BBQ chicken legs, or drumsticks, make a good, reduced-calorie alternative to Buffalo wings. The trick is keeping them out of their cooking juices while you're cooking.
You can use this cooking technique for chicken wings too! Try my Jamaican Jerk mop sauce on your next batch of wings!
To do this I put a metal rack in a baking dish and place the BBQ chicken legs on top of it; the hard part is finding a rack that fits (and I found one for you at Amazon). If you don’t have one I’m pretty sure the ever useful canning jar rings will get the job done
About that Crispy Skin
When cooking chicken legs or wings in the solar oven, you won't be working with high heat. The meat will be fall-off-the-bone, but the flavor of the skin will depend heavily on your rub or sauce.
If you want the traditional crispy skin, you will need to incorporate a grill. You'd do this so that you can get HIGH heat and reverse sear your chicken. This means that after your BBQ chicken legs or wings come out of the Sun Oven, you'd put them on a grill for just a minute or three.
When I do this, I don't go by time. I go by look. Just pop the chicken on direct heat (flame underneath). Continually flip the chicken so it doesn't burn. Pull it off once you begin to see the skin begin to char.
How to Make Solar BBQ Chicken Legs
- Set Sun Oven out to preheat.
- Place a roasting rack in a baking dish. Spray rack with cooking spray.
- Pour ¼ cup liquid smoke in the baking dish. Rinse chicken, pat dry with paper towels. Rub legs with spice mixture. Arrange legs on rack.
- Place baking dish in an oven bag and place in SO. Bake until juices run clear, about 45 minutes. If you don’t have an oven bag you can use aluminum foil and a tea towel.
- After 45 minutes remove and check temperature. Make sure the chicken legs are at least 165 degrees.
Want to BBQ Something Different?
Take a look at these other solar oven BBQ recipes...
This Recipe found in the Original Sun Oven Cookbook
Solar Baked BBQ Chicken Legs
Equipment
- 1 Sun Oven
Ingredients
- 1 ½ lb Chicken legs (drumsticks)
- ¼ cup Liquid smoke
- 4 tablespoon Dry rub seasoning
Instructions
- Place a roasting rack in a baking dish (to keep your chicken out of the juices). Spray rack with cooking spray.
- Pour liquid smoke in the baking dish.
- Rinse chicken, pat dry with paper towels. Rub legs with spice mixture. Arrange legs on rack.
- Place baking dish in an oven bag and place in SO. Bake until juices run clear, about 45 minutes. If you don’t have an oven bag you can use tin foil and a tea towel.
- After 45 minutes, check temperature of the chicken. Make sure it is 165 degrees or more. If needed, cook longer and allow extra time for the Sun Oven to come back up to temp after opening the door for temp check.
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