires 6 to 8 cups in a suitably sized pot. Using an oversized pot may require far more liquid and will dilute the garlic and herbs.
Avoid baking the chicken for a full 30 minutes after it is already completely cooked unless the drumsticks are unusually large. Skinless pieces can become dry after an hour of total cooking. Finally, do not pour all the sauce over wet chicken at once. Two thinner applications create a better glaze than one heavy coating.
What to Serve With BBQ Drumsticks
French fries are the accompaniment shown in the video. If using homemade fries that have already been blanched, fry them at 375°F for about 3 minutes, until golden and crisp. Drain them well and season immediately.
For a make-ahead option, serve the chicken with a Greek-style potato salad with feta and olives or a mustard potato salad with eggs. Both provide enough acidity to balance a sweet barbecue glaze.
A lighter plate can include a chickpea, cucumber and tomato salad or one of these easy vegetable side dishes. For a more playful potato presentation, the mushroom-shaped potatoes work well beside the drumsticks.
Storage and Reheating
Refrigerate leftover chicken in a covered container within two hours of serving. It will keep for up to three days.
Reheat the drumsticks in a 350°F oven, covered loosely with foil, until hot throughout. Remove the foil for the final few minutes and brush on a little fresh barbecue sauce if the original glaze has dried. The microwave works, but it softens the coating and can heat the meat unevenly around the bone.
The cooked drumsticks may also be frozen for up to two months. Thaw them overnight in the refrigerator before reheating.
Substitutions
Bone-in, skin-on drumsticks can replace the skinless ones. They may need a few extra minutes, and the skin will remain soft after simmering rather than becoming truly crisp. For crisp skin, use the dry-heat method from my oven-fried chicken thighs instead.
Chicken thighs may also be used, although their size will affect the simmering time. For a quicker stovetop preparation, try pan-seared chicken thighs. During outdoor cooking season, grilled boneless chicken thighs provide a more charred result.
For a sweeter Québec-style variation, replace part of the barbecue sauce with maple syrup, using no more than 2 tablespoons so the glaze does not burn. My sticky maple chicken wings use a similar sweet and savoury idea. Hoisin sauce can create another sticky finish, but it changes the flavour considerably, closer to these oven-baked hoisin chicken thighs.
FAQ
Can I bake the drumsticks without simmering them first?
Yes, but that creates a different recipe. Bake raw drumsticks at 400°F until they reach a safe internal temperature, usually 35 to 45 minutes depending on their size. Add the barbecue sauce during the final 15 minutes so its sugar does not burn.
Why are the drumsticks simmered before baking?
Simmering seasons the meat and softens the connective tissue around the bone. The oven is then used mainly to set and caramelize the barbecue glaze.
Will 30 minutes in the broth and 30 minutes in the oven work?
It will work, particularly with very large drumsticks, but medium skinless pieces may become overcooked. The corrected timing of 20 to 25 minutes in the broth and 20 to 25 minutes in the oven is more reliable.
Can I use water instead of chicken broth?
Yes. Add an extra garlic clove and season the water moderately with salt. The result will be less savoury, but the herbs and barbecue sauce will still provide flavour.
How do I know when chicken drumsticks are done?
Check the thickest part with an instant-read thermometer without touching the bone. Chicken is safe at 165°F, although drumsticks become more tender when cooked closer to 175°F to 185°F.
Can I prepare them ahead?
Yes. Simmer, drain and refrigerate the drumsticks for up to one day. When ready to serve, let them sit at room temperature briefly while the oven heats, then glaze and bake until thoroughly hot.
Suggested Posts
For another oven-friendly chicken dinner, try maple and lemon chicken tenders. If the barbecue is already hot, Greek chicken kebabs offer a brighter herb-and-lemon profile. For something completely different but still family-friendly, these juicy chicken burgers with Dijon sauce are another practical option.
Easy BBQ Chicken Drumsticks in the Oven
Ingredients
- 12 skinless chicken drumsticks
- 6 to 8 cups low-sodium chicken broth or enough to almost cover
- 4 garlic cloves lightly crushed
- 2 thyme sprigs
- 2 bay leaves
- 1 teaspoon dried basil optional
- 1/2 teaspoon black pepper
- Salt as needed
- 1 cup barbecue sauce
- Chopped fresh parsley for garnish optional
Instructions
- Place the drumsticks, garlic, thyme, bay leaves, basil and pepper in a wide saucepan.
- Add enough chicken broth to almost cover the drumsticks. Taste before adding any salt.
- Bring just to a boil, reduce the heat and simmer gently for 20 to 25 minutes.
- Preheat the oven to 400°F.
- Drain the drumsticks thoroughly and pat their surfaces dry.
- Arrange the chicken in a baking dish and brush with half of the barbecue sauce.
- Bake for 10 to 15 minutes.
- Turn the drumsticks, apply the remaining sauce and bake for approximately 10 minutes.
- Confirm that the chicken has reached at least 165°F without touching the bone with the thermometer.
- Broil for 1 to 2 minutes if a darker glaze is desired, then garnish and serve.
