In yesterday’s post, I made an Alabama-style white barbecue sauce to go over barbecued chicken; today, we’ll set about to making the actual chicken.
The white sauce tastes a lot better if allowed to sit in the fridge overnight, which is actually a good thing, because this chicken recipe – based on a wing recipe from Wildflour’s Cottage Kitchen – also requires a night ‘marinating’ in a very tasty dry rub before being tossed on the grill or onto a rack in the oven.
•2 tbsp brown sugar
•1 tbsp paprika
•2 tsp Creole or Chicken seasoning
•1 tsp parsley
•1 tsp oregano
•1 tsp thyme
•1 tsp onion powder
•1 tsp garlic powder
•1 tsp Cayenne
•2 tsp salt
•1 tsp Aleppo pepper
•1 tsp black pepper
•1 tsp ground coffee
Start by stirring the rub ingredients together until very well mixed. I actually tossed mine into the coffee grinder and thought that was perfect.
Arrange the chicken in a single layer in a large dish and cover each piece with the rub.
Cover tightly and stash in the fridge for at least a few hours, but, let’s face it, you really do need to wait until tomorrow for the white barbecue sauce flavors to come together, why not give the same consideration to your chicken?
While the oven is heating, fit a rack into a rimmed, foil lined, baking sheet and lightly apply cooking spray.
Once the oven is at temp, arrange the chicken on the rack in a single layer and pop into the oven for 45 to 50 minutes, until the drumsticks are cooked through and the skin is nicely crisped.
Remove from the oven and serve with the white barbecue sauce to spoon over the top, or, if you’re feelin’ it, serve the white sauce in individual bowls for to dip the chicken.
We had ours with some barbecued black beans and a tossed salad on the side and thoroughly enjoyed it.
I am fairly certain you will, too…