3-4poundschicken drumsticks(legs) skin on, 12–15 pieces
Salt and pepperto taste
If chicken drumsticks are frozen, place in the fridge to defrost 2-3 days before baking. Preheat oven to 375º F. Let chicken sit at room temp 20-30 minutes.
Pat chicken dry with paper towels to remove excess moisture. Do not rinse before; see cooking tips section above for details.
Place chicken drumsticks on a large foil or parchment lined baking pan. Lightly sprinkle both sides with salt and pepper.
Mix together barbecue sauce and honey in a small bowl. Use a brush to generously coat both sides of chicken drumsticks with barbecue sauce. Note: use about ⅔ of the sauce.
Bake for 25 minutes. Rotate drumsticks and generously coat tops with rest of barbecue sauce. Note: If sauce spilled onto foil and is browned, transfer drumsticks to a clean baking sheet with foil to prevent burning of sauce.
Bake 20 minutes more, or until chicken reaches a safe internal temp of at least 165º F. Remove from oven and let cool slightly. Optional: Brush tops with additional barbecue sauce (that hasn't touched raw chicken) using a clean brush before serving.
I used KC Masterpiece Private Stock Original BBQ for the sauce but any will do as long as it’s thick and has good flavor
Use good quality chicken (organic and/or free range) for the best flavor
Pat the chicken dry with kitchen paper to remove excess moisture
Don't rinse the chicken beforehand, rinsing spreads germs and bacteria in your kitchen sink.
Make sure to season the chicken well with salt and pepper before brushing with the glaze
Line baking sheet with foil for easy cleanup
Don't cover chicken drumsticks when baking. This will create a soggy skin.