If you are looking for the perfect “game day” recipe without all of the fuss, here it is! I have always been a fan of chicken legs, the meat is so rich and moist, and they even come with a handle for easy eating. This recipe can be easily doubled or tripled for a crowd, making it ideal for football time in Tennessee!
I will actually be making this recipe Monday, September 8th on Channel 5’s Talk of the Town live at 11am. You will definitely want to watch, I mean it’s not everyday you get to see an almost 9 month pregnant lady makin chicken legs on TV, ha! It should be quite a site, but I am excited to get in one last appearance on TOTT before this little boy comes in October.
I will also be posting a video next week for my super moist and addictive Maple Pumpkin Bread, so stay tuned for that. By the way, I totally did not mean to do two Maple recipes in a row, but hey it’s almost Fall y’all!
Oven Baked Maple BBQ Drumsticks
makes 6-8 drumsticks
For the Drumsticks
- 2 pounds chicken drumsticks
- 1 tablespoon canola or vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Maple BBQ Sauce
- 1 tablespoon canola oil or butter
- 1/4 cup onion, chopped
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Maple Syrup
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestshire sauce
Preheat the oven to 425 degrees.
In a large bowl toss together the drumsticks with the oil, salt, pepper, onion powder, garlic powder, and paprika.
Place a wire rack over a large jelly roll pan and spray it with nonstick cooking spray. Arrange the drumsticks on the rack and bake them for 20 minutes.
Meanwhile, add the oil or butter to a saucepan over medium heat and then add the onions. Let the onions cook for about 5-6 minutes, until they begin to soften an then add in the ketchup, brown sugar, Maple syrup, cider vinegar, Dijon, and Worcestershire sauce. Stir the sauce together all it to cook over medium heat for another 5 minutes.
Once the chicken has baked for 20 minutes, remove it from the oven and dip each piece in the barbeque sauce and then place them back on the rack. Bake the coated chicken for another 15 minutes.
Meanwhile reheat the remaining sauce for dipping once the chicken has cooked. Allow the chicken to cool slightly before serving.