Ingredients:

  • 4 large pieces (approx. 2.5 lbs total) Bone-in, Skin-on Chicken Thighs/Drumsticks
  • 1 Tbsp Olive Oil
  • 1 Tbsp Fine Sea Salt
  • 2 tsp Dark Brown Sugar (packed)
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp freshly ground Black Pepper
  • ½ tsp Cayenne Pepper (adjust to taste)
  • 1 cup Quality BBQ Sauce (Your favourite)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey or Maple Syrup

Instructions:

  1. Prep the Chicken: Pat the chicken pieces aggressively dry using kitchen roll. Residual moisture is the enemy of crispy skin.
  2. Oil and Rub: Lightly coat the chicken pieces with olive oil. Combine all dry rub spices (salt, brown sugar, paprika, garlic powder, onion powder, pepper, cayenne) and generously massage the mixture over the entire surface of the chicken, ensuring it stays on the skin surface.
  3. Chill (The Waiting Game): Place the seasoned chicken pieces, uncovered, on a wire rack set over a baking sheet. Refrigerate for at least 1 hour, or ideally 4 hours, up to overnight. This step dries the skin further for optimal crispness.
  4. Preheat: Preheat the oven to 200°C (400°F). Ensure the oven rack is in the middle position.
  5. Initial Cook: Place the chilled chicken (still on the rack/pan) into the preheated oven. Roast for 30 minutes, undisturbed. This high heat renders the fat and begins to crisp the skin.
  6. Mix Glaze: While the chicken roasts, combine the BBQ Sauce, Apple Cider Vinegar, and Honey or Maple Syrup in a small bowl.
  7. First Glaze: After 30 minutes, remove the chicken from the oven. Brush a light, even layer of the prepared glaze over the top surface of the chicken.
  8. Reduce Heat: Reduce the oven temperature to 190°C (375°F). Return the chicken to the oven and cook for another 10–15 minutes.
  9. Second Glaze & Finish: Remove the chicken again. Apply a second, more generous coat of the glaze. Return to the oven and cook for a final 10–15 minutes, or until the internal temperature reaches 74°C (165°F) when checked in the thickest part of the meat (avoiding the bone).
  10. Rest: Once cooked, remove the chicken to a clean cutting board or plate. Tent loosely with foil and allow to rest for 5–10 minutes. This resting period is crucial for retaining juices.
  11. Serve: Brush with any residual sauce left in the pan or serve extra warmed sauce alongside.