Barbecued Chicken Legs

Barbecued Chicken Legs
Photo by Scott Phillips

Ingredients

  • ¼ tsp. freshly ground black pepper
  • 1 tsp. chili powder
  • 2 cups hickory or applewood chips, soaked in water for at least 30 minutes and drained
  • ½ tsp. kosher salt
  • 1 cup unsweetened apple juice
  • 6 chicken drumsticks
  • 1 Tbs. light brown sugar
  • + 11 more ingredients
    • 2 tsp. kosher salt
    • 1 tsp. smoked paprika
    • 1 tsp. granulated garlic
    • 6 chicken thighs
    • ½ cup cider vinegar
    • ¼ tsp. freshly ground black pepper
    • 1 cup ketchup
    • 2 Tbs. pure maple syrup
    • 2 tsp. Worcestershire sauce
    • 2 Tbs. Dijon mustard
    • ½ tsp. hot sauce, such as Tabasco

In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside. In a small bo...

View full recipe at Fine Cooking

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