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Barbecued Chicken Drumsticks

A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006


  • 8 chicken drumsticks (about 3 pounds)
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 1 bottle tomato-based chili sauce (12 ounces)
  • 1/4 cup distilled white vinegar
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons instant espresso powder (optional)
  • 2 tablespoons spicy brown mustard


  1. Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.

  2. Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.

  3. Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

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