Oven Baked Barbecue Chicken Legs

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The idea was to originally make chicken wings BUT the store only had bigger chicken legs. I decided that was not a problem and we ended up loving these oven baked barbecue chicken legs!

Chicken wings are DELICIOUS but typically coated in butter and fried so I wanted to avoid that and making it a little healthier (definitely still comfort food though!!)

I boiled the chicken legs first because it accelerates the bake time and also helps the chicken brown in the oven without a ton of olive oil. This is bit of a shortcut if you are impatient and need dinner on the table a little faster!

If you’re asking: Caroline, why not just air fry these guys? It’s because I do not have an air fryer yet. I’d like one but my small Chicago kitchen cannot hold much more, so I prioritized space for a food processor and slow cooker instead.

Also let’s be real, the sauce is still indulgent. It includes some ketchup, honey, a dash of hot sauce and dijon with vinegar. It’s not exactly Weight Watchers approved, but it’s delicious. My sauce was on the thinner side, as I prefer a lighter layer on the chicken instead of having them drown. However, you could thicken the sauce with a pinch of cornstarch if you’d like.

These oven baked barbecue chicken legs fell off the bone, but they are more juicy than the typical fried chicken consistency.

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What you need: A large pot, a baking sheet, a sauce pot and a sauce brush
Time: about 40 minutes
Makes: Around 14 large chicken legs (serves 2-4 people)

Ingredients for the chicken:

• Around 14 large chicken legs (I bought a pack at Trader Joe’s)
• 2 teaspoons of baking powder
• 2 teaspoon of garlic powder
• 1 teaspoon of salt
• 2 teaspoons of paprika
• Sprinkle of black pepper
• 3 tablespoons of olive oil

Ingredients for the sauce:

• 1/3 cup of ketchup
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of dijon mustard
• 2 tablespoon of Worcestershire sauce
• 4 tablespoons of honey
• 4-5 dashes of hot sauce (my favorite is Trader Joe’s brand)
• 2 tablespoons of tomato paste

Directions:

Bring a large pot of water to a boil. Drop the chicken legs in (CAREFULLY!) and boil for about seven minutes, until the chicken appears a pale, white shade. Once complete, either strain the chicken into a colander or remove the wings carefully from the water with tongs. Place the chicken onto a plate covered with a paper towel. Be sure to dry the legs off as best as possible so that they can crisp in the oven.

Preheat the oven to 450 degrees. On a baking sheet lined with foil or parchment paper, place the legs in a pile and sprinkle on the baking powder, garlic powder, salt, paprika and black pepper. Using your hands, toss the chicken to distribute the spices evenly. Then evenly space the legs on the baking sheet and place in the oven to bake for about 20 minutes, or until the chicken appears slightly golden brown. Remove legs from the oven and let cool for ten minutes before coating in the sauce.

In the meantime, make the sauce. Heat the ketchup in a small sauce pot over medium-low heat until it begins to looks slightly melted. Add all the other ingredients and stir for 2-3 minutes, until everything is evenly combined. Adjust the recipe to your liking (more honey if you like sweeter, more hot sauce if you want spicier). Remove from the heat.

To coat the legs, carefully dunk each leg in the pot or use a sauce brush. Once complete, eat immediately or save in an air-tight container for 2-3 days. Tastes great with a side of ranch and some celery!