Food

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Yield:
4 to 6 servings
1(18-ounce) jar barbecue sauce, or 2 cups homemade barbecue sauce
About 3 pounds bone-in, skin-on chicken leg quarters or thighs, patted dry
1tablespoon neutral oil (such as grapeseed)
2teaspoons store-bought or homemade chili powder
1teaspoon smoked paprika
Kosher salt (such as Diamond Crystal)
1teaspoon apple cider vinegar

Step 1
Heat the oven to 425 degrees. Pour the barbecue sauce into a 9-by-13-inch baking pan or dish, or a large skillet, or another ovenproof vessel that fits the chicken snugly, then shake so the sauce disperses into an even layer.

Step 2
In a large bowl, toss the chicken with the oil, chili powder, paprika and 1 teaspoon salt until coated. Arrange the chicken, skin side up, on top of the barbecue sauce. Roast until the chicken skin is crisp, 30 to 35 minutes.

Step 3
Scrape the sides of the pan and stir the barbecue sauce to incorporate the caramelized bits into the sauce. Turn the chicken to coat in the sauce, arrange skin-side-up, then spoon sauce on top of the chicken. Roast until the chicken is sticky and charred in spots, 10 to 15 minutes more.

Step 4
Transfer chicken to plates. Stir the apple cider vinegar into the sauce remaining in the pan. Serve the chicken with the extra sauce.