Talk about easy and talk about yummy!
This recipe is so simple and the chicken is falling off the bone. It does take some planning ahead because the meat needs to sit for at least an hour and bakes for an hour. What’s really nice is the option to dredge the meat before work, have it sit in the fridge all day, then all you have to do is dunk it in the sauce mix and bake when you get home.
So, without further delay:
Finger Lickin’ Barbecue Chicken
Prep with rest time – 10 minutes + 1 hour Bake time – 1 hour
Ingredients:
- 6 drumsticks
- 1⁄2 cup flour
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon onion powder (optional)
- 1⁄4 teaspoon pepper (optional)
- 1⁄2 cup unsalted butter
- 1⁄2 cup barbecue sauce
Directions:
In a bowl big enough to fit a drumstick in, mix together the flour, garlic powder, salt, onion powder (if using), and pepper (if using). Dredge the drumsticks in the flour mixture, making sure to cover the drumsticks well. Set floured drumsticks on a plate and cover with plastic wrap or set inside in a container to refrigerate for a minimum of 1 hour.
Preheat oven to 400 degrees F. Get an ungreased 9X9 inch baking dish at the ready.
In a medium sized bowl, melt the unsalted butter. Mix in the barbecue sauce.
Dunk the drumsticks in the barbecue/butter mixture, making sure to cover well. Set the coated drumsticks in the 9X9 inch baking dish, arranging them to fit. Pour any extra barbecue/butter mixture over the drumsticks.
Bake for 30 minutes, flip the drumsticks over, and bake for an additional 30 minutes.
Let cool for a few minutes before serving.
For an added flavor boost, scoop out some of the bubbling barbecue sauce from the dish and drizzle on top of the drumsticks.
Yum!