Baked Chicken Drumsticks in Barbecue Sauce from the Oven Recipe
These drumsticks taste like they came off a summer American grill, only they cook themselves in the oven. The meat is tender, with a lightly sweet and smoky barbecue flavor, and the skin is nicely browned. This dish is perfect for a family dinner when you don’t want to stand over a pan but need something meaty for everyone.
To domowa wersja amerykańskich „barbecue chicken legs”, które zwykle robi się na grillu w ogrodzie. W USA często używa się gotowych sosów barbecue, a każdy region ma własny, nieco inny styl.
All the flavor of American-style barbecue without a grill – the oven does the work, and the meat stays juicy with a beautifully caramelized skin.
Dlaczego ta wersja działa
- Marynowanie w gotowym sosie barbecue skraca listę składników i daje powtarzalny smak.
- Dodatek wody do marynaty zapobiega przypalaniu się sosu i miodu w piekarniku.
- Pieczenie skórą do góry pozwala na chrupiącą skórkę bez wysuszania mięsa.
- Dopieczenie pod grillem daje efekt grilla bez rusztu i dymu.
Chef's tips
Don’t skip drying the drumsticks before marinating – excess moisture prevents the skin from browning properly. If your barbecue sauce is very sweet, reduce the amount of honey slightly so the sauce doesn’t burn too quickly in the oven.
How to serve
Serve on a large platter with plenty of napkins, alongside coleslaw, corn on the cob, and roasted or mashed potatoes for a full American-style meal.
Na co uważać
- Nie kładź udek zbyt ciasno – bez odstępów będą się dusić zamiast rumienić.
- Jeśli sos na brzegach blachy zaczyna czernieć, obniż temperaturę o 10–20°C.
- Nie skracaj czasu marynowania poniżej 30 minut, bo mięso będzie mniej aromatyczne.
Zamienniki
- Zamiast sosu barbecue możesz użyć ketchupu z łyżeczką wędzonej papryki i odrobiną octu.
- Miód można zastąpić syropem klonowym lub cukrem brązowym.
- Udka możesz wymienić na podudzia z kurczaka, wydłużając pieczenie o 5–10 minut.
Ingredients
- chicken drumstick - 8 pieces
- barbecue sauce - 150 g
- honey - 20 g
- oil - 20 ml
- garlic - 2 pieces
- paprika - 1 teaspoon
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
- vinegar - 10 ml
- water - 50 ml
Preparation
- Pat the chicken drumsticks dry with paper towels and remove any remaining feathers. If needed, score the skin in 1–2 places so the marinade can penetrate better.
- In a bowl, mix the barbecue sauce, honey, oil, garlic pressed through a garlic press, smoked paprika, vinegar, salt, pepper, and water. You’ll get a thick, aromatic marinade.
- Place the drumsticks in a large bowl or zip-top bag, pour over the marinade, and coat each drumstick thoroughly. Set aside for at least 30 minutes, preferably for a few hours in the fridge.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or aluminum foil, place the drumsticks on it skin-side up, and pour over the remaining marinade from the bowl.
- Bake the drumsticks for 30 minutes, then remove the tray, spoon the sauce from the bottom of the tray over the meat, and return to the oven. Bake for another 15 minutes, until the skin is well browned and the meat is tender – when pierced, the juices should run clear.
- If you want the skin even more charred, turn on the grill function in the oven for the last 3–5 minutes, watching carefully so the meat doesn’t burn.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, covered with foil, at 170–180°C until heated through so the meat doesn’t dry out.
I like to marinate the drumsticks overnight – the flavor is deeper, and on the day of serving I only need to pop them into the oven.
