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Baked BBQ Chicken Legs Recipe Easy Sweet Cornbread Pairing

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Juicy baked BBQ chicken legs with a sticky smoky glaze paired perfectly with warm, buttery sweet cornbread. A comforting and easy meal ideal for family dinners and casual gatherings.

Ingredients

Scale
  • 8 chicken legs (drumsticks), skin-on
  • 1 cup BBQ sauce (smoky, slightly sweet brand recommended)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, melted
  • Optional: ½ cup corn kernels (fresh or frozen)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken legs dry with paper towels. In a large bowl, toss them with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Arrange chicken legs skin-side up on a baking sheet, leaving space between each piece.
  4. Bake for 25 minutes.
  5. Brush a generous layer of BBQ sauce over each leg and return to the oven.
  6. Apply another layer of sauce after 10 minutes; repeat once or twice to build a sticky glaze. Total baking time should be around 45-50 minutes or until internal temperature reaches 165°F (74°C).
  7. While the chicken bakes, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  8. In a separate bowl, combine buttermilk, eggs, and melted butter. Pour into the dry ingredients and stir until just combined; do not overmix.
  9. Fold in optional corn kernels if using.
  10. Pour batter into a prepared 9-inch cast iron skillet or baking dish and smooth the top.
  11. Bake cornbread at 400°F (200°C) for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Rest the chicken for 5 minutes once out of the oven before serving.

Notes

Pat chicken skin dry to ensure crispiness. Use a meat thermometer to check for doneness (165°F internal temperature). Baste chicken multiple times with BBQ sauce for a sticky glaze. If skin isn’t crispy enough, broil for last 2-3 minutes watching closely. Do not overmix cornbread batter to avoid toughness. Cornbread can be baked alongside chicken if oven space allows.

Nutrition

Keywords: BBQ chicken legs, baked chicken, sweet cornbread, easy dinner, family meal, smoky chicken, comfort food

Find it online: https://tessierecipes.com/baked-bbq-chicken-legs-recipe-easy-sweet-cornbread-pairing/