Barbecued Chicken Drumsticks For A Crowd Recipe

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Easily scaled to fit your needs, you can feed your immediate family or a bunch of guests. These can be grilled up in advance and warmed in the oven, too. Or even served cold for those hot picnic days. Delicious! Who doesn't love a chicken drumstick!
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Update Servings
  • 80 chicken drumsticks
  • 1 cup seasoning salt
  • 1/2 cup Old Bay seasoning
  • 1 tablespoon poultry seasoning
  • 2 bottles barbecue sauce
  • 2 cups grape jelly
  • 1/2 cup apple cider vinegar
  • 1/4 cup hot sauce
30 mins
1 hr
1.5 hrs
In a large saucepan, melt the jelly over medium heat; remove the pan from the heat.

Add the barbecue sauce, vinegar and hot sauce to the pan and whisk well to combine. Cover the pan and set it aside.

In a medium mixing bowl, combine the seasoning salt, Old Bay and poultry seasoning; whisk to combine.

Lay one layer of drumsticks in 2 full-size disposable aluminum steam pans, alternating the thin and thick end of every other piece so that they fit together nicely. Season the top side of the drumsticks liberally and evenly with the seasoning mixture. Flip all of the drumsticks over and repeat the seasoning. Add another layer of chicken to each pan and repeat the seasoning on both sides.

Cover the pans with foil and refrigerate 3-4 hours.

Preheat your grill at medium heat.

Arrange the chicken on your grill in the same way you did in the pans so they fit nicely.

Cook the drumsticks, turning them about every 10 minutes, until the internal temperature in the thickest part of the leg reaches 175º, approximately 1 hour.

To sauce the chicken, work in batches. Pour about 2 cups of the sauce in a very large mixing bowl, then add about 15 legs and gently toss/fold to coat them in sauce. Repeat the saucing with the remaining legs. Or you can put the sauce in a slow cooker and serve it beside the chicken drumsticks.

OPTIONAL: If you want to caramelize the sauce, return the chicken to the grill for a couple minutes per side after saucing.

If you need/want to grill the chicken ahead of time it will hold nicely for 1-2 hours in a 170-180º oven in pans covered with foil. You can even barbecue them the day before just wait to sauce them until just before serving or serve the sauce on the side. Cover and refrigerate the unsauced drumsticks overnight. To reheat, put chicken in covered pans in a 350º oven for about 2 hours, or until the internal temperature in the thickest part of the thighs is at least 165°.

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Barbecued Chicken Drumsticks For A Crowd Recipe Reviews

barbecued chicken drumsticks for a crowd

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jwc User
Rating of 5 out of 5.0 stars
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"Very tasty chicken drumsticks! My family loves drumsticks and I made these for my daughter's First Communion. I grilled them the night before and then baked them in our convection oven covered while we were in church, about an hour and a half. I served the sauce beside the chicken and I think most people didn't even use the sauce and loved them anyway."
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