2 ways to make simple, fall-off-the-bone chicken drumsticks. I like to serve mine with Oven Baked Fries.
- 2 teaspoons smoked paprika
- 2 teaspoons granulated garlic powder
- 1 teaspoon kosher salt
- 3 pounds chicken drumsticks
- 1 ½ cups BBQ sauce
Slow Cooker Method
- Mix together the paprika, garlic powder, and salt in a small bowl.
- Place the chicken drumsticks in a 6-quart slow cooker. Sprinkle with the spice mixture and toss to coat.
- Pour over ½ cups of bbq sauce and smooth to cover the tops of the chicken legs.
- Cover and cook on high for 2-4 hours or low for 4-6, or until the chicken is cooked through and very tender.
- For Crispy Skin: Carefully remove to a foil lined broiler safe pan. Discard the remaining cooking liquid, or strain and reserve for another use. Brush all sides of the chicken legs with remaining 1 cup bbq sauce, then broil on high for 2-4 minutes, flip, then broil an additional 2 minutes or until just starting to crisp, watching it carefully to avoid burning.
Adapted from realfoodwholelife.com
Oven Roasted Method
- Pre-heat oven to 250-F.
- Line a sheet pan with foil and then place a piece of parchment on top (I don’t like to cook food directly on foil).
- Mix together the paprika, garlic powder, and salt in a small bowl.
- Arrange the chicken in a single layer. Sprinkle with spice mixture. Cover pan with foil.
- Place sheet pan in the oven and cook for about 2 1/2 hours.
- Remove foil and pour barbecue sauce evenly over chicken.
- Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more. The internal temperature should reach 185-195.