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Oven-Baked Sticky BBQ Chicken Thighs with Guaranteed Crispy Skin

Four perfectly cooked Sticky BBQ Chicken Thighs with a dark, glossy glaze and crispy edges served on a white plate.
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Follow these steps to make oven-baked chicken thighs with a thick, sticky BBQ glaze and perfectly crispy edges.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil for easy cleanup, and place a wire cooling rack on top of the sheet.
  2. Pat the chicken thighs completely dry using paper towels. This step is key for crispy skin.
  3. In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, and onion powder to create the dry rub.
  4. Rub the chicken thighs all over with olive oil, then generously coat them with the dry rub.
  5. Place the seasoned thighs skin-side up on the wire rack, ensuring there is space between each piece for air circulation.
  6. Bake for 30 minutes. This initial bake dries out the skin.
  7. While the chicken bakes, prepare the glaze. In a small saucepan, combine the BBQ sauce, brown sugar, and apple cider vinegar. Heat over medium-low heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Do not boil.
  8. After the initial 30 minutes of baking, brush a generous layer of the BBQ glaze over the top and sides of the chicken thighs.
  9. Return the chicken to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 175 degrees Fahrenheit (80 degrees Celsius) in the thickest part.
  10. For the final sticky coating, remove the chicken, brush with a final layer of glaze, and switch the oven setting to broil (high). Broil for 1 to 3 minutes, watching constantly to prevent burning, until the glaze is bubbly and caramelized.
  11. Remove from the oven and let the chicken rest on the rack for 5 minutes before serving.

Notes

  • Using a wire rack allows heat to circulate underneath the thighs, which prevents the bottom from steaming and promotes overall crispiness.
  • Apply the final glaze layer only after the chicken is nearly cooked to prevent the sugar in the sauce from burning during the main cooking time.
  • If you prefer boneless, skinless thighs, reduce the total cooking time by about 10 to 15 minutes.

Nutrition

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