The Pioneer Woman Tasty Kitchen
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Classic BBQ Chicken Drumsticks

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I’m sure I am not alone in hearkening back to fond childhood memories of sweet and sticky barbecued chicken legs cooked in the backyard. To me, this is one of the most quintessential of all-American summer finger foods—second perhaps to corn-on-the-cob. Hey, it’s yardbird-on-the-cob!

Ingredients

  • 12 whole Chicken Drumsticks
  • ⅛ cups Your Favorite BBQ Seasoning
  • ⅛ cups Old Bay Seasoning (available In Most Grocery Stores)
  • 1 bottle (18 Oz) KC Masterpiece Original BBQ Sauce
  • 1 cup Grape Jelly
  • 2 Tablespoons Your Favorite Hot Sauce (I Typically Use Trappey's Or Louisiana Brand)

Preparation

Mix the BBQ seasoning and Old Bay in a small bowl.

Lay the drumsticks on a large sheet pan.

Season all sides of each drumstick with a moderate sprinkling of the seasoning mixture.

Put all of the chicken in a large zip-top bag and seal, removing the excess air.

Refrigerate the chicken at least six hours, but preferably overnight.

Start your fire and prepare for indirect cooking at 325ºF.

Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30 to 60 minutes will work well, too. If you’re using a gas grill, make a smoker pouch.

Cook the chicken over indirect heat until it reaches 170ºF internal temperature, about an hour.

While the chicken is cooking, melt the jelly in a medium sauce pan over medium heat.

Add the BBQ sauce and hot sauce, whisk to combine, then remove from the heat and set aside.

Dunk each drumstick in the sauce, return to the cooker, and continue cooking over indirect heat for another 20 minutes, turning at 10 minutes.

Remove the chicken from the grill to a large serving platter, and let rest for 10 minutes.

Serve with the remaining sauce and enjoy!

5 Comments

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debdaamazon on 2.2.2010

These sound delicious! I was curious whether you’ve ever made them in the oven. Of course, you wouldn’t get the rich, smokiness of the grill, but the warmth and convenience of the oven is welcome during Wisconsin Winters.

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bandaidsnstuff on 2.2.2010

I can’t wait to try it. We are grilling buffs all year long. We just push our Primo to the edge of the garage door and stand inside the garage to grill. Never mind the foot of snow outside! My husband will be thrilled if I would serve up some drumsticks!

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kejudada on 10.29.2009

I made these for dinner and we loved them. The seasoning is a must and really makes the chicken taste great. Thanks for sharing.

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smansfield on 10.22.2009

If you boil them first until almost completely cooked, then you don’t have to freeze at your grill for too long!

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belgiumusagirl on 10.22.2009

BBQ season is over here in Belgium BUT I love BBQ so much that I HAVE TO taste it this year ! Mmmmh it looks so yummy !

2 Reviews

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4hungryboys on 7.3.2011

Fabulous! After my husband complained he didn’t like eating “messy” food he and my four sons proceeded to devour all of these tasty chichen legs. Great recipe!

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randrok on 5.15.2011

YUMMY!! This was my first time making chicken on the grill (that wasn’t dry) and it couldn’t have been any easier or delicious. I only seasoned it with Old Bay and I didn’t have time to let it sit all night so it went on the grill once they were thawed. The sticky bbq sauce/glaze is so good! I used Sriracha sauce as my hot sauce and it was super good. Thanks for such an easy and yummy recipe.

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