Forget boring barbecue chicken. This week, we’re leaning into pure cookout nostalgia with a homemade glaze built on Cherry Coke. Dark-meat chicken legs are practically built for this: they stay juicy over heat while the cola reduces down with ketchup, brown sugar, and spices into a thick, glossy lacquer. The bone acts as the handle, making them just as fun to eat as a skewer, minus the prep hassle.

Sticky Cherry Coke BBQ Chicken Legs

Prep time: 15 mins | Cook time: 40 mins | Servings: 4–6

Ingredients

For the Cherry Coke BBQ Glaze:

• 1 1/2 cups Cherry Coke (regular, not diet 

• 1 cup ketchup 

• 2 tablespoons dark brown sugar 

• 2 tablespoons apple cider vinegar 

• 1 tablespoon Worcestershire sauce 

• 1/2 teaspoon smoked paprika 

• 1/4 teaspoon red pepper flakes (optional, for heat) 

For the Chicken:

• 8 to 10 chicken drumsticks (about 2.5 to 3 lbs) 

• 1 tablespoon neutral cooking oil 

• 1 teaspoon kosher salt 

• 1/2 teaspoon black pepper 

• 1 teaspoon garlic powder 

• 1 teaspoon onion powder 

Instructions

1. Simmer the Glaze: In a medium saucepan, stir together the Cherry Coke, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, and red pepper flakes. Bring to a gentle boil over medium-high heat, then lower the heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until reduced by half into a syrupy, glossy barbecue sauce. Set aside a 1/3 cup of the sauce for dipping later. 

2. Prep the Legs: Pat the drumsticks completely dry with paper towels. Rub the chicken with the oil, then coat evenly on all sides with the salt, pepper, garlic powder, and onion powder. 

3. Set Up for Indirect Heat:

• On the Grill: Set up a two-zone fire for medium-high indirect grilling (around 400°F). 

• In the Oven: Preheat to 400°F and place a wire rack over a foil-lined baking sheet. 

4. Roast First: Place the drumsticks over the indirect heat side of the grill (or on the prepared oven rack). Cook untouched for 25 to 30 minutes, until the skin is crisped and the internal temperature hits around 165°F. 

5. Glaze and Caramelize: Brush the drumsticks generously on all sides with the Cherry Coke sauce. Continue cooking for another 8 to 10 minutes, flipping and brushing on another coat of sauce every few minutes, until the glaze is bubbling, caramelized, and the internal temperature registers between 175°F and 185°F (drumsticks are at their most tender in this range). 

6. Serve: Rest for 5 minutes, then serve warm with the reserved dipping sauce. 

Complementary Sides

• Vinegar-Based Apple & Red Cabbage Slaw: The high sugar content in soda glaze needs sharp, crisp acidity to balance the palate. A tart cider-vinegar dressing cuts right through the rich, sticky dark meat. 

• Charred Sweet Corn with Lime and Cotija: The smokiness of fire-roasted corn plays directly into the Cherry Coke caramelization, while a squeeze of lime brings bright contrast. 

• Cast-Iron Jalapeño Cornbread: A warm, buttery crumb with pockets of jalapeño heat provides an ideal savory sponge to mop up extra barbecue sauce. 

• Dill Pickle Potato Salad: Swapping classic sweet-relish potato salad for a brine-heavy dill version prevents the overall meal from feeling overly sweet.

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