BBQ Chicken Legs
Chicken legs baked with a simple homemade BBQ sauce made from tomato sauce, sugar, and vinegar. Sticky, sweet, and satisfying.
Time
50 min
Difficulty
Easy
Serves
4
Ingredients 5 items
- 8 chicken legs (drumsticks)
- 1 can (8 oz) tomato sauce
- 2 tablespoons sugar
- 1 tablespoon vinegar (any kind)
- 1 tablespoon vegetable oil
- Optional: 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
- Heat oven to 400°F.
- Mix tomato sauce, sugar, vinegar, and oil in a small bowl. Add garlic powder, salt, and pepper if you have them. Stir until combined.
- Lay chicken legs on a baking sheet or in a baking dish. Brush or spoon about half the sauce over the chicken.
- Bake for 20 minutes.
- Pull the pan out, flip the chicken, and spoon the remaining sauce over the top.
- Bake another 15-20 minutes until the skin is sticky and the juices run clear when you cut into the thickest part.
- Let rest for 5 minutes before eating.
notes & tips
- 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.