Chicken legs will always be my favorite piece of chicken and
when you add in BBQ sauce…well…it’s pure magic. This chicken
leg recipe was perfect allowing the legs to remain moist and
delivering amazing BBQ flavor. The scalloped potatoes were
easily some of the best scalloped potatoes that I have ever had
(and I have had a lot throughout my life….I am quite a pota-hoe
if you will lol). They were creamy and the seasoning was spot
on. Man do I need to make this meal again like
ASAP…It was chef kiss worthy for sure.
Baked BBQ Chicken Drumsticks
½ cup packed light brown sugar
¼ cup low-sodium soy sauce
2 teaspoons molasses
8 chicken drumsticks (about 2 ½ pounds)
¼ cup plus 2 Tbsp ketchup
¼ cup plus 2 Tbsp chili sauce (such as Heinz)
1 Tbsp Worcestershire sauce
2 Tbsp dry mustard
Kosher salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
In a large resealable plastic bag, combine 2 Tbsps of
the brown sugar, the soy sauce, molasses, and ¼
cup water. Add the drumsticks, seal the bag, and turn to coat.
Marinate the chicken in the refrigerator for at least 2 hours and up to 4 hours.
When ready to cook the chicken, preheat oven to 375 degrees F.
Whisk together the remaining brown sugar, the ketchup, chili
sauce, Worcestershire, dry mustard, and 2 Tbsps
water in a medium bowl.
Remove the chicken from the marinade, letting any excess
drip back into the bag; reserve the marinade. Arrange the
chicken in a 9×13-inch baking dish and season with salt and pepper.
Add the marinade to the ketchup sauce and whisk until smooth.
Pour the sauce over the chicken and bake, turning the drumsticks
and basting with the sauce every 10 minutes, until they are
cooked through and the sauce has thickened, 50 minutes to 1 hour.
Sprinkle the drumsticks with parsley and serve with any extra sauce on the side.