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Barbecued Chicken Drumsticks

3 pounds (12-14) chicken drumsticks

2 tablespoons vegetable oil

3 tablespoons Smoky Applewood Rub, divided

1/2 cup apple jelly

1/4 cup ketchup

1 teaspoon cider vinegar



Preheat oven to 375°F. Cut a 12 x 17-inch piece of parchment paper and press into bottom and up sides of Large Bar Pan.  Rinse chicken drumsticks with cold water. Pat dry with paper towels and place in Large Bar Pan or Shallow Baker (no need for parchment paper in Shallow Baker.)
Brush all sides of drumsticks with oil using Chef’s Silicone Basting Brush. Sprinkle with 2 tablespoons of the rub, rubbing lightly into skin. Bake 40 minutes.
Meanwhile, mix apple jelly, ketchup, remaining 1 tablespoon rub and vinegar in Small Micro-Cooker®. Microwave, covered, on HIGH 1 minute; mix well. Continue microwaving, covered, 30-60 seconds or until smooth when stirred