Baked Bbq Chicken Legs
By: Jenn Davis
Published: Thursday, July 8, 2010 - 10:26pm

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

1 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. 2 Cover and refrigerate for 2 hours. 3 Combine all BBQ sauce ingredients in a medium saucepan and bring to a boil. 4 Reduce heat and let sauce simmer uncovered for at least 30 mins (longer if you want it to be thicker), stirring often. 5 Preheat oven to 375 degrees. 6 Line a large cookie sheet with aluminum foil. 7 Remove chicken legs from brine solution and pat dry; arrange in one layer on cookie sheet. 8 Using a pastry brush, brush first layer of BBQ sauce onto chicken. 9 Bake for 15-30 mins while basting with additional BBQ sauce. 10 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. 11 When chicken legs are done, garnish with minced scallions.