Ingredients
16 chicken drumsticks (about 4 pounds, skin-on)
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon smoked paprika
2 tablespoons dry ranch seasoning mix
2 tablespoons olive oil
1 cup thick barbecue sauce (hickory, honey, or smoky style)
1 tablespoon apple cider vinegar
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
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Pat chicken drumsticks completely dry using paper towels.
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In a small bowl, mix baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and ranch seasoning.
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Toss drumsticks with olive oil, then coat evenly with seasoning mixture.
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Arrange drumsticks skin-side up on the rack, leaving space between each piece.
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Bake for 35–40 minutes until the skin is golden brown and crispy and internal temperature reaches 175–185°F.
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Mix barbecue sauce with apple cider vinegar.
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Brush drumsticks generously with BBQ glaze.
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Return to oven for 8–10 minutes until sauce thickens and caramelizes.
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Rest 5 minutes before serving.
Notes
For extra crispy skin, do not skip drying the chicken thoroughly.
Use a wire rack for best airflow and even roasting.
Cook dark meat to 180°F for maximum tenderness.
Apply barbecue sauce only during the last 10 minutes to prevent burning.
Broil for 2–3 minutes at the end for deeper caramelization.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American