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BBQ Chicken Legs

Chicken legs baked with a simple homemade BBQ sauce made from tomato sauce, sugar, and vinegar. Sticky, sweet, and satisfying.

Dairy-FreeNut-FreeEgg-FreeGluten-Friendly Main Dish
Prep: 10 min Cook: 40 min Total: 50 min Servings: 4 Difficulty: Easy

Ingredients

  • 8 chicken legs (drumsticks)
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons sugar
  • 1 tablespoon vinegar (any kind)
  • 1 tablespoon vegetable oil

Optional Extras

  • Garlic powder
  • Onion powder
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Hot sauce for heat
  • Honey instead of sugar

Equipment

  • Baking sheet or baking dish
  • Oven
  • Small bowl for sauce
  • Tongs or fork

Instructions

  1. Heat oven to 400°F.
  2. Mix tomato sauce, sugar, vinegar, and oil in a small bowl. Add garlic powder, salt, and pepper if you have them. Stir until combined.
  3. Lay chicken legs on a baking sheet or in a baking dish. Brush or spoon about half the sauce over the chicken.
  4. Bake for 20 minutes.
  5. Pull the pan out, flip the chicken, and spoon the remaining sauce over the top.
  6. Bake another 15-20 minutes until the skin is sticky and the juices run clear when you cut into the thickest part.
  7. Let rest for 5 minutes before eating.

Notes

  • Make the sauce your own. The base is tomato sauce + sugar + vinegar. That's all you need. Mustard, Worcestershire, garlic powder, and hot sauce all improve it but none are required.
  • Check doneness. Chicken legs are done when the juices run clear (not pink) when you cut near the bone. If you have a thermometer, 165°F internally.
  • Crispy skin. For crispier skin, broil for the last 2-3 minutes. Watch closely so it doesn't burn.
  • Serve with rice or bread. The sticky sauce is perfect spooned over rice. Our Cream of Mushroom Rice makes a great side.