Baked Bbq Chicken Legs

Photo: Jenn Davis

Ingredients

2 pounds chicken legs, skin on

For brine:

2 quarts water

1/2 cup kosher salt

1/2 granul sugar

6 cloves of garlic (smashed, to release flavor into the brine)

For BBQ sauce:

15 oz can tomato sauce

1/4 cup apple cider vinegar

1/2 cup dark brown sugar

2 teaspoons Dijon mustard

2 teaspoons honey

2 teaspoons molasses

2 teaspoons liquid smoke

1 tablespoon cornstarch

Worchestershire sauce, a few dashes

cayenne, to taste

salt and pepper, to taste

minced scallion for garnish

Preparation

Create brine solution by dissolving salt and sugar in water and adding garlic. Place chicken legs in a large non-reactive bowl and pour brine solution until chicken is fully submerged.

Cover and refrigerate for 2 hours.

Combine all BBQ sauce ingredients in a medium saucepan and bring to a boil.

Reduce heat and let sauce simmer uncovered for at least 30 mins (longer if you want it to be thicker), stirring often.

Preheat oven to 375 degrees.

Line a large cookie sheet with aluminum foil.

Remove chicken legs from brine solution and pat dry; arrange in one layer on cookie sheet.

Using a pastry brush, brush first layer of BBQ sauce onto chicken.

Bake for 15-30 mins while basting with additional BBQ sauce.

Turn chicken legs over, baste with more BBQ sauce and cook for additional 15-30 mins or until internal temperature reaches 180-degrees on an instant-read thermometer.

When chicken legs are done, garnish with minced scallions.