Recipes Ingredients Meat & Poultry Chicken Barbecued Chicken Drumsticks 4.1 (16) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It 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. Rate it Print