BBQ Pulled Chicken Drumsticks
A classic comfort food, these pulled chicken drumsticks are slow-cooked to perfection, resulting in incredibly juicy and tender meat infused with a rich, tangy BBQ sauce. They offer a delightful blend of smoky and sweet flavors, perfect for a hearty family meal or casual gathering.
Ingredients
- 8 unit chicken drumsticks
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 1.5 cup BBQ sauce your favorite brand
- 0.25 cup chicken broth for baking or slow cooking
Instructions
- Pat chicken drumsticks dry with paper towels.
- In a large bowl, toss the drumsticks with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika, ensuring they are evenly coated.
- **For Baking:** Preheat your oven to 375°F (190°C). Arrange the seasoned drumsticks in a single layer in a baking dish. Pour chicken broth around the drumsticks. Bake for 30 minutes.
- **For Grilling:** Preheat your grill to medium-high heat. Grill the seasoned drumsticks directly over the heat for 20-25 minutes, turning them occasionally, until they are cooked through and have a slight char.
- Reduce oven temperature to 350°F (175°C) if baking, or reduce grill heat to low if grilling. Generously baste the drumsticks with your favorite BBQ sauce.
- Continue baking or grilling for another 15-20 minutes, basting every 5-7 minutes, until the sauce is beautifully caramelized and the chicken is incredibly tender and easily pulls apart.
- Remove the chicken from the oven or grill and let it rest for 5 minutes. Using two forks, shred the chicken meat directly from the bone, discarding the bones. Toss the shredded chicken with any remaining sauce in the pan or grill plate, or add more fresh BBQ sauce to taste.
- Serve your delicious BBQ Pulled Chicken Drumsticks hot with your preferred sides.
Notes
For extra smoky flavor, add a few drops of liquid smoke to your BBQ sauce. These pulled drumsticks are fantastic served on brioche buns with coleslaw, alongside mashed potatoes, or even over rice. If baking, covering the dish for the first 30 minutes can help keep the chicken extra moist before basting.