Recipes Ingredients Meat & Poultry Chicken Barbecued Chicken Drumsticks 4.1 (16) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 5 mins Servings: 4 A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment. Ingredients 8 chicken drumsticks (about 3 pounds) 1 tablespoon chili powder Coarse salt and ground pepper 1 bottle tomato-based chili sauce (12 ounces) ¼ cup distilled white vinegar ¼ cup packed light-brown sugar 2 tablespoons instant espresso powder (optional) 2 tablespoons spicy brown mustard Directions 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. 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. 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. Print