Barbecue chicken drumsticks are a flavorful dish that serves well as an easy, crowd-pleasing meal, whether prepared indoors or on a grill. The dark meat of the drumstick offers a rich, juicy texture that pairs exceptionally well with a smoky, sweet, and tangy sauce. Mastering this recipe involves three distinct phases: proper preparation with seasoning, careful management of the cooking temperature, and a final glazing technique. Following a precise method ensures the chicken is cooked safely and develops a sticky, caramelized exterior.
Preparing the Drumsticks for Cooking
Before applying any seasoning, thoroughly pat the chicken drumsticks dry with paper towels to remove excess surface moisture. This promotes better browning and helps the skin crisp up during cooking, as a dry surface allows the heat to crisp the skin rather than steaming it.
The next step involves applying a dry rub, a blend of spices that builds the foundational flavor of the dish. A typical rub contains a balance of salt, sugar, paprika, garlic powder, and pepper, with the sugar content aiding in surface caramelization. For the rub to adhere uniformly, you can use a thin coating of a binder, such as vegetable oil or softened butter, massaged onto the surface of the chicken.
This seasoned chicken should then rest for at least 20 minutes at room temperature. This allows the salt in the rub to draw out and reabsorb moisture, concentrating the flavor and ensuring the chicken starts cooking evenly when introduced to the heat source.
Mastering the Cooking Temperature and Time
Proper heat management is the most important factor in cooking the dark meat of a drumstick thoroughly while preserving its moisture. Whether using an oven or a grill, the objective is to cook the drumsticks at a moderate temperature, generally between $300^\circ\text{F}$ and $375^\circ\text{F}$ ($149^\circ\text{C}$ and $190^\circ\text{C}$), for the majority of the cook time. This lower heat prevents the exterior from burning before the bone-in meat is fully cooked.
When grilling, the most effective setup is to use indirect heat, where the drumsticks are placed away from the direct flame or coals, allowing the circulating hot air to cook them evenly. The total cooking time will typically range from 25 to 40 minutes, depending on the size of the drumsticks and the exact temperature of the heat source. Flipping the drumsticks every five to seven minutes is recommended to ensure the skin browns uniformly on all sides.
The minimum temperature for poultry safety is $165^\circ\text{F}$ ($74^\circ\text{C}$), which must be verified with an instant-read thermometer inserted into the thickest part of the meat without touching the bone. However, because dark meat contains more connective tissue, cooking the drumsticks to a slightly higher internal temperature, such as $175^\circ\text{F}$ ($79^\circ\text{C}$), is often recommended. This additional heat helps break down the collagen, resulting in a more tender and juicy texture.
Achieving the Perfect BBQ Glaze
The application of barbecue sauce must be timed precisely to avoid burning the high sugar content present in most commercial and homemade recipes. Introducing the sauce too early will cause the sugars to caramelize and then rapidly char in the heat, resulting in a bitter, black crust. The glazing process should only begin once the drumsticks are nearly finished cooking, typically when the internal temperature reaches about $160^\circ\text{F}$ ($71^\circ\text{C}$).
This final glazing period should last for about the last 10 to 15 minutes of the total cooking time. Using a basting brush, apply a thin, even layer of sauce and allow it to cook until it becomes sticky and slightly tacky. Repeat this process two to three times, rotating the drumsticks with each coat to build up a thick, caramelized glaze.
Once the internal temperature reaches the target $175^\circ\text{F}$ ($79^\circ\text{C}$), remove the drumsticks from the heat and allow them to rest for five minutes before serving. This brief rest allows the muscle fibers to relax and redistribute the internal juices, ensuring the meat remains succulent and moist.