Baked Bbq Chicken Legs Recipe

In a medium saucepan, combine the 1/4 cup apple cider vinegar, 15 oz tomato sauce, 6 servings cayenne, 1 tablespoon cornstarch, 1/2 cup brown sugar, 2 teaspoons dijon mustard, 2 teaspoons honey, 3 dashes Worcestershire sauce, 2 teaspoons liquid smoke, and 2 teaspoons molasses. Bring the mixture to a boil, then reduce the heat to a simmer.

Let the sauce simmer, uncovered, for at least 30 minutes, stirring often. If you prefer a thicker sauce, let it go longer until it reaches your desired consistency. While the sauce simmers, preheat your oven to 375 degrees and line a large cookie sheet with aluminum foil.

Take the chicken legs out of the brine solution and pat them thoroughly dry with paper towels. Arrange them in a single layer on the prepared cookie sheet.

Using a pastry brush, apply a generous first layer of the BBQ sauce onto the chicken.

Bake the chicken for 15 to 30 minutes, basting with additional BBQ sauce occasionally. Turn the chicken legs over, brush them with more BBQ sauce, and continue cooking for another 15 to 30 minutes.

The chicken is done when its internal temperature reaches 180 degrees on an instant-read thermometer. Once baked, garnish the chicken legs with minced scallions.