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Crispy Grilled BBQ Chicken Drumsticks Recipe with Tangy Glaze Perfect for Summer

crispy grilled bbq chicken drumsticks - featured image
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This recipe delivers crispy grilled chicken drumsticks with a tangy, sweet, and smoky glaze, perfect for summer BBQs. The chicken skin is crispy while the meat remains tender and juicy.

Ingredients

Scale
  • 8 chicken drumsticks, skin-on and bone-in
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup BBQ sauce (use your favorite brand)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Pat the chicken drumsticks dry with paper towels to ensure crispy skin.
  2. In a large bowl, toss the drumsticks with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated. Let them sit while preparing the glaze.
  3. In a small bowl, whisk together BBQ sauce, apple cider vinegar, molasses, Dijon mustard, honey, and Worcestershire sauce until smooth. Adjust sweetness or tanginess to taste.
  4. Preheat the grill to medium heat (about 350°F / 175°C). If using charcoal, wait until coals are covered with white ash. Lightly oil the grill grates to prevent sticking.
  5. Place drumsticks on the grill away from direct flames to avoid burning. Cook covered, turning every 5 minutes for even cooking and crisp skin.
  6. After about 15 minutes, start brushing the tangy glaze on each side every few minutes. Manage flare-ups by moving drumsticks to cooler spots if needed.
  7. Use a meat thermometer to check doneness; insert into the thickest part without touching bone. When it reaches 165°F (74°C), the chicken is ready.
  8. Transfer drumsticks to a plate and tent loosely with aluminum foil. Rest for 5 minutes to lock in juices.
  9. Serve hot, optionally paired with sides like coleslaw, crispy smashed potatoes, or cheddar bay biscuits.

Notes

Pat chicken dry before seasoning for crispy skin. Cook over indirect heat to avoid burning glaze. Apply glaze gradually starting midway through cooking. Use a meat thermometer to ensure doneness. Rest chicken after grilling to keep juices locked in. For oven baking, cook at 425°F for 35-40 minutes, glazing during last 10 minutes and broiling briefly for crispiness.

Nutrition

Keywords: BBQ chicken, grilled chicken drumsticks, crispy chicken, tangy glaze, summer recipe, easy BBQ, backyard cookout

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