- Yes, this is pretty basic, but the METHOD is what’s important, not so much the recipe itself. This method produced the best drumsticks I’ve ever made in the oven. I used a rack on top of my largest jelly-roll pan, which I lined with foil for easy clean-up. I’ve never used the lowest rack position, so that was new to me, also. Same thing with the seasoned salt…I would have never thought to use it. I used Jack Daniel’s Honey Smokehouse on half of the drumsticks and used Jalapeño & Honey BBQ sauce on the other half. The directions and method here are perfect and I would definitely use this again. My kids and husband really enjoyed! (I don’t eat skin, so my portion wasn’t as flavorful…next time I will take the skin off of mine before cooking so the seasonings and sauce can penetrate.) Thanks!
- I’m so glad you posted this recipe. I wanted some barbecued chicken and I wanted a quick and easy recipe that would help me prepare it. I came across your recipe and love how simple it is. I made the chicken last night, I ended up just seasoning as needed . I then followed your instructions exactly as written. You gave the perfect cook times, 45 mins to start was perfect, my chicken even the big breast pieces were looking good and smelling good. I used Sweet Baby Ray’s Honey Barbeque, and it was the perfect combination with this recipe. The chicken was wonderful, just what I wanted. The only thing I will do different next time would be to foil my pan as someone else suggested. Will definitely keep this recipe, and use it when I want barbecue chicken. Thank You Kitt. Update: I now have a new appreciation for bone-in chicken breasts thanks to this recipe. I usually shy away from them, because I find them dry and tough, not anymore! They were awesome!
- Great recipe! Finally learned how to make great baked bbq chicken in the oven. Simply drain the fat off! Made all the difference. Cooked mine longer, like it dark and crunchy.
- This recipe was awesome! I always struggled to find a good cooking time for chicken thighs, but they turned out moist and tender. I didn’t have any seasoning salt, so in addition to regular table salt, I used Montreal steak spice (a favourite around here). Highly recommend!
Source : allrecipes.com
