BBQ Chicken Drumsticks grilled to perfection with crispy skin and finished in a sticky, caramelized barbecue sauce. This easy BBQ chicken drumstick recipe is perfect for backyard grilling, weeknight dinners, or game-day crowds.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the Chicken
12 chicken drumsticks
1 tbsp olive oil
Dry Rub
2 tsp paprika (smoked preferred)
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp brown sugar (optional, helps caramelization)
For Finishing
1 cup BBQ sauce (sweet, smoky, or spicy—your choice)
Prep the drumsticks
1
Pat drumsticks completely dry (key for crispy skin).
Toss with olive oil.
Mix dry rub ingredients and coat drumsticks evenly.
Rest at room temperature for 15–20 minutes (or refrigerate up to 12 hours).
Preheat the grill
Grill low & slow first
3
Place drumsticks over indirect heat .
Cover grill and cook 25–30 minutes , turning every 5–7 minutes, until internal temp reaches ~165°F.
Sauce & caramelize
4
Move drumsticks over direct heat .
Brush generously with BBQ sauce.
Grill 8–12 minutes , turning frequently, until sauce is sticky and internal temp hits 175–180°F .
Rest & serve
Oven Method (Alternative)
6
Bake drumsticks at 425°F (220°C) for 40–45 minutes, flipping halfway.
Brush with BBQ sauce during last 10 minutes.
Broil 2–3 minutes for char.
Side Information (Perfect Pairings)
7
Creamy coleslaw
Corn on the cob
Potato salad
Mac & cheese
Baked beans
Grilled vegetables
Pairing Suggestions
8
Beer: Lager, pale ale, or light IPA
Wine: Zinfandel or chilled rosé
Non-alcoholic: Lemonade, sweet tea, or sparkling water
Tips & Notes
9
Dark meat loves higher temps—175–180°F = juicy , not dry.
Always sauce near the end to avoid burning sugars.
For extra crisp skin, finish drumsticks skin-side down briefly.
Want heat? Add cayenne to the rub or hot sauce to the BBQ sauce.
Leftovers are great cold, reheated, or chopped into salads.
Ingredients For the Chicken
12 chicken drumsticks
1 tbsp olive oil
Dry Rub
2 tsp paprika (smoked preferred)
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp brown sugar (optional, helps caramelization)
For Finishing
1 cup BBQ sauce (sweet, smoky, or spicy—your choice)
Directions Prep the drumsticks
1
Pat drumsticks completely dry (key for crispy skin).
Toss with olive oil.
Mix dry rub ingredients and coat drumsticks evenly.
Rest at room temperature for 15–20 minutes (or refrigerate up to 12 hours).
Preheat the grill
Grill low & slow first
3
Place drumsticks over indirect heat .
Cover grill and cook 25–30 minutes , turning every 5–7 minutes, until internal temp reaches ~165°F.
Sauce & caramelize
4
Move drumsticks over direct heat .
Brush generously with BBQ sauce.
Grill 8–12 minutes , turning frequently, until sauce is sticky and internal temp hits 175–180°F .
Rest & serve
Oven Method (Alternative)
6
Bake drumsticks at 425°F (220°C) for 40–45 minutes, flipping halfway.
Brush with BBQ sauce during last 10 minutes.
Broil 2–3 minutes for char.
Side Information (Perfect Pairings)
7
Creamy coleslaw
Corn on the cob
Potato salad
Mac & cheese
Baked beans
Grilled vegetables
Pairing Suggestions
8
Beer: Lager, pale ale, or light IPA
Wine: Zinfandel or chilled rosé
Non-alcoholic: Lemonade, sweet tea, or sparkling water
Tips & Notes
9
Dark meat loves higher temps—175–180°F = juicy , not dry.
Always sauce near the end to avoid burning sugars.
For extra crisp skin, finish drumsticks skin-side down briefly.
Want heat? Add cayenne to the rub or hot sauce to the BBQ sauce.
Leftovers are great cold, reheated, or chopped into salads.
