Easy Drumsticks

2 ways to make simple, fall-off-the-bone chicken drumsticks. I like to serve mine with Oven Baked Fries.

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• 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

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Oven Roasted Method

1. Pre-heat oven to 250-F.
2. 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).
3. Mix together the paprika, garlic powder, and salt in a small bowl.
4. Arrange the chicken in a single layer. Sprinkle with spice mixture. Cover pan with foil.  
5. Place sheet pan in the oven and cook for about 2 1/2 hours.
6. Remove foil and pour barbecue sauce evenly over chicken.
7. Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more. The internal temperature should reach 185-195.

Adapted from Allrecipes.com